Ricasoli Brolio Chianti Classico DOCG
ประเทศ (Country)
Italy
ขนาดบรรจุ (bottle size)
750 ml
ประเภทไวน์ (Wine Type)
Red Wine
แคว้น (Wine Region)
Tuscany
พันธุ์องุ่น (Grape Variety)
Sangiovese
ปี (vintage)
Current vintage
แอลกอฮอล์ (Alcohol)
13%
characteristics
บอดี้ (Body)
Full
Full
Full
แอซิดิตี้ (Acidity)
Medium
Medium
Medium
แทนนิน (Tannin)
Medium
Medium
Medium
Current vintage
รายละเอียดสินค้า
Bright ruby red color. The nose is all hints of small red fruits, irises and violets. In the mouth, elegant, with velvety tannins well integrated with acidity. Persistent finish, expression of the territory of Brolio.
Profile
พันธุ์องุ่นผสม (Grape Blended)
Sangiovese 80%, Merlot 15%, Cabernet sauvignon 5%
รสสัมผัส (Palate)
In the mouth, elegant, with velvety tannins well integrated with acidity. Persistent finish, expression of the territory of Brolio.
สี (Colour)
Bright ruby red color.
กลิ่น (Aroma)
The nose is all hints of small red fruits, irises and violets.
รสสัมผัส (Palate)
In the mouth, elegant, with velvety tannins well integrated with acidity. Persistent finish, expression of the territory of Brolio.
จับคู่อาหาร (Wine Pairing)
:Beef
:Lamb
:Cured Meat
:Soft Cheese
:Pasta
เนื้อหาสินค้า
CHIANTI CLASSICO DOCG
VINEYARD
The vineyards which produce the grapes for the Brolio label are planted in five geological areas at an elevation between 280 meters to 480 meters (919 to 1, 575 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.
GROWING SEASON
Overall, we can state that 2018 was a complex harvest due to the climate trends, which tended to be more humid than average in the past, but with excellent summer temperatures and a very dry period in the months of September and October. Thanks to good underground water supplies, the plants never suffered water stress and ripened regularly. The quality of the grapes was of a very high standard, which leads us to hope for a high quality wine.
WINEMAKING
In stainless steel at controlled temperature of 24°C-27°C (75.2°-80.6°F) with 12/16 days of skins contact.
AGEING
9 months in tonneaus of second and third passage
