100% Sangiovese.


Thermo-regulated fermentation between 24°C and 29°C
takes 7 to 9 days.
Maceration on the skins for 5-9 days.


The wine matures in new barrels and casks for 18 months.


3 August 2009

Vintage Awards
AIS 2011

“Colledilà” – the land which has been part of the Brolio estate for centuries – is the cru of this Chianti Classico DOCG that stands out due to its complex structure and great modern elegance. The research on original clones that has been carried out at Barone Ricasoli for the last fifteen years and the work on the specific characteristics of the various plots of land on the estate have now given rise to a single varietal Sangiovese which manifests the magnificent gifts of this grape variety. The limited volumes of the Colledilà cru render it all the more exclusive.

Gaiole in Chianti

The vineyard is located at an elevation of 380 m and faces south-west, in the most beautiful and representative part of the estate. The land is Paleocene-Eocene in origin and forms part of the geological formation ‘Monte Morello’. The soil is brown with a fine clay structure, very chalky, with a sub alkaline pH and little organic content. It is well drained, very stony and has an average water-holding capacity.

Growing Season

A lack of winter cold, the right amount of rain and a sudden change in temperature led in some areas to budding as early as the first week in April. The spring months were marked by rain and high temperatures which fostered perfect fruit set. The summer months were hot with relatively cool nights and little but well dispersed rain which allowed the grapes to ripen evenly earlier with respect to previous seasons.
Despite the year being early, the Sangiovese was only perfectly ripe at the end of September. The harvest therefore took place between the last 10 days of the month and the first 10 days of October.

Tasting Notes

This is the pinnacle of the expression of Sangiovese at Brolio. The aroma is so specific, intense and typical as not to be confused with any other wine. Red fruits, toasted notes, and the strength and elegance of a Sangiovese cru which expresses its territory and its breeding.