Barone Ricasoli : Brolio Bettino 2023

Characteristics and tasting notes for Brolio Bettino 2023 by Barone Ricasoli

Tasting

Appearance
This wine reveals an intense ruby-red colour, both clear and brilliant.

Nose
The aromatic bouquet is expressive and complex, dominated by notes of ripe red fruit and cherry jam. It is enriched by delicate floral hints of iris, balsamic herbs, fine spices and subtle nuances of undergrowth.

Palate
The attack is soft and perfectly balanced, opening onto a broad, savoury mid-palate. The tannic structure proves dense yet wonderfully velvety, supported by a fine acidity that lends tension. The finish is long and persistent, marked by a pleasant mineral salinity.

Food and wine pairing
This cuvée pairs beautifully with a fine cut of grilled beef, braised meats, rich stews in sauce or game. It will also be an excellent match for cured meats and aged cheeses.

Serving and cellaring
To reveal the full complexity of Brolio Bettino 2023, serve between 18 and 20°C, ideally after decanting when young. With its fine structure, this wine offers an ageing potential of 6 to 10 years and can be enjoyed until around 2033.

A great Chianti Classico from Tuscany by Barone Ricasoli

The estate
Located in Tuscany, the Barone Ricasoli name is inseparable from the history of Chianti Classico. While the family estate has been historically documented since 1141, it was in 1872 that Bettino Ricasoli devised the original formula for the appellation there. Today, Francesco Ricasoli owns and runs this iconic property. With around 240 hectares of vines on a 1,200-hectare forest estate, it is the largest vineyard in the region. Equalitas-certified, the estate stands out for its precision viticulture and its deep commitment to sustainability.

The vineyard
The vines used for this Chianti Classico cuvée flourish on hillsides between 280 and 480 metres above sea level, benefiting from south, south-west and south-east exposures. Planting density ranges from 5,500 to 6,000 vines per hectare, trained using the Cordon de Royat and Guyot systems. The terroir is made up of a rich geological mosaic including sandstone, schist and limestone, as well as marine sediments and ancient alluvial terraces composed of clay and silt.

The vintage
The 2023 vintage began with a typical winter, followed by a cool, wet spring. Frequent rainfall in May and June built up excellent water reserves. These proved crucial in coping with a hot, dry summer without the vines suffering any stress, allowing them to complete their growing cycle perfectly. Finally, an ideal autumn, with warm days and cool nights, ensured optimal ripening right up to harvest.

Winemaking and ageing
The grapes are harvested by hand from late September to early October. Each plot is vinified separately. Fermentation takes place in stainless steel tanks at controlled temperatures between 24 and 27°C, with 14 to 16 days of skin maceration. After static settling, Brolio Bettino 2023 is aged for 18 months in large casks, followed by at least three months of bottle ageing before release.

Grape variety
100% Sangiovese