About this wine
Barone Ricasoli's entry-level Chianti Classico and the gateway to the estate's range. Brolio is a blend from the five most representative soil types on the property (galestro, alberese, sandstone and more), giving a wine that captures the full diversity of the Brolio terroir in one bottle. The blend of roughly 80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon is aged about nine months in 500-litre French oak tonneaux.
The easiest, most affordable way to taste what Chianti Classico is really about.
Sommelier's Note
"Brolio is the truest expression of what Chianti Classico should taste like for the price — no shortcuts, just five centuries of estate knowledge in a glass."
Food Pairings
A versatile Chianti Classico that pairs well with grilled and roasted meats, poultry stews, cured meats and semi-aged cheeses such as Pecorino Toscano.
When to drink it
Everyday dinners, casual gatherings with friends, first introduction to Chianti Classico.
Specs
- Grape Varieties
- Sangiovese, Merlot, Cabernet Sauvignon
- Style
- Red
- Alcohol
- 14%
- Price Range
- ¥4,000-5,500
Terroir & Winemaking
Blend of grapes from five distinct soil types on the Brolio estate; approx. 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon; aged around 9 months in 500L French oak tonneaux.
Frequently Asked Questions
- What does Barone Ricasoli Brolio taste like?
- It shows bright red cherry and plum fruit, a savory herbal note typical of Sangiovese, firm but approachable tannins and lively acidity that makes it very food-friendly.
- What food pairs best with Brolio Chianti Classico?
- Grilled or roasted red meats, tomato-based pasta dishes, cured meats and semi-aged Pecorino Toscano cheese are classic matches.
- Is Brolio a good introduction to Chianti Classico?
- Yes. It is Barone Ricasoli's entry-level Chianti Classico, made to showcase the estate's terroir diversity at an accessible price point.
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Talk to the SommelierMore wines from this producer
ロッカ・グイッチャルダ・リゼルヴァ
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Named after Rocca Guicciarda, once one of the most important estates within the Ricasoli property, this Chianti Classico Riserva is composed of roughly 90% Sangiovese, 5% Merlot and 5% Canaiolo Nero. It is aged about 21 months in wood followed by 3-6 months in bottle, resulting in a traditional, structured Riserva with an austere, complex character.
カステッロ・ディ・ブローリオ
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コッレディラ
Colledilà
RedSangiovese
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ロンチコーネ
Roncicone
RedSangiovese
One of Barone Ricasoli's three single-vineyard Sangiovese Gran Selezione crus, from a vineyard with gentle slopes and sandy soils rich in smooth stones formed from ancient marine sediments, at roughly 300 metres elevation. This unusual soil gives Roncicone a minerality and acidity that is atypical for Sangiovese, resulting in a medium-bodied wine with fine tannins and a creamy finish.
チェニプリモ
CeniPrimo
RedSangiovese
The third of Barone Ricasoli's single-vineyard Sangiovese Gran Selezione crus, from a vineyard planted on a silty ancient riverbed in the Arbia River valley. CeniPrimo is 100% Sangiovese and is known for its ethereal, floral, almost delicate expression of the variety, with soft, refined tannins that set it apart from its two sister crus, Colledilà and Roncicone.
カザルフェッロ
Casalferro
RedMerlot
A 100% Merlot Toscana IGT from Barone Ricasoli, produced only in the best years from grapes grown across three vineyards on the estate, the main one at around 400 metres elevation, sharing the wine's name. Since 2013, Casalferro has been vinified as a true cru wine reflecting the estate's classification of its 250 hectares of vineyards by soil type. It is aged about 21 months in tonneaux and barriques, roughly 30% new oak.