The 2024 harvest at Brolio began on August 21st, earlier than in previous years—an increasingly common trend in the region that seems likely to become the norm.

Despite a “particularly complex climate,” the grapes are in good health and of excellent quality, according to Massimiliano Biagi, Technical Director at Ricasoli. “The intense spring rains provided a vital water supply for the vines, but the subsequent dry period, marked by high temperatures (averaging 33°C and peaking at 39°C), along with less pronounced night-time temperature variations than usual, slowed grape development. Careful management of the soil and foliage was crucial to protect the grapes from the sun, and the water reserves accumulated in the spring proved equally important.”

This year’s harvest requires a meticulous and strategic approach. Another challenge has been the high temperatures during the harvest itself. “We’ve adopted the regional ordinance limiting fieldwork after 12 PM to protect workers from heat stress. If the heat continues, we may even consider harvesting at night,” Biagi adds.

The harvest began with Chardonnay, which, in addition to its use in the historic and beloved Torricella cru, is now also destined for the Ricasoli Metodo Classico sparkling wine. This limited edition is available exclusively at the Wine Shop and Osteria di Brolio. The first vintage, a Pas Dosé aged in the bottle for 36 months, has been well-received and promises excellent future results. After being harvested, the grapes for the sparkling wine undergo soft pressing and light cryomaceration (at very low temperatures), followed by a slow alcoholic fermentation. The wine is set to meet the bottle in early 2025.

“Following the Merlot harvest, which began on August 31st, the final chapter of this year’s harvest will be written in the rows of Sangiovese—our flagship variety, which looks particularly rich and promising,” concludes Biagi. The Sangiovese grapes will contribute to the production of the iconic Chianti Classico Ricasoli: the Brolio annata, the Brolio Riserva, and the four Gran Selezione—Castello di Brolio, Colledilà, Roncicone, and CeniPrimo—each a unique expression of the Brolio terroir.