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Barone Ricasoli Toricella Chardonnay 2000

Chardonnay from Tuscany, Italy
    0% ABV
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    Winemaker Notes

    The harvest at Brolio begins with the picking of the small vineyard of Torricella, about 3 hectares of Chardonnay planted towards the end of the nineteen-eighties. Fermentation of the must is obtained by a soft pressing. It is transferred to barriques and small barrels of French wood for an 8-9 month period, followed by a minimum of 6 months in bottle. Torricella has an intense gold colour, a rich bouquet with hints of honey, with an elegant and harmonious flavour of vanilla and ripe melon.

    Critical Acclaim

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    Barone Ricasoli

    Barone Ricasoli

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    Barone Ricasoli, Tuscany, Italy
    Image of winery
    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.

    One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

    Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

    Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    FED70054_2000 Item# 45611