Castello di Brolio is our flagship wine created from a meticulous selection of estate-grown grapes from the five most representative soils in Brolio: Macigno del Chianti (sandstone), Scaglia Toscana or Argillite di Brolio (Galestro), Monte Morello (calcarenite or Alberese), Pliocene marine sediments and the ancient fluvial terrace.
Sangiovese was harvested from mid-September to mid-October and Abrusco grapes were picked on early October.
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.
18 months in tonneaus (30% new).
14/12/2018 – 1/02/2019
Castello di Brolio is created from a meticulous selection of the best Sangiovese and Abrusco grapes from the estate’s vineyards, spread over 240 hectares of land. The production of each vintage may thus vary in quantity, but quality is always outstanding. The vineyards are at 400 to 500 meters 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.
The autumn and winter were very mild this year, with below-freezing temperatures only in part of January. It was rainy, about 440 mm. In the spring, temperatures were average, with the end of May and early June hot but humid. This diminished the fruit set causing a thinning effect in the clusters that was good for the Sangiovese. Two hailstorms at the end of May also led to loss of flowers, thus reducing per-plant growth. Summer was hot and dry. End-July and Mid-August rains gave some relief to the plants, helping them during the period of veraison.
Harvest began in early September, with temperatures mid-to-high for that period of the year during the day and a drop of as much as 10-15°C at nights, favoring the accumulation of phenolic compounds.
Alcohol: 14,23 Total acidity: 5,53 g/l
PH: 3,34 Non-Reducing Extract: 28,92 g/l
Total Polyphenols (in Gallic acid): 2455