Typical, perfect expression of the Brolio terroir with its mineral nuance and intensity. Recalls mature fruits like black cherries and blackberries on the nose, with hints of chocolate. Full, round and structured on the palate, with toasty hints and sweet tannins. Lingering and very pleasant finish.
Chianti Classico is especially perfect as a compliment to meat-based main courses, such as porchetta allo spiedo, tripe, bistecca alla fiorentina, Colonnata lard, cold cuts and finocchiona di cinta senese. Chianti Classico also goes well with semi-mature Pecorino Toscano cheese, crostini alla toscana and fagioli al fiasco.
"Dark red. Intense aromas of balsamic black cherry and plum, complicated by licorice and underbrush nuances. Rich, sweet, and dense, with a velvety texture to the red fruit and underbrush flavors. Although this really does exhibit sangiovese's pretty red fruit aromas and flavors and seems concentrated enough to be a Riserva, it could use a touch more length. An amazing result for a wine made in huge quantity (roughly 700,000 bottles a year, depending on the vintage). I should point out that at Barone Ricasoli, long referred to as Brolio or Castello di Brolio, much work has been done in recent years to improve all the wines in the line-up. This wine may not have the complexity or length for an outstanding rating, but it's so juicy and drinkable that I don't want to be stingy."
International Wine Cellar