Castello di Brolio is our flagship wine created from a meticulous selection of estate-grown grapes from the three most representative soils in Brolio: Macigno del Chianti (sandstone), Scaglia Toscana (Galestro), Monte Morello (Alberese).
Sangiovese was harvested from September 23 to October 11, 2019.
Fermentation and maceration in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-16 days of skin contact.
23 months in tonneaux of 500lt of which 30% new oak and 70% of second passage.
March 9, 2022
Planted in: 1994-2005 |Density: 6600 plants/ha
Surface Area: 26 ha |Training: spurred cordon
Altitude: 400-490 a.s.l.m |Clone: Sangiovese di Brolio
Exposure: South, South-West |Rootstock: 420°-110R
The 2018-2019 vintage followed yet another seasonal trend of its own. The autumn featured mild temperatures and slightly less rain than usual in that period of the year.
Winter started off quite mild however January came with temperatures below zero and heavy snowfall at the end of that month. Spring began with rising temperatures, but in May these plummeted with lows below 7-8°C accompanied by daily rains. From early June, a fairly dry and warm period began, with maximum temperatures often above 35°C, but interspersed occasionally by short and intense rains.
Alcohol: 14.5 % vol. |Total acidity: 6 g/l
pH: 3.21 |Non-Reducing Extract: 27.74 g/l
Total Polyphenols (in Gallic acid): 1851 mg/l