Barone Ricasoli Castello di Brolio Chianti Classico (1.5L Magnum) 2006 Front Label
Barone Ricasoli Castello di Brolio Chianti Classico (1.5L Magnum) 2006 Front Label

Barone Ricasoli Castello di Brolio Chianti Classico (1.5L Magnum) 2006

  • WS96
  • WE92
1500ML / 14% ABV
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  • RP93
  • WS91
  • JS94
  • W&S92
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  • WE92
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1500ML / 14% ABV

Winemaker Notes

#5 Wine Spectator Top 100 of 2009

The Castello di Brolio expresses the refined elegance that is only specific to the terroir of Brolio. It is a "seamless wine" achieved by selecting the best grapes of Brolio, matured in barriques, with a long fining in the bottle that enhances its noble elegance. Sangiovese with a small amount of Cabernet Sauvignon and Merlot

With this harvest, it was finally possible for the Sangiovese to express its maximum potential. Intense ruby color with garnet tinges, it has a beautiful aromatic complex bouquet. Chocolate/coffee and spices palate, it possesses elegant tannin content and a lingering 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. The wine should be served at a temperature of 60-65°F.

Critical Acclaim

All Vintages
WS 96
Wine Spectator
Shows amazing aromas of blackberry, with hints of vanilla and flowers, along with black licorice and crushed berries. Full-bodied, with wonderfully caressing, ultrafine tannins. Very balanced and long. Best after 2011. 6,170 cases made.
WE 92
Wine Enthusiast
Born at the heart of the dreamiest of Tuscan landscapes, Castello di Brolio is a monumental Chianti Classico with rich notes of berry fruit, leather, exotic spice and blackberry. The wine is incredibly smooth and polished in the mouth with enduring berry flavors and silky tannins.
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Barone Ricasoli

Barone Ricasoli

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Barone Ricasoli, Italy
Barone Ricasoli Brolio Castle Winery Image

The House of Ricasoli has had an indelible impact on the history and quality of Chianti. According to Burton Anderson, "it is the world's oldest winery," having produced wines since 1141. Not only did an early Baron help create the appellation system, but in 1874, Baron Bettino Ricasoli (The "Iron Baron") developed the Sangiovese-based formula that came to be known as the official blend for Chianti.

After a few years of foreign ownership in the 60s and 70s, the Ricasoli winery is back in Italian hands -in fact, Francesco Ricasoli, the 32nd Baron of the original family, gained control in 1993. He has replanted several vineyards with improved clones, has improved the vinification technology, and has invested in new cooperage.

Barone Ricasoli is a commercial group that owns several estates throughout Tuscany. At its winery, it vinifies its own and other estates' wines, including those of Castello di Brolio. The Ricasoli family continues to show its commitment to quality and innovation. It was a leader of the Super Tuscan movement, with the production of its award-winning Casalferro. It produces a full range of Tuscan wines, ranging from Chianti Classico Riserva DOCG to the newest addition to the line, Formulae, a 100% Sangiovese aged in American oak casks.

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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.

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WWH119910_2006 Item# 105003

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