WINES

Weekly magazine about Viticulture, Wines and News in the Chianti Classico area

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The art of distillation, stills and sustainability

It all starts with the pomace, the skins of the grapes that remain immersed in the wine must during fermentation. The pomace from the production of Castello di Brolio and that of the Merlot from Casalferro are transferred to the Bonollo distillery in Torrita di Siena. This is one of…
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Chianti Classico select vintage, embodiment of our terroir

Taste with Chianti Classico pioneer Francesco Ricasoli and me next Thursday at Roma

Wanda Mann discusses Ricasoli’s past, present, and future on her blog and highlights Castello di…