Barone Ricasoli Spa

A fresh and fragrant wine, easygoing yet refined, ideal for an aperitif as well as pairing with a variety of light dishes. GRAPE VARIETIES Sauvignon Blanc, Chardonnay, Malvasia Bianca TASTING NOTES Pale yellow straw color. On the nose, aromas of elderflower, white peach and grapefruit. Fresh and sapid to taste; the good acidity of this wine provides pleasurable length and persistence.

Rocca Guicciarda was in the past one of the most important feudal estates belonging to the Ricasoli family. Complex and harmonious wine in the traditional style, with an unmistakable label.

"Torricella, a historical label dating back to my great-grandfather’s times, today is prevalently made from Chardonnay, which, after spending some months in wood barrels, is bottled in the subsequent year to the harvest". Francesco Ricasoli

This label is dedicated to Bettino Ricasoli who invented the formula for the production of Chianti in 1872. He was born in Florence on March 9th 1809 and was the son of Baron Luigi and Elisabetta Peruzzi. He played a central role in the history of the Italian Risorgimento. But he was much more than this: he was twice Prime Minister of the united Italy (in 1861 and 1866), founder of the newspaper “La Nazione”, experimenter in agriculture and “father” of the first production regulations for Chianti Classico. When we produced this wine, we tried to follow his will and we worked on those elements that remind us of the style of his time.

Colledilà stands out for its complex structure and great, modern elegance. A pure Sangiovese that manages to reveal all the magnificent qualities of this grape that are further exalted by the small dimensions of the vineyard whose name it bears. The soil is a calcareous clay, rocky, rich in calcium carbonate and poor in organic matter. Colledilà vineyard is on a geological formation called Monte Morello, also known as Alberese. Seven hectares in size, it is located at 390 meters above sea level and has a southeastern exposure. The grapes are handpicked and then selected: only perfect clusters become Colledilà.

Its distinctive floral freshness merges with initial spicy notes, acidity and well-defined minerality; tannins just right. A pure Sangiovese that reveals all the magnificent qualities of this grape, further exalted by the small size of the vineyard whose name it bears. This plot is on soil consisting of Pliocene marine sediments, with sandy deposits and rocks smoothed by the action of the sea, and clay at deeper levels. Roncicone is located on a Marine Deposits geological formation. The vineyard is about 10 hectares in size, located at 320 meters above sea level and with a southeastern exposure. Grapes are handpicked and then selected: only perfect clusters become Roncicone.

A pure Sangiovese that reveals all the magnificent qualities of this grape. This is further exalted by the small size of the vineyard whose name it bears, which lies in the great valley of the Arbia River, in the southern part of the property. CeniPrimo is located on an Ancient Fluvial Terrace geological formation. The smallest of the three vineyards, only 6 hectares in all, it lies at 300 meters above sea level and has a southwestern exposure. Grapes are handpicked and then selected: only perfect clusters become CeniPrimo.

Casalferro was first produced in 1993 when Francesco Ricasoli became president of the company. A pure Merlot produced only during the best years, Casalferro is obtained from the vineyard of the same name located at 400 meters above sea level and facing south. The brown clay loam soil with little organic content contributes to the exclusive personality of this great Chianti Merlot.

Granello was born under the sign of a willingness to experiment with new varieties and vinification techniques unusual in the territory. This white wine offers an imposing aromatic component.

Chianti designed by Ricasoli for all those seeking a great quality vintage GRAPE VARIETIES Sangiovese 85% and complementary grapes TASTING NOTES Bright ruby red color. Pleasant nose of red fruit with balsamic hints. The entry is fresh, soft and round. Harmonious finish with a pleasant good persistence to the end.

Castello di Brolio is our great wine, created from a meticulous selection of the best Sangiovese, Cabernet Sauvignon and Petit Verdot grapes from the estate’s best vineyards. The grapes used for this wonderful selection come from vineyards facing south/southwest at 250 to 450 meters above sea level. Each lot of grapes is treated separately and meticulously, for these grapes are the expression of the finest locations, making them particularly rich in aromas and body. Produced only in the best years, it is an iconic wine, a wine that leaves its mark, with its own personality; its salient features are its concentration and tannic structure. These prized bottles, carefully aged in the cellars at Brolio Castle, warm hearts and souls and offer extraordinary wine that conserves and increases in elegance and freshness even after many years of aging.

The vineyards which produce the grapes for the Brolio label are planted in five geological areas at an elevation between 290 meters to 500 meters (853 to 1, 640 feet high) and with different exposures. Vineyard soils vary greatly but all are strewn with stony fragments adding mineral richness. This exalts the structure of the Chianti Classico vintage. GRAPE VARIETIES Sangiovese min 80%, Merlot 15%, Cabernet Sauvignon 5% AGEING 9 months in tonneaus of second and third passage TASTING NOTES Intense ruby red color. On the nose, clear aroma of red fruit, strawberry and iris. Voluminous in the mouth, with good character, mirroring our territory. Finish with good persistence and pleasurableness.

The Castello di Brolio Vin Santo, true to tradition, expresses one of the "historic" grapes of the area, Malvasia del Chianti. Its production method also stays true to tradition. Notes on the method of production The grapes destined for Vin Santo are gathered late in the harvest, at the point at which the sugar content is high enough to sustain the long ageing process that this wine undergoes. The bunches are hung and left to dry partially for several months. The must obtained from light crushing ferments slowly and is then placed in 225-litre half-barriques of oak.