“Brolio Bettino” Chianti Classico DOCG 2020 · MAGNUM

    Ricasoli 1141 | Tuscany
    Barone Ricasoli S.p.A. Agr. | Cant. d. Cast. di Brolio | IT 53013 Gaiole

    "Brolio Bettino" Chianti Classico DOCG 2020 <br>MAGNUM
    49,00 €

    09125720 · 1,5 l · 32,67 €/l · Price (DE) incl. VAT, excl. Shipping2 units available

    Ratings
    • Wine Classics: Chianti
    • Grape variety: 100% Sangiovese
    • Cultivation: conventional
    • Maturation: 18 months tonneau
    • Vegan: yes
    • Filtration: no
    • Alcohol content: 13,50 % vol
    • Serving temperature: 18‑20 °C
    • Storage potential: 2032+
    • Closure: natural cork
    • Total extract: 27,82 g/l
    • Total acidity: 5,48 g/l
    • Residual sugar: 0,33 g/l
    • Sulfite: 98 mg/l
    • pH value: 3,31
    • Allergens
      contains sulphites
    Character
    • Harmonious/soft and round
    • Strong/spicy/earthy
    Fits to
    • Dark poultry
    • Risotto
    • Mild game dishes
    stored air-conditioned Bookmark

    This red wine in Riserva quality is dedicated to Bettino Ricasoli, who wrote down the grape variety mix of today's Chianti back in 1872. But he was much more than that: twice Prime Minister of the united Italy (1861 and 1866), founder of the daily newspaper "La Nazione", agricultural researcher and "father" of the first Chianti product specification. The creation of this wine interprets his tireless determination to create an independent Chianti style that is both traditional and contemporary to this day.

    Chianti Classico Brolio Bettino captivates with a hauntingruby red colour. The intense and inviting aroma of dark fruit is underpinned with fine balsamic notes. The refined flavour is flawless and polished with well-proportioned acidity and perfectly integrated tannins, powerful and long. SUPERIORE.DE

    "The very reliable Classico of the house, in this edition in big dust, from Sangiovese in purity. Notes of red cherries, a hint of eucalyptus and cinnamon, with a touch of liquorice powder. Iodised on the palate, with tannins perfectly integrated into the body and a final emergence of cloves and plums." Luca Gardini

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