Sangiovese and a small percentage of other complementary grapes
32° C – Duration of maceration: 16 days
12 months in French oak barrels and in barriques
Bottle ageing: 3 months
As from February 2005
|Wine Spectator 2005||88/100|
Brolio successfully matches the superior drinkability that defines Chianti Classico in its young version with a full, complex structure, which makes this wine excellent in its category.
Gaiole in Chianti
The company’s vines, which rise from 280 to 480 meters above sea level, produce the grapes for the Brolio harvest. The lands vary much from one another, while sharing a gravelly composition.
Total production 430.000 bottles
While the winter has gone through mild temperatures, in early April the vineyards turned suddenly white with temperatures falling down to minus 7°C ; consequently many buds on the youngest Sangiovese plants were frozen and died out. However, the 2003 summertime had been the hottest season we can recall. The exceptional heat wave, with temperatures ranging often above 35°C with no rain at all, (40 mm were recorded in five months period only), had caused important difficulties to the youngest plants and ripening problems during the delicate phase of the vine growing cycle. By chance, during the month of September, the vines were blessed by little rain and a drop in temperatures night-time, which had contributed to the perfect ripening of the red grapes. The harvest was started on September 15th and was concluded on October 3rd.
Bright ruby red in colour with rich flavours of mature fruit. The taste is full solidly structured thanks to a good acidity and well balanced tannins. The long lasting sensation is absolutely voluptuous.