Winemaker Notes
Intense ruby red color. Complex aromas of iris and violets, red fruit and balsamic scents. Soft, elegant and well smoothed tannins in the mouth. A true expression of the territory with well-balanced acidity and mineral tannins, before finishing long
Pair with pizza, prosciutto toscano, meatballs, and medium-aged cheese.
Professional Ratings
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Wine Spectator
This lively red combines cherry, raspberry and rose hip flavors with earth and iron, plus hints of eucalyptus and wild herbs. Tangy and balanced, ending with a mouthwatering impression. Sangiovese and Colorino. Best from 2026 through 2032.
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James Suckling
Vibrant and floral on the nose, with cherries, rose hips and pomegranates. Crisp on the palate, with a dusty texture and a red-fruited core. Pure, energetic and very approachable.
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Wilfred Wong of Wine.com
My trips to Tuscany have left an indelible mark on my palate. The 2023 Ricasoli Brolio Chianti Classico is a delightful wine that dances on the tongue with a refreshing burst of berry fruits and a subtle hint of oak. Pair it with your favorite foodies and prepare an authentic Tuscan lamb dish. (Tasted: December 3, 2025, San Francisco, CA)
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.
However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.
Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.