# Colledilà Ricasoli (2020)

- **Producer:** Barone Ricasoli SPA
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €64
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** red plum, red cherry, black cherry, black plum, cedar, cloves, vanilla, leather, tobacco, earth

## About this wine

Colledilà Ricasoli is a 100% Sangiovese wine from the Chianti Classico Gran Selezione DOCG appellation in Tuscany. It originates from the Colledilà cru, a specific vineyard site documented for centuries within the historic Brolio property. The producer, Barone Ricasoli SPA, is one of Italy's most ancient wine estates, with a lineage of winemakers dating back to the 12th century. The wine's distinctiveness stems from its single-vineyard origin and its classification as Gran Selezione, representing the pinnacle of Chianti Classico production.

## Interesting facts

- Colledilà is a documented cru from the Brolio property, with records dating back centuries.
- The vineyard soil is composed of 'alberese,' a clay-limestone formation rich in calcium carbonate.
- This wine is classified as Chianti Classico Gran Selezione, the highest tier of Chianti Classico production.
- Barone Ricasoli is one of Italy's oldest wine-producing families, with a history spanning over 900 years.

## Food pairing

The wine's full body and robust tannins are well-suited to rich, protein-heavy dishes. The acidity of the Sangiovese cuts through the richness of meats and sauces, while the wine's structure complements the chewiness of grilled or braised meats. Earthy notes in the wine can harmonize with game and certain cheeses.

## Wine making process

The winemaking process for Colledilà Ricasoli begins with hand-harvesting and careful selection of grapes. Fermentation is typically carried out in stainless steel tanks. Following fermentation, the wine is aged for 22 months in French oak tonneaux, with 30% of the barrels being new. This aging process contributes to the wine's structure and development.