A renaissance castello situated between Florence
and a family that have owned it since 1141 donít seem likely ingredients for one of Italyís most dynamic and quality minded wineries, however in the space of the last 10 years Barone Francesco Ricasoli
- the 32nd Baron - has turned the Castello di Brolio into one of Italyís most respected wineries. The Barone has been one of the pioneers of the 'Chateau' concept in Tuscany, a concept by which the estate focus is purely on the production of the estates top wine - i.e. Castello di Brolio Chianti Classico
and any parcels or barrels that do not make the cut are 'downgraded' into the second wine and so on. This Vin Santo
is 5% Canaiolo, 90% Malvasia di Toscana and 5% Sangiovese. 7.40 hectares of Malvasia Toscana is cultivated in the vineyards of Pianarsiccio specifically for Brolio's Vin Santo. A small percentage of Sangiovese and Canaiolo to enrich its colour and body. It is produced in the traditional way; bunches are selected one by one and hung until it is raisin-like in a well-ventilated room for approximately 4 months. The must is obtained by a soft pressing and left to slowly ferment for about 2 years in small oak casks of about 225 litres. The process lasts for a minimum of 3 years.
Golden in colour with amber hues, this has an intense and fragrant bouquet followed by a palate of raisins and almonds.