Thermo-regulated fermentation between 24°C and 27°C takes 12 to 16 days.
Maceration on the skins for 5-9 days.
The wine matures in new barrels and casks for 18/21 months.
“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.
Rainfall and temperatures over the winter were average. Spring was mild and rainy in the early part of the season, while there was no rainfall from late April through May. The rain between June and July helped to ensure a good water reserve and allowed the vines to develop even earlier than usual. A very hot, dry August, helped by cool September nights, completed the ripening of the grapes.
Sangiovese of average acidity and good colour extractability. The final results will be a superb quality wine.
Fabulous fruity notes make it immediately pleasant and fascinating. Black cherry, cherry, strawberry, vanilla, cocoa, sweet and well-integrated tannins, intense and rich floral notes. Elegant nose and taste with warm and soft mineral notes.