80% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot
Fermentation lasted 12-18 days on the skins at 24°C-27°C.
The wine is matured in barrels and casks for 18 months.
June 15th and 16th, 2010
|Wine Spectator 2013||92/100|
The Castello di Brolio expresses the refined elegance that only the specific terroir of Brolio could produce. It is the “great wine” achieved by selecting the best grapes of Brolio, matured in barriques and with a long fining in the bottle that enhances its noble elegance. Castello di Brolio’s production is closely connected to the evolution of the year’s harvest.Therefore, it is only possible when the quality fully expresses itself, creating complex wines, with great style and texture.
Gaiole in Chianti
Castello di Brolio is created from a meticulous selection of the best Sangiovese, Cabernet Sauvignon and Merlot grapes from the estate’s vineyards, spread over 250 hectares of land. The vineyards are at 250 to 450 m above sea level, facing south/south-west. The perfect exposure and excellent elevation of the land as well as the very stony soil are responsible for the typicality of this wine.
After a basically mild winter, in early spring there was too little rain. June, on the contrary, was unusually rainy, with precipitation of 80 mm in the first fifteen days alone. After the first half of the month, the rain ended and the temperatures were summery, within the average for the season and without any particular peaks. The rains began again only halfway through August and then again halfway through September. The Sangiovese was harvested on October 20th. Thanks to the considerable differences of temperatures between day and night during September, the grapes developed exceptional aroma and extractions of colour. The results of the 2008 harvest are truly excellent. The weather during the harvest was fine and dry, and as the grapes arrived at the winery, they were perfectly healthy and mature.
Bright and lively ruby. Enfolding and sweet aromas of cherry, morello cherry, violet and strawberry harmoniously blend with hints of tobacco, vanilla, white chocolate and Mediterranean spices. The mineral and spicy fruit tone of the Brolio terroir is unmistakable to the nose. An immediate freshness opens to warm, full and rich tactile sensations to the taste. Ripe red fruit and the spices join in a long embrace of finely toasted notes. Elegant, it promises an interesting evolution in the years.