# Castello di Brolio Chianti Classico Gran Selezione (2019)

- **Producer:** Barone Ricasoli
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, orange peel, vanilla, chocolate, cloves, earth, leather

## About this wine

Castello di Brolio 2019 is a Chianti Classico Gran Selezione from Barone Ricasoli, a winery with a lineage tracing back to the 12th century. Produced from 100% Sangiovese, the grapes are sourced from vineyards surrounding the Castello di Brolio estate, which are characterized by three distinct soil types representative of the Chianti Classico appellation. The wine's production in 2019 notably utilized indigenous yeasts, a practice aimed at reflecting the specific territory. This wine is a flagship offering from a producer deeply rooted in the history and evolution of Chianti Classico.

## Interesting facts

- Ricasoli is Italy's oldest wine producer, dating back to 1141.
- The estate's founder, Baron Bettino Ricasoli, created the original Chianti formula.
- This 2019 vintage was the first to exclusively use indigenous yeasts for Castello di Brolio.
- Grapes are grown on vineyards adjacent to the historic Castello di Brolio.

## Food pairing

The wine's full body and firm structure are well-suited to rich protein dishes. Its acidity cuts through the richness of meats like lamb and pork, while the tannins complement the protein, softening as they interact. The savory notes in the wine can echo herbaceous elements in dishes, and its fruit profile can be enhanced by complementary sauces.

## Wine making process

The winemaking process for Castello di Brolio 2019 begins with fermentation in stainless steel tanks, utilizing indigenous yeasts for the first time for this specific wine. This process lasted for 14-16 days, with maceration occurring on the skins. Following fermentation, the wine was aged for 23 months in 500-liter tonneaux, with a combination of new and second-passage oak. The aging regimen was completed with an additional 4 months of bottle aging prior to its release.