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Published by Gregory+Vine, 2019-12-17 16:18:00

Ricasoli In the Press

Sept - December 2019


THEBEYERAGE Date: Thursday, August 01, 2019
JO U R N A L Location: LANSING, Ml
Circulation (OMA): 3,600 (N/A)
Type (Frequency): Magazine (M)
Section: 17
Keyword: Main


Ricasoli has been at the leading edge of Tuscan wine literally since
creating the original formula in 1872. Now, Francesco Ricasoli-the
3200 generation Baron of Broli�as revealed a major new initiative.
After studying the soil types and clonal selection of nearly 600 acres
of vines, Ricasoli has identified 19 different soil types and five soil

substrates. In turn, plot-by-plot
vinification has identified areas of
exceptional quality, now bottled as
the Raritas Collection. Think of it
as embracing terroir, Tuscan-style;
the 3200 Baron calls it "precision

viticulture," fitting the finest clones
and techniques to each vineyard.
The inaugural triD-€ach 100%
single-vineyard with the zone's
highest designation of Chianti
Classico Gran Selezione
DOCG--includes: 2015 Ricasoli
"Colledila" (SRP $70); 2015
Ricasoli "Roncicone· ($85); and
2015 Ricasoli CeniPrimo ($85). I

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August 30, 2019
Circulation: 222,300

Incandescent Italians: James Suckling’s Favourite Italian Wines

James Suckling

After tasting nearly 2,500 Italian wines so far this year, James Suckling picks out the highlights.

From amazing 100-point reds like Antinori Solaia 2016, Masseto 2016, and Bruno Giacosa Falletto Barolo
Vigna Le Rocche 2015, to crisp and enticing whites from Alto Adige and Friuli, and some sensationally
balanced and fruit-driven wines from the Veneto such as Amarone, there are plenty of exciting Italian wines
to buy this year.

In April, my son Jack and I decided to do a major Italian tasting in our office in Tuscany, reviewing wines
from key producers from the top appellations of the country. We had already tasted hundreds of reds from
prestigious appellations such as Brunello di Montalcino and Barolo in January. The April tasting brought
the number of Italian wines tasted this year to almost 2,500, and among them were literally hundreds of
outstanding to classic quality reds. Italy is crushing it with characterful and beautiful wines at the moment.

Tuscany took the biggest share of our tasting time. We found many fantastic wines from two great back-to-
back vintages, 2015 and 2016. The wet 2014 vintage proved more difficult, especially in Brunello di
Montalcino, where many wines are slightly diluted. Conversely, the hot and dry 2017 vintage made some
extraordinary wines considering the difficult growing season (particularly in cooler areas such as Chianti
Classico) but some jammy and over extracted wines exist. So, take caution. The region of Chianti Classico
in general is on a high for quality wines this year, not just because of the September release of the legendary
Solaia (we rated both the 2015 and 2016 100 points).

A range of single-vineyard wines are proving real knockouts, too. For example, Barone Ricasoli’s single-
vineyard Chianti Classico Gran Seleziones are truly exceptional young and pure Sangioveses with
distinctive character and superlative quality. Chianti Classico Ceniprimo Gran Selezione 2016 (99 points),
Chianti Classico Ceniprimo Gran Selezione 2015 (98 points), and Chianti Classico Roncicone Gran
Selezione 2016 (98 points) are shining examples of the appellation finally emphasising the greatness of its
terroir. We hope more of these wines — including village designations for reds such as the towns Gaiole or
Panzano — will highlight how Chianti Classico is akin to Italy’s new Burgundy.


September 10, 2019
Circulation: 151,300


After tasting nearly 2,500 Italian wines so far this year,
james suckling picks out the highlights

F rom amazing 100-point reds like Antinori Solaia 2016, Classico) but some jammy and over extracted wines exist. So, take caution.
Masseto 2016, and Bruno Giacosa Falletto Barolo Vigna Le The region of Chianti Classico in general is on a high for quality
Rocche 2015, to crisp and enticing whites from Alto Adige
and Friuli, and some sensationally balanced and fruit-driven wines this year, not just because of the September release of the
wines from the Veneto such as Amarone, there are plenty of exciting legendary Solaia (we rated both the 2015 and 2016 100 points). A range
Italian wines to buy this year. of single-vineyard wines are proving real knockouts, too. For example,
Barone Ricasoli’s single-vineyard Chianti Classico Gran Seleziones are
In April, my son Jack and I decided to do a major Italian tasting in our truly exceptional young and pure Sangioveses with distinctive character
office in Tuscany, reviewing wines from key producers from the top and superlative quality. Chianti Classico Ceniprimo Gran Selezione
appellations of the country. We had already tasted hundreds of reds 2016 (99 points), Chianti Classico Ceniprimo Gran Selezione 2015 (98
from prestigious appellations such as Brunello di Montalcino and Barolo points), and Chianti Classico Roncicone Gran Selezione 2016 (98 points)
in January. The April tasting brought the number of Italian wines tasted are shining examples of the appellation finally emphasising the greatness
this year to almost 2,500, and among them were literally hundreds of of its terroir. We hope more of these wines – including village
outstanding to classic quality reds. Italy is crushing it with characterful designations for reds such as the towns Gaiole or Panzano – will highlight
and beautiful wines at the moment. how Chianti Classico is akin to Italy’s new Burgundy.

Tuscany took the biggest share of our tasting time. We found many “I don’t remember two consecutive years like 2015 and 2016,” says
fantastic wines from two great back-to-back vintages, 2015 and 2016. The Marco Bacci, owner of Castello di Bossi in Chianti Classico, Renieri in
wet 2014 vintage proved more difficult, especially in Brunello di Brunello di Montalcino and Terre di Talamo in the Maremma. “They
Montalcino, where many wines are slightly diluted. Conversely, the hot are some of the greatest years for Sangiovese.”
and dry 2017 vintage made some extraordinary wines considering the
difficult growing season (particularly in cooler areas such as Chianti All the regions in Tuscany are releasing outstanding wines this year,
even Brunello di Montalcino if you focus on the 2013 riservas. It’s a

129#prestigewinedine | PRESTIGE




shame about the slightly diluted and light 2014 Brunellos. The growing As we noted earlier this year, there are also a number of exciting riserva
season was just too grey and wet to produce classic quality Brunello. We Barolos with anything from a few extra years of bottle age to 10 years just
suggest you wait for the release of the 2015 Brunellos in January 2020. now being released on the market. We love this trend in fine Barolo.
Stay tuned for some early tasting results later in the year; the wines will be
significantly better than the average 2014 Brunellos or even the excellent “We’ve been very lucky with so many outstanding quality years
2013 riservas. They could be even better than the legendary 2010. recently,” admits Alberto Chiarlo, whose family runs the well-known
estate of Michele Chiarlo. “Our know-how and dedication continues to
“The 2015 is the greatest Brunello of my career,” admits Vincenzo grow in fine winemaking and this reflects in our wines from the region.”
Abbruzzese, the owner of the great estate of Valdicava.
Veneto is another region that caught our attention in the tasting in
There will be much debate whether 2015 is better than 2016 or vice April with many wines showing balance and transparency instead of
versa, particularly in Tuscany. But Jack and I believe that 2015 is a little overripe, opaque character. Amarone and Ripasso are particularly strong
better than 2016 because it has more intensity and riper tannins. Yet 2016 in reds while Soave is consistently making complex and fresh whites.
is very exciting as well with slightly firmer tannins and fresher acidity. A new generation is making wines in the region and they clearly
understand vineyard management and winemaking to produce focused
The same debate will rage in Piedmont for the 2015 and 2016 and vivid wines. We look forward to exploring the region this summer.
vintages. We experienced the excellence of the 2015 Barolos after an All the vintages recently released on the market produced outstanding
extensive tasting in Barolo in January, and we tasted dozens more bottles wines, but 2013 looks particularly excellent for the top wines.
in April. We like their harmony and beauty at such an early stage. Sure,
they have firm and structured tannins, but the brightness and clarity of Other parts of the north, such as Alto Adige and Friuli, made some
ripe fruit gives them an energy and beauty that is rarely seen today in beautiful whites and a limited number of fascinating reds. I remember
Piedmont. I think the vintage is the best in years and better than 2010. Alto Adige remained green and fresh during the boiling 2017 summer
The 2016s will be tasted later this year and in early 2020. when we filmed our documentary The Miracle of Alto Adige and in turn
made fresh and fruity whites at extremely high quality levels, not to
mention some fruity and delicious reds such as Lagrein and Pinot Noir.

The south of Italy also showed consistent results with many outstanding
wines. We tasted a lot of Sicilian wines and Etna still makes the best of
them. Recent excellent vintages include 2014, 2015 and 2016. However,


Campania may be making even more exciting wines. It’s a magical place IITNACLAIANNDSESCENT
with its volcanic soils, diverse microclimates and amazing history.
“We’re going back to many of the old viticulture and winemaking (ALL AVAILABLE IN HONG KONG)
ideas of the 1960s and 1970s that made some legendary wines, but in
a modern way,” says Piero Mastroberardino, the head of the famous VBRIGUNNAOLGEIRAOCCOCSHAEFA20LL1E5TTO BAROLO
family winery bearing his surname. “We have some of our best wines SCORE: 100
yet coming out.” I’m lost for words with this wine. Perfumed
and so elegant with the most exquisite
It’s comments like these that make us ready for the next set of tastings aromas of roses, plums and earth, yet
– this summer and in the future. We plan to review between 5,000 and always subtle and complex. Full body
6,000 Italian wines this year and we know we’re going to find great and and ultra-fine, firm tannins. Fantastic
exciting wines from all of Italy. finish that lasts for minutes. Try in 2026.
See for more reviews and tasting notes
This is big and powerful, without being
ripe and heavy. So much apple, stone,
and hints of toffee. Aromatic. Full-bodied,
layered and framed with phenolic tension
and a great finish. Muscular and agile at
the same time. One of the best I’ve
tasted. Drink or hold.

Impressive roses and finely ground spices
with a bright red-cherry core, as well as a
fresh wild-herb thread. The sense of focus
and purity here is stunning. The palate has
a deeply juicy and fresh core of tightly knit
tannins that carry immense power with
impeccable balance. Elegantly executed
wine with profound length. Try from 2025.

Glorious aromas of roses and other
flowers with blackberries and ripe plums.
Spectacular. Perfection. Full-bodied,
firm and chewy with polished and tight
tannins. Slightly dusty. Great length
and beauty. Very, very persistent on the
palate. Needs another two or three years
to soften, but already a classic.

Amazing aromas of liquorice, wet earth,
orange peel and lavender. Full body,
tight and super compact and polished.
Goes on for minutes. Clearly great.
Better in 2021, but already a star.

131#prestigewinedine | PRESTIGE

September 2019
Circulation: 2,880


Manos Angelakis

The name Ricasoli has been linked to wine since 1141, when Castello di Brolio was delivered into the hands
of the Ricasoli family. Barone Ricasoli is the fourth longest-lived company in the world in the same location
and the oldest large wine-making property in Italy. Since the middle of the 12th century, Castello di Brolio
has dominated the view of the vineyards and olive groves that surround the medieval town of Gaiole, in the
heart of Tuscany.

Barone Francesco Ricasoli, the 32nd generation Baron of Brolio, and Massimiliano Biagi, the agronomist
and technical director of the Ricasoli estates, hosted a lunch in New York City with wines produced in the
Ricasoli Chianti Classico vineyards. I had visited the vineyards and winery in Gaiole -- the largest vineyard
acreage in Chianti Classico -- during an earlier Classico press trip a few years back and the wines I had
tasted then I thought were exceptional; they have been feted for numerous years with Tre Bicchieri Awards
by the Italian food & wine publication “Gambero Rosso”.

The samples we tasted with the lunch varied starting with Brolio Chianti Classico and then Reserva, then
the Colledilá Gran Selezione, the Roncicone Gran Selezione and the CeniPrimo Gran Selezione. These
are all beautiful Sangiovese-based wines ranging in MSRP from $22 per bottle to $300 for the “Raritas”
which is a package of the three cru bottles in a signature wooden case.

Each of the three is entirely Sangiovese but from several clones and the Brolios are blends of 80%
Sangiovese with Merlot and Cabernet Sauvignon; each wine hails from a specific terroir within the Brolio
estate with a specific soil profile and altitude, and each is aged in tonneaux (132 gallons), only 30 percent
of which are new.

At 26 acres, Roncione is the largest of the three single vineyards and lays between the other two… lower
than Colledilá and higher than CeniPrimo. The 2015 has excellent acidity that forms a spine for the soft

texture and impressive mouthfeel; the aroma is penetrating, with distinct flavors of red plum, tart red cherry
and a hint of blackberries; the aromas are concentrated and fresh.

The CeniPrimo is the newest of the three crus, nearly 16 acres in size, from an alluvial location where the
grapes are able to hang longer for maximum ripening. The 2015 is a substantial Chianti Classico with red
cherry and floral violet notes and velvety tannins that permeate the wine, very similar to a good Brunello,
another of the grand Italian Sangiovese wines.

Colledilá is a limestone-influenced vineyard of 19 acres. The wine’s aroma is complex and rich; in my notes
I mention tobacco, cedar, violets, orange peel and sour black cherry. The wine is harmonious, supple, long
and graceful and yet has an interesting tannin structure which lends edginess.
When it comes to ratings, the three wines rate around 93-94 points, plus or minus ½ point separating each.
These great Sangiovese beauties are imported by Folio Fine Wine Partners. They are all great wines;
impressive Chianti Classicos. You can’t go wrong purchasing any one of them.
To your health!

September 3, 2019
Circulation: 3,200,000

Did You Even Go to Italy If You Didn’t Visit the 10 Best Wineries in

Liz Humphreys

4 OF 10

Barone Ricasoli

Located near Gaiole in Chianti, Barone Ricasoli has been owned by the Ricasoli family since 1141. Not
only is it the oldest winery in Italy, but Bettino Ricasoli, known as the “Iron Baron,” is said to have come up
with the original formula for Chianti wine in 1872. Today it’s the largest winery in Chianti Classico, housing
240 acres of vineyards. Pop by the wine shop for a tasting, or make an appointment for a winery
tour. Castello di Brolio, built around 1000 AD, is on the grounds, and although it’s usually not open to the
public, you can take a guided tour of the small museum in the 12th-century castle tower, with exhibits on
both the castle’s history and Chianti wine. Then stroll around the lovely gardens, and end your visit with a
meal at Osteria del Castello, which only uses Tuscan ingredients in its dishes.

September 5, 2019
Circulation: 990

Weekly Nibble Miami: Guest Chef dinners at Three, Mignonette, Slow
Food at Generator, Pie of The Month and more

The Weekly Nibble from MIAbites features a curated listing of unique, fun and creative dining events and
options in the Miami area. Please confirm details ahead of time and make reservations as needed. Stay
Calm and Nibble On!

Tuesday September 10th- BLT Prime Doral continues its partnership with honored vintners to host the
third of six interactive wine dinners that showcase the best in food and global wine in an intimate setting.
BLT Prime’s Chef de Cuisine Tim Elmore will present a menu perfectly paired with Ricasoli wines of Chianti
Classico. Other upcoming wine dinners are scheduled for Tuesday, October 8: Donnafugata Tuesday,
November 5: Michael Mondavi Family EstateTuesday, December 10th. Dinner will begin at 7:30PM in the
Nicklaus Private Dining Room at BLT Prime Trump National Doral. A vineyard representative along with
Chef Elmore will provide tasting notes and take guests on a one-of-a-kind journey to explore the flavor
profiles and components of the pairings. Tickets are $135 per person and can be purchased online at or by calling the restaurant at 305-591-6606. BLT Prime Trump National Doral.

September 9, 2019
Circulation: 12,500,000

This Week’s Top Food Events: Stephen Stryjewski Guest Chef Dinner
at Mignonetter and More

Olee Fowler

Welcome to Eater Miami’s events roundup, a curated listing of the most unique and must-attend local dining
and drinking festivals, classes, dinners, and more.

This is a one-stop-shop for all the happenings in the South Florida area that are worth the calories and
expense. Have an event for consideration? Send it our way at [email protected]

BLT Prime Wine Dinner

WHAT: BLT Prime Doral continues its partnership with different vintners to host the second of six interactive
wine dinners. For this go around it has teamed up with Ricasoli wines of Chianti Classico. On the four-
course menu expect dishes like lemon-ricotta squash blossoms, lamb loin, and limoncello ice cream with
almond cake.

DETAILS: 7:30 p.m. $135 per person. Call 305-591-6606 for reservations. BLT Prime, 4400 NW 87th
Avenue, Doral

September 9, 2019
Circulation: 1,400,000

Miami’s Best Eats and Drinks This Week: Stephen Stryjewski at
Mignonette, Snail Social, and Wine Dinner

Clarissa Buch

This week, BLT Prime's wine dinner series returns, and Slow Food Miami hosts the first Snail Social of the
season. Plus, New Orleans' Stephen Stryjewski steps into the kitchen at Mignonette for a guest chef dinner,
and Jeff McInnis and Janine Booth open Mi'talia Kitchen & Bar in South Miami.

Wine Dinner Series With Ricasoli Wines at BLT Prime. This Tuesday, BLT Prime Doral's wine dinner
series will return to bring together the best in food and wine in an intimate setting. One winery per month
will present its offerings, paired with custom four-course menus designed by BLT Prime’s chef de cuisine,
Tim Elmore. Vineyard representatives, along with Elmore, will provide tasting notes and take guests on a
journey exploring the flavor profiles and components of each pairing. This week's dinner will present the
Italian vintner Ricasoli Wines. Sip varietals such as Sauvignon Blanc, Merlot, and Sangiovese while
savoring lemon ricotta squash blossoms, lamb loin, bay scallops with risotto, and limoncello ice cream. 7:30
p.m. Tuesday, September 10, in the Nicklaus Private Dining Room at BLT Prime at Trump National Doral
Miami, 4400 NW 87th Ave., Doral; 305-591-6606; Tickets cost $135

September 15, 2019
Circulation: 1,000,000

Ep 28 – Christi, Alex & The Barone Ricasoli

“It’s got slowish legs on the side.”
“I’m not getting a lot of spice from it.”
“This has no or very little oak in it.”
“Wow, it’s a food wine.”
“It’s just really sharp and bright. Like popping a fresh cranberry in your teeth.”
“I’m getting a fresh cranberry juice flavor.”
“The tannins are fairly soft in this.”
“Dark garnet in the glass, translucent but hard to see through, it has a tomato characteristic to the color
and nose, a cooked or macerated fruit on the nose as well, lots of tannins.”
“This wine is Colledila 2013 from Barone Ricasoli.”
“This wine is not inexpensive, it’s about $72.”
“He created the Chianti formula that was adopted by everyone.”

September 18, 2019
Circulation: 2,970

Ricasoli – Drinking The Crus of Brolio

Rupal Shankar

Tuscany is a region of picturesque landscapes, delectable cuisine, medieval villages and of course their
world-class wines. Sangiovese is King and some of the best expressions of this grape variety comes from
Chianti. One of the most historic and oldest wineries in Tuscany is Ricasoli. Ricasoli is the first name in
Chianti Classico making wines since 1141.

The legendary Ricasoli family has been making wine since the 12th century at the historic Brolio Castle in
Gaiolo. Ricasoli is documented as the oldest winery in Italy and the fourth oldest family business in the

The Winery

Set in the rolling hills of Chianti Classico, the 1200 hectares of the property comprises around 240 hectares
of vineyard and 26 hectares cultivated with olive trees around the Castle of Brolio. The Ricasoli family
devoted themselves to the development of agriculture and vineyards, realizing the great potential of the
Brolio property. The family tree, reproduced in a print of 1584, is one of the first images of Chianti.

In more modern times it was Baron Bettino Ricasoli(Prime Minister of Italy), an illustrious and distinguished
politician and a wine entrepreneur of great foresight, first formulated the Chianti formula in 1872 which is
now the current Chianti Classico. After 30 years of experimentation, he developed the original formula for
Chianti wine that became the standard for the region. The Chianti Classico blend was ideal for a wine that
could be served every day but also capable of aging. His original recipe called for 70% Sangiovese, 15%
Canaiolo, 10% Malvasia (later amended to include Trebbiano) and 5% other local red varieties.

Today it is Baron Francesco Ricasoli(32nd generation Baron of Brolio and great-great-grandson of Bettino
Ricasoli) at the helm of this legendary winery. Since 1993 Francesco has led the company to new
challenges, with the deepest respect to his illustrious ancestors. The goal at the front and center was to
revive the Ricasoli wines to its former glory and make the best expressions of Sangiovese in all of Tuscany.

I had the opportunity to meet the Baron Francesco Ricasoli, Massimiliano Biagi and Michael Mondavi in
New York City. They shared their wines, their views on Chianti, their terroir and their special project
dedicated to the research of the land and the best expressions of Sangiovese.

The Project

There is no better soils and exposure in Tuscany than that of Brolio. The terroir, exposition, and climate is
ideal for Sangiovese. Francesco’s family has played a very important role in establishing the Sangiovese
blend of the great Chianti Classico. Francesco says, “traditions need to be supported, but also need to
change and be more dynamic, as life is constantly changing”. For more than 15 years, he and
winemaker(Massimiliano Biagi) have been replanting their vines; they replanted over 230 hectares. This is
a staggering number, as the average size of a vineyard in Chianti Classico is only 10 hectares.

They replanted very carefully and selectively with their own clonal selections and rootstock. They wanted
to preserve their own heirloom strains of Sangiovese that are grown specifically at Brolio. The Brolio clones
are entirely unique and have been recorded in the National Grape Register of the Ministry of Agricultural,
Food and Forestry Policies. These clonal selections are being used for their new plantings.

As Francesco and Massimiliano were replanting, they felt a need for a more precise and tailored approach.
They found different vineyards yielded different styles of Sangiovese. This piqued the curiosity of
Francesco, and so he appointed a specialized institution, The Italian Council for Research and
Experimentation in Agriculture to study their different soils, zone by zone.

They took a methodological approach. To keep the characteristics of the Sangiovese grape, they separated
and zoned parcel to parcel. It took them three years to zone their vineyards, so they can protect the land
and traditions. They are now seeing the benefits of their work from the last few vintages

The project took great dedication, time, energy and resources. Sangiovese, the grape that is most at home
at Brolio, has revealed its different personalities over the years in the three soil types where the three
vineyards are planted. These different personalities are distinctly expressed in the three Brolio
Crus(Colledilá, Roncicone, and CeniPrimo)

After nearly 26 years at Brolio, they are beginning to see the benefits of their replantings, studies,
improvements, and investments. It was with great pride that Francesco presented his wines, “the wines
have balance, beauty, personality, and great drinkability, they are wines that give great pleasure”.
The Crus of Brolio

The Colledilá Cru stands out for its structure, complexity, and elegance. The soils are calcareous clay,
rocky, and rich in calcium carbonate. Located 390 meters above sea level it has southeastern exposure.
Roncicone Cru is distinctively floral and fresh with some notes of spice. There is nice acidity and prominent
minerality. The land is on soil consisting of Pliocene marine sediments, with sandy deposit and rocks
smoothed by the action of the sea, and clay at deeper levels. Roncicone is located 320 meters above sea
level with southeastern exposure

CeniPrimo Cru has intensity on the nose that is filled with fresh fruit and violets. There is nice structure
and volume. The wines are elegant with tannins that are supple and well-defined. CeniPrimo is located on
an Ancient Fluvial Terrace geological formation. The smallest of the three vineyards, only 6 hectares, it lies
at 300 meters above sea level and has a southwestern exposure.

During the tasting, it was evident that 2016 was an exceptional vintage, as most of my favorite wines were
from this vintage. All the wines showed exceptionally well, but my top marks went to Colledilá. This single-
vineyard Sangiovese was elegant, fresh and refined. There were bright notes of black cherries, currant,
dried flowers, and spice. Silky tannins and smokey mineral notes rounded out the finish. The Colledilá
2016 is highly age-worthy and is a generous wine that will reward handsomely with patience.

It is Baron Francesco Ricasoli’s dedication and passion for studying soils types, clonal selections and
remapping the Brolio estate, that have brought about a revival of the Ricasoli brand. The wines we tasted
were a reflection of the nine hundred years of tradition, innovation, and dedication to winemaking at Brolio

September 14, 2019
Circulation: 163,400

Barone Ricasoli Torricella 2017 Review

Ilenia B.

We’re finally in September and the dying embers of summer have started to give way to the colder climate
of autumn.

If you’re especially lucky, you may still have a few more warm nights to enjoy before autumn fully takes
hold. And we can think of no better way to enjoy those last nights than by relaxing in the garden with
a refreshing Italian white wine in your hand.

Of course, that brings us to the question of which wine you should choose.

And anybody with even a passing familiarity with the Italian wine industry will know that there are
literally thousands of choices out there. No matter what your preference is, you’re sure to find an Italian
white wine to suit them.

But harping on about the variety in the Italian wine industry isn’t the purpose of this article.

Instead, we intend to take a closer look at a white wine that we feel is good enough for anybody’s collection.
It comes from the Barone Ricasoli estate, which may be a name that’s familiar to many of the people
reading this.

The wine offers an amazing blend of quality and value. But before we talk about it, let’s find out a little
bit more about Barone Ricasoli and what they bring to the Italian wine industry.

The History

We often talk about the Antinori family having centuries of history and tradition to lean on.

The Ricasoli family may have even more.

Where the Antinori’s started to produce wine in 1385, the Ricasoli family claims to have been in the
business since the mid-12thcentury. 1141 is the year that adorns their bottles and they can lay claim to
being one of the original Chianti producers. The family literally shaped Chianti production and has played
as significant a role in the development of the wine as their more famous contemporaries.

We know how far the family’s history dates back thanks to written testimony from 1141 that they
owned Brolio Castle. To this day, that is still the site of their vineyards and it’s even possible that they owned
the property and produced wine on it before the date they mention on their bottles.

Much like the Antinori’s the Ricasoli family was involved in the feudal era of the Tuscany region. They
spent much of their time defending their lands, which meant they could only dedicate small amounts of their
time to their winemaking venture.

It wasn’t until 1584 that things settled down enough for the family to finally focus its full efforts on
winemaking. It was in this year that they made a commitment to improving their vineyards and focusing on agriculture.

Finally, they were going to realise the potential that their land had always held.

As they moved into the 1600s, the family focused on exporting its wine to new territories. Documents from that era
show that they sent their first exports to England and Amsterdam. Even during these early times, the family
understood the importance of the international market.

And it’s that dedication to spreading the word far and wide that has allowed the company to thrive for as long as it has.
Its wines are now sold all over the world, with the company being one of the first to break into the growing Saudi and
Chinese markets.

But perhaps its biggest contribution has absolutely nothing to do with the wine that we’re going to take a look at in a
little while.

In 1872, the family’s patriarch of the time made a contribution to the Italian wine industry that has literally shaped
production in the years that have followed.

That’s because it was Bettino who created the formula for Chianti Classico that we still use to this day. Yes, if you
want to know where one of Italy’s most famous wines originates, you need look no further than Barone Ricasoli!

Today, the company has expanded to incorporate far more wines than the Chianti on which it built its reputation.
Under the management of Francesco Ricasoli, the estate maintains over 240 hectares of vineyards. This allows
it to produce an enormous variety of wines, with Chianti being just one of many. Under Francesco’s guidance, the
winery keeps going from strength to strength.

In particular, it is his dedication to sustainable agriculture that lends the company’s current batch of wines their
unique flavour. He has a passion for both his land and the specific grapes used in the production of the company’s
wines. And he’s made it his goal to leave his land in a much better condition than it was in when he came into power.
That way, the next generation of Ricasoli owners will be able to create even more amazing vintages than even he is
capable of.

Part of his work has also included the complete mapping and renovation of the company’s vineyards, which will also
help in the drive towards sustainability for years to come.

Now, after all of this talk about Chianti, you’d likely expect us to take a look at one of the company’s famous red wines.

But remember what we said at the top of the article. Instead of going down the route you’d expect, we’re going to
look at one of Barone Ricasoli’s Italian white wines…

Barone Ricasoli Torricella 2017

An IGT, the Barone Ricasoli Torricella 2017 showcases the innovative mindset that Francesco brings to his work. It
combines Sauvignon Blanc and Chardonnay grapes to amazing effect, thus creating a wine that is as refreshing as
it is succulent.

Notes of peach and vanilla dominate the bouquet, though there are other fruity undertones to pick out for those who
explore a little further. The slight spiciness that’s present in the aroma will tell you that there’s a little more complexity
to discover upon tasting the wine.

Fresh is the word we’d use to describe how this wine tastes. That’s why we consider it a perfect summer drink. The
hints of spiciness encourage a curiosity that will keep you drinking long after the initial taste no longer surprises you.
The xtraWine team gives this wine an 88/100 rating, with many other publications considering it a great or excellent
wine also.

September 23, 2019
Circulation: 13,950

Making a Case for Terroir

Helen Gregory

If you love wine, you may have encountered the word “terroir.” Pronounced “tare WAHr,” it is the sum of all
things that make one wine taste distinct from the next. These include climate, soil, geography and culture,
and so much more. It’s a much-discussed concept, and as with many aspects of wine knowledge it can
intimidate. It helps to find an example of a wine from a terroir that really stands out personally, and one that
you love to drink. It might be a Napa Valley Cabernet, a Provence Rosé or Bordeaux, if it has a sense of
place that you get to sip and savor, you’re on the path to wine enlightenment. You have found terroir.

I first learned about terroir from Jacques Lardière, the long-time winemaker of Maison Louis Jadot. Jacques
would talk of “the vibrations” in the soil of Burgundy like a living thing. His wines reflected this—from grand
cru to Beaujolais, terroir was the key to everything. Within each vineyard, often row-by-row, he was keenly
aware of the distinct personalities at play, in unique soils, exposure, and vintage. He was a steward of the
vines, whose job was to develop the character of each wine, and like a great teacher found the best in a
student through patience never domination. He had one goal: to create wines that reflected the sites they
came from. Terroir was subtlety and his job was to make sure that it came through.

There are many places on earth where terroir is palatable and personal. For me, Burgundy is one—Chianti
Classico another. The original borders of Chianti Classico were set by the Medici Grand Duke Cosimo III
in 1716, and span an historic region from Florence to Siena, classified as the highest-quality DOCG wines.
I spent many summers in this part of Tuscany with family, and there was never any shortage of character.
Over one memorable trip after college, we helped to bottle a neighbor’s wine, a process which involved
consuming about as much terroir as we bottled. The wine was rustic, but also juicy and satisfying; later I
would learn that it was made from the native red grape, Sangiovese. By the time I turned 30 and was
working in the wine industry, the focus was on super-Tuscans, big, oaky and expressive blends of Cabernet
Sauvignon, Merlot and some native grapes vying for 100-points from wine critic Robert Parker. It was a
world apart from my first taste of Sangiovese.

It took me a few years to find my way back. In the meantime, Chianti Classico was finding its way forward,
with new regulations and attention to soil, varieties and yields to drive quality. In 2005, I was at an Italian
wine tasting in New York and the speaker poured eight wines from DOCG Chianti Classico. The wines
tasted of violet and spice served up on a bed of cherry; they were primarily made with the Sangiovese
grape (by law a minimum of 80% of the blend, which can also include Cabernet Sauvignon, Merlot and
other approved red varieties); oak was restrained, letting elegance and freshness through. Delicious and
mouthwatering, they tasted like a long-forgotten terroir that had improved with age.

Baron Francesco Ricasoli
My most recent discovery from Chianti Classico is (ironically) not only the oldest winery in Tuscany, but in
Italy: Ricasoli wines have been made at the Brolio estate just northeast of Siena since 1141. That’s over
900 years of continuous winemaking by the same family. This is impressive. But if you ask Baron Francesco
Ricasoli for his opinion, what matters most is Brolio. It always comes back to terroir.

The 32nd Baron of Ricasoli, Francesco took over the 3000-acre property in 1993 and has been part of the
modern renaissance in his region ever since. 600 acres of Brolio are planted to vineyards on gentle, sloping

hills that descend into picturesque valleys, olive trees, oak forests and chestnuts. It’s quite a legacy to
oversee and the impressive Brolio Castle overlooks it all; open to visitors, it houses a family tree from 1584,
one of the first known images of Chianti Classico. Francesco’s focus is on quality and sustainability; over
the years he has mapped the vineyards, identifying the many different soil types and sites that contribute
to the personality of Ricasoli wines. They have even discovered their own variation of ancestral Sangiovese,
the “Brolio clone.”

Chianti Classico comes in distinct tiers, from entry-level wines (aged up to 12 months) to Riserva (aged 24
months) and Gran Selezione (up to 30), with each delivering age, complexity and more in the terroir
department as you move from sourcing grapes from the broader DOCG region to specific vineyards. Like
Ricasoli, most producers offer a full range. Try Brolio Chianti Classico DOCG 2015 for a first look at the
family’s signature Sangiovese or choose Castello di Brolio Chianti Classico Gran Selezione DOCG
2015 (90% Sangiovese, 5% Cabernet Sauvignon, 5% Petit Verdot), made from the estate’s best grapes.
Deep ruby, it shows floral notes, ripe red fruit, licorice and chocolate. It’s Chianti Classico—and terroir—at
its best.

September 25, 2019
Circulation: 5,550

The 7 Best Wineries in Tuscany

Jack Baumann

Tuscany has long been associated with breathtaking scenery and some of Italy’s best made wines. In this
enchanting landscape of rolling hills and winding roads, you’ll find glorious sunflower fields, ancient olive
groves, medieval ruins, and wonderfully wild forests. And, of course, world-class wineries.

Wine touring here is not about a five-minute tasting at a roadside wine bar, but rather it is an immersive
experience. At any of Tuscany’s wineries, you won’t just be served a glass of wine, you will learn about the
history, culture, and innovations behind that wine while surrounded by the landscapes that inspired some
of the world’s greatest artists. Below are the best Tuscan wineries you can’t miss on your tour of the
gorgeous wine country.

What You Need To Know About Wineries In Tuscany

• In Tuscany, you need to telephone the day before to book your tours.
• Tours last an hour, cost about $10–$15 per person. You will often finish in a tasting room where,

with expert guidance, you’ll develop a better appreciation for the fruit of these vines.
• If you’re paying for a wine tasting, you aren’t obligated to buy. But if a winery is doing a small tasting

just for you, they’re hoping you’ll buy a bottle or two.

Tip: If you’re looking for a home base, the town of Siena is one of my favorites for exploring Tuscany and
its wine country. A lovely medieval city, you are well placed to explore the region without the major tourist
foot traffic of Florence.

The 7 Best Tuscany Wineries

1. Barone Ricasoli
Italy’s oldest wine estate, and believed to be the second oldest in the world, this institution is one that
essentially invented Chianti wine as we know it. The Brolio Castle in the heart of Chianti Classico is an
imposing castle dating back over 900 years. The Ricasoli family’s imposing Brolio castle opens its gates for
a variety of experiences, tastings at the wine shop to elaborate tours and gourmet dinners. There is also a
lovely and private house on the estate for two-night minimum stays.

September 28, 2019
Circulation: 97,600,000

Wines of the week: 8 Italian reds

Terry Kirby

Terry Kirby rounds up eight great juicy, berry-packed bottles to suit those in the mood for something
easygoing – and those looking for a dinner party glass-raiser

Apologies to Italy. Please don’t take it personally. I love Italy and Italian wines, but I realise that a lot of my
columns during the summer months have been devoted to wines from places other than the home of the
Renaissance and Pompeii. No particular reason, it’s just worked out that way.

Therefore, I find myself with a backlog of excellent Italian wines to bring to your attention, which, for one
reason or another, have just not made it into any recent columns. And so redress the balance here are
some fine Italian reds, both classic and more unconventional, suitable for anything from everyday meals to
dinner parties and the more substantial fare we will be eating as autumn wears on.

The Brolio Barone Ricasoli Chianti Classico 2016 (£17.30; £32.00 for 1.5lt,, from one of the oldest names in Tuscany, is more medium-bodied and juicy, with
lively black fruits and lovely approachability, given a little complexity from some light oak ageing. A great
wine for baked pasta and steak.


October 1, 2019
Circulation: 50,866

The Beverage Dynamics FORTHIS ISSUE, we asked members ofthe Beverage Dynamics National Re­
tailer Wine Panel to recommend some oftheir favorite Cabernet Sauvignon. As
National Retailer Wine Panel rec­
ommends a lineup of top quality/ always, these selections include brieftasting notes, a rating and the wine's retail
value cabemet Sauvignon. price (which varies from store to store and market to market). Ifyou're a retail

beverage professional who would like to learn about participating in our panel, call
Kyle Swartz at 763-383-4400 x.2225, or email him at [email protected]

RATING SYSTEM fine tannins and lovely acidity at its core, keep­ (98) Alexander Valley Vineyards Caber­ Page 1 of 2
ing it bight and lively through the finish. Aromas
***** of red berries, spices and dried rose petals make net Sauvignon Single Vineyard 2015 (CA).
this Napa Valleywine a stunnerthat will develop With a history that datesback to the ?O's, this
Five Stars (92-100) A top-flight wine. Supe- for years to come, ($99,99) limited-production wine is sourced from a
rior in taste and character and providing an single five-acre plot and named for the orig­
outstanding price/value relationship. (97) Kanonkop Simonsberg-Stellenbosch inal schoolhouse on site. 100% cab, aged 24
2014 (South Africa). Beautifully structured, this months in oak. Rich, supple and "chewy.' Va­
**** cabernet exudes quality and intensity. The nose nilla, dark chocolate and dark fruits dominate
is dominatedby black fruit, with hints of oak in­ the nose. This and a prime cut of beef - no
Four Stars (86-91) fluence and other spices. The long finish show­ sides needed. ($64.99)
A very good wine and an excellent value, A cases the balance of the wine.A keeper, aging it
wine for which customers will keep coming will reward those who are patient. ($47.49) impressive nose of intense black fruit. plus
back. hints of spice. It has a solid backbone of acid­
(97) Becklyn Cellars Cabernet 2016 (CA). An ity, with great structure, finesse and aging
*'*'1c elegant bouquet of chocolate, vanilla and cassis potential. ($135.99)
on the nose. The layers and tannin integration
Three Stars (80-85) make this Napa Valley wine one of the best of (96) Clos Pegase Cabernet Sauvignon 2016
An above-average wine, at a reasonable the vintage. ($74.99) (CA). The grapes for this outstanding caber­
price point, which many customers will net were sourced in the northern part of Napa
enjoy, (97) Chateau St. Jean Cinq Cepages 2015 (CA).
With grapes gathered from across some of the
FIVE STARS finest vineyards in Sonoma County, this blend of
five varieties is predominantly cabernet sauvi­
(98) Beaulieu Vineyard Georges de Latour gnon. Elegance with structure might be the most
apt description for this serious, intense wine. The
Private Reserve Cabernet 2015 (CA). From dark fruit nose, and concentration on the palate,
one of Napa Valley'slongtime iconic producers, are followed by a long, balanced finish. ($85)
their top wine is an outstanding combination of
dark fruit, power and elegance. A spectacular (97) Reyneke Reserve Cabernet Sauvignon
representation of Napa Valley winemaking. It is 2013 (South Africa). Quite the powerhouse
intense,and the long, lingering finish echoes the here, The wine is intense in color, with an
quality for quite some time, ($145)

(97) Ashes & Diamonds 'Red Hen Vineyard'
Cabernet 2016 (CA). On the palate this is beau­
tifully structured around a medium body with

© 201 9 BEVERAGE DYNAMICS Account: 20908 (17247)
All Rights Reserved.

For reprints or rights, please contact the publisher

The Merttage is 41%
malbec, 28% cabemet A new permanent expression. Ricasoli, a producer from the Chianti Classico region,
sauvignon, 20% merlot This whiskey features wheat has announced the Raritas
and TI% petit verdot. The as the dominant grain, at 52%, Collection: 2015 Ricasoli
cab sauv includes 12% followed by malt (20%), com Colledila Chianti Classico
syrah and 3% merlot (20%) and rye (8%), Gram Selezione DOCG; 2015
These Columbia Valley 90.4 proof. Ricasoli Roncicone Chianti
wines aged in small URL: woodfordreserve,com Classico Gram Selezione
French, American and SRP: $34.99 per DOCG; and 2015 Ricasoli
European oak barrels, 750-ml. bottle. CeniPrimo Chianti Classico
plus stainless steel. Gram Selezione DOCG.
SRP: $19.99 per750-ml. bottle, SRP: $70-$85 per 750-ml. bottle.
These flavored vodkas are a blend ol Absolut Vodka
THE GLENLIVET with 5% real fruit juice. VOLSTEAD RESERVE
14 YEAR OLD The line launches with BOTTLED·IN-
two flavors: Strawberry BOND BOURBON
This is the first time the company and Apple. Absolut Juice
has introduced a single malt whisky has no artificial flavors, This 14-year-old, one-off bourbon
finished in ex-Cognaccasks to the with 99 calories or less from this MGP brand will hit
U.S. market. Citrus andfloral notes per serving. shelves this November. The new
complemented by flavors from URL: release coincides with the 100th
ex-Cognac casks, which include SRP: $19.99 per anniversary of the start of Nation­
moist raisins, chocolate and licorice, 750-ml. bottle. al Prohibition, under the Volstead
the company says. Act, in the U.S. 100 proof,
SRP: $55 per 750-ml. bottle. 2019 CAIRDEAS SRP: $199.99 per 750-ml. bottle.
PARKER'S HERITAGE The annual special aging re­ ' AMARANTH
BOTTLING lease. First matured in ex-bour­
bon barrels, the liquid next goes BOURBON
The first Kentucky straight rye in smaller quarter casks before
whiskey in this much-sought-after finishing in European oak casks Uses amaranth as the flavoring
series. 105 proof, non-chill filtered. that previously held Oloroso grain instead of rye, Amaranth is
Instead of aging in Level 3 charred sherry. 119 proof. similar to wheat, but offers flavors
barrels, this whiskey aged in Level 5 URL: ranging from a nose of butterscotch
charred barrels for eight years and SRP: $79.99 per 750-ml. bottle and spearmint, to a finish of pecans
nine months. and dark berries, the company
URL: GLENMORANGIE says. 100 proof, bottled in bond.
SRP: $149,99 per 750-ml. bottle. REFRESHED URL:
EXTRA MATURED RANGE brands/eh-taylor
LIMESTONE BRANCH SRP: S69.99 per 750-ml. bottle.
2019 YELLOWSTONE Includes evolved
KENTUCKY STRAIGHT packaging, plus a BARTON 179212VEAR
BOURBON new recipe for its Port OLD SMALL BATCH
Cask Finished whisky. BOURBON
Blends barrels of nine-year and 12- Glenmorangle's 12-year­
year bourbon. Cinnamon notes with old Port Cask Finish, Using the same recipe as its flag­
toffee, dried fruit and a hint of citrus known as The Quinta ship 1792 Small Batch Bourbon,
to the palate, the company reports, Ruban, will now age for this expression is 96.6 proof.
followed by a dry finish of brown an additional two years One batch of this will release
sugar and oak. 101 proof. and become a 14-year­ every summer.
URL: old expression. URL:
SRP: $99.99 per 750-ml. bottle, URL: SRP: S49.99 per
750-ml. bottle.

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October 7, 2019
Circulation: 5,000

Francesco Ricasoli, President and Owner Ricasoli

The Honest Pour with John Lenart

Earlier this year I had the pleasure of visiting a number of producers in Chianti Classico. To hear those
shows check back to episodes 61 – 67. Sadly, while there I missed the chance to visit one of the region’s
most iconic estates, Ricasoli at Castello Brolio in Gaiole. Fortunately, when I returned home, I had the
opportunity to meet with Francesco Ricasoli.

During his visit he previewed the release of Raritas, a line of three single vineyard Chianti Classico wines
that are the highest most distinguished expressions of wines produced on the Brolio estate. Technically
Gran Selezione wines, Francesco calls these “Cru” bottlings.

We met to discuss this project and how it fits into the idea of Gran Selezione, his research from which these
wines were born, and of course to taste some delicious wines.

October 12, 2019
Circulation: 6,480

Terroir, Tradition, and a Touch of Magic: There’s Something Special
About Ricasoli Chianti Classico

Wanda Mann

Massimiliano Biagi (Agronomist and Technical Director) and Francesco Ricasoli (President and
Owner of Ricasoli and 32nd Baron of Brolio)
It takes a person with extraordinary passion, patience, and determination to buy back their family’s business
almost 20 years after it had been sold to a foreign entity. Baron Francesco Ricasoli is such a person.
The Ricasoli family has been linked to wine since 1141 and they are documented as the oldest winery in
Italy and the fourth oldest family business in the world. When Francesco regained ownership of their winery
in 1993, he was also reclaiming Ricasoli’s esteemed position as a producer of superb Italian wines. After
all, it was his great-grandfather, politician and wine visionary Bettino Ricasoli, that is credited for developing
the signature Chianti blend, now called Chianti Classico.

Their Brolio Castle, located within the town limits of Gaiole in Chianti, sits majestically on their 3000-acre
estate. 600 acres of the estate are planted to vineyards, making it the largest estate in Chianti Classico
under vine. There are also 60 acres of olive groves.

In a recent tasting of Ricasoli wines, led by Francesco and the estate’s agronomist and technical director
Massimiliano Biagi, I was impressed not only by the excellent quality of the wines but the diverse range of
expression. Francesco described “Brolio as a magical place” and you can taste that special essence in the
wines. One of the secrets to that magic is the estate’s many soil types and micro-climates.

It is also a bit magical that Francesco and Massimiliano are working together. As a little boy, Massimiliano
played in front of Brolio Castle and never imagined that one day he would play such a pivotal role in creating
Ricasoli’s celebrated wines.

Ricasoli has devoted tremendous time and resources to studying the nuances of each unique zone and
crafting wines that authentically express that specific terroir. They have identified 19 different soil types and
all of Ricasoli’s vineyards are on hills, with altitudes ranging from about 600 to 1600 feet.
It’s no secret that I’m a big fan of Chianti Classico and Ricasoli is certainly in the top tier of quality
producers. I recommend getting to know their wines with these 5 wines from 2015 and 2016, vintages that
Francesco described as magical for their exceptional quality.

Ricasoli Brolio Chianti Classico DOCG 2016 ($22)
This crisp and juicy blend of Sangiovese (80%), Merlot (15%), and Cabernet Sauvignon (5%), is a

charming introduction to the Ricasoli style. Aged for 9 months in tonneaux (large barrels), its fresh red
fruit flavors, perky acidity, and smooth tannins make this an approachable but elegant expression of

Chianti Classico.

Ricasoli Brolio Chianti Classico Riserva DOCG 2016 ($30)
The Riserva has the same blend, proportions, and vintage as the Chianti Classico but was aged twice as
long and spent 18 months in tonneaux. It is a bit more robust and complex hints of spice add verve to crisp
and rich flavors of wild red fruit and black cherry.
Gran Selezione
Gran Selezione represents the very top tier of the Chianti Classico quality pyramid and Ricasoli produces
different selections from different vineyard plots. Tasting them side by side is an excellent way to
understand the impact of soil type on a wine’s flavor profile.

Ricasoli Colledilá Chianti Classico Gran Selezione DOCG 2015 ($70)
A single vineyard wine, the Sangiovese grapes for Colledilá grow in soil that is very stony and rich in calcium
-- one of the most representative types found in Chianti Classico. Aged for 18 months in tonneaux, Colledilà
is described as “full with aromas of violet and iris coupled with ripe red fruits followed by hints of pepper
and a whisper of white chocolate which give way to a full, velvety mouthfeel with soft tannins.” It also has
an intense minerality and savory thread that is quite seductive.

Ricasoli Roncione Chianti Classico Gran Selezione DOCG 2015 ($85)
The soils of the Roncione vineyard contain mineral deposits from the Pliocene era. The official tasting notes
describe Roncione as “intense ruby red color with garnet hues. Complex on the nose, with aromas of iris,
violet and soft oaky notes. Sapid to taste, excellent acidity, which gives this Cru character and elegance.
Robust finish, and aftertaste that reflects the aromas. A great expression of the Brolio marine deposit
terroir.” 100% Sangiovese, Roncione’s red fruit flavors are intense and concentrated but a hint of salinity
adds an energetic freshness that is quite intriguing.

Ricasoli CeniPrimo Chianti Classico Gran Selezione DOCG 2015 ($85)
The Sangiovese grapes for CeniPrimo grow on the great valley of the River Arbia. The soil, which originates
from an ancient river terrace dating back to the Pliocence-Pleistocene eras, is quite distinct and complex
with some silty deposits, clay, and limestone. CeniPrimo is 100% Sangiovese and described as an “Intense
ruby red color with slight garnet hues. Red fruits and delicate balsamic notes. Begins soft in the mouth,
velvety and voluminous. The tannin is embracing, elegant and perfectly balanced with the acidity. A long,
persistent finish, with character: an unique expression of Brolio’s ancient fluvial terrace.” Robust but not
overwhelming, CeniPrimo has impeccable balance and energy.

Osteria di Brolio
If you’re planning a visit to Tuscany, Brolio Castle is one of the most celebrated destinations in wine
country. Welcoming almost 50,000 visitors per year, guests can enjoy wine tastings, guided tours of the
cellar and vineyards, and meals at Osteria di Brolio.

You can also book an overnight stay at their charmingly restored 18th century farmhouse, Agriturismo
Agresto. Located on a hill southwest of Brolio Castle, it is surrounded by vineyards.

Crus from the Castle October 23, 2019
Circulation: 67,000
Chianti Classico Gran
Located north of Siena, CHIANTI CLASSICO PRODUCER Ricasoli has been Selezione DOCG ($70)
Italy, the Ricasoli estate at the forefront of innovation since Baron Bettino Rica- Aged 18 months in 500-li-
soli of Castello di Brolio brought the winery to fame ter tonneaux (30% new
extends over 3,000 in 1872, creating the formula for Chianti wine after 30 and 70% second passage),
acres, of which 580 are years of research.Today, Francesco Ricasoli—the 32nd this wine is made from a
predominantly planted to baron of Brolio—aims to constantly improve the quality cru of Sangiovese grown
Sangiovese. The Castello and character of Ricasoli’s great wines by developing in Monte Morello soil.The
new concepts centered around sustainability. wine exhibits a lean, chalky
di Brolio is an idyllic minerality with notes of
destination, offering More recently, Francesco and his team have been undergrowth and tart
a museum, wine shop, studying how various clones of Brolio Sangiovese fare in cherry.Tobacco leaf lingers on the
restaurant (Osteria del differing soil types while completing vineyard mapping. tongue long after the last sip. 93
Castello), and Tuscan A wide variety of soils typical of the Brolio vineyards
is evident even to the naked eye, but the research has Ricasoli 2015 CeniPrimo
guesthouse.  delved deeper, identifying 19 different soil types and five Chianti Classico Gran
principal soil substrates. Plot-by-plot vinification, mean- Selezione DOCG ($85)
while, has helped uncover which areas are capable of This Sangiovese wine
producing crus of exceptional quality, resulting in the undergoes the same aging
Raritas Collection. See the sidebar for current vintages. regimen as the Colledilà
expression; the fruit is
grown on an ancient fluvial
terrace. Aromas of parme-
san and cherry speak the
language of the Old World
as jasmine and peach join
forces with rhubarb. Baked pears,
spice, and dry, silky tannins weave a
beautiful story. 95

Ricasoli is imported by
Folio Fine Wine Partners.


October 30, 2019
Circulation: 27,000,000

Chianti Classico’s Francesco Ricasoli

Melanie Young and David Ransom

Ricasoli is documented as the oldest winery in Italy and the fourth oldest family business in the world. The
Ricasoli family castle, Brolio, located in the Chianti hills, dates to 1141 and served as a fortress during many
wars. Francesco Ricasoli, family steward and company president since 1993, discusses the Ricasoli family
history and its role in creating the original formula to make Chianti Classico wines. He provides an overview
of Brolio's vineyards and current wines. The Connected Table Live Radio Show is
broadcast live at Wednesday's 2PM ET on W4CY Radio ( part of Talk 4 Radio
( on the Talk 4 Media Network ( This podcast is also available
on Talk 4 Podcasting (

“Today were really excited to talk about our visit to Chianti Classico.”

“Ricasoli is documented as the oldest wine region in Italy, 4th oldest family business in the world.”

“We had the pleasure of staying at Brolio Castello.”

"Francesco Ricasoli, who is a member of the family, we can't wait to have him on"

“We loved our visit to Brolio.”

“Brolio sits on 3,000 acres in the Tuscan hills.”

“In the 18th and 19th century is when the landscape was created.”

“It’s a remote place, very beautiful.”

“It’s quite a family legacy.”

“Today, it is very simple. Still chianti classic is a blended wine I most cases.”

“The vineyards are extremely regulated.”

“All types of grape variety can be used.”

“The richness of our property is that we have great differentiation of soils. The soils are amazing.”




October 31, 2019
Circulation: 493,300

October 31, 2019
Circulation: 493,300

WINE SPECTATOR Date: Thursday, October 31, 2019
Location: NEW YORK, NY
Circulation (OMA): 386,121 (N/A)
Type (Frequency): Magazine (15Y)

Bruce Sanderson's Top Value Wines From Tuscany

More than 675 wines were reviewed for this report. A free alphabetical list is available at members can access complete reviews for all wines tasted using the online Wine Ratings search.

92 $26
CASTELLARE DI CASTELLINA Chianti Classlco 2017 94 $22 AMPELEIA Costa Toscana Kepos 2017
Aromas and flavors of violet. blackberry, cherry and sweet spices
A beam of pure cherry and blackberry fruit defines this intense, racy mark this fluid. firmly structured red. Alicante Nero blend.
red, which is firm and tensile. Sangioveto and Canaiolo.

CASTELLO DI MONSANTO Chianti Classico Riserva 2016 94 $28 CAMIGLIANO Toscana Poderuccio 2017 92 $22
Delivers black currant, black cherry, floral and juniper flavors, with A ripe style, boasting plum and blackberry flavors, with iron, leather
assertive tannins matched to bracing acidity. Sangiovese blend. and wild herb notes. Broad and powerful. Merlot blend.

CASTELLO DI VICCHIOMAGGIO Chianti Classlco 94 $28 CASTELLO DI ALBOLA Chianti Classlco 2015 92 $19
Agostina Petri Riserva 2015 Rich and lively, this exudes cherry, strawberry, floral and woodsy
Starting to settle into a groove, this red delivers sweet cherry and flavors. Firm yet nicely proportioned, with a long aftertaste.
plum fruit, mingling with leather, wild herb and spice flavors.
CASTELLO DI GABBIANO Chianti Classlco 2015 92 $14
An elegant style, offering flavors of black cherry, blackberry, iron and
CASTELLO ROMITORIO Toscana II Toro 2015 94 $25 earth. The vibrant slructure keeps this focused and drives the finish.
A polished,sophisticated version, boasting violet, black currant,
blackberry, graphite and toasty oak flavors. Petit Verdot and Syrah. CASTELLO DI MELETO Chianti Classico Meleto 2016 92 $20

SALCHETO Vino Nobile di Montepulclano 2015 94 $24 Solidly built, this features dark fruit flavors of black cherry, blackberry

Aromas of green tomato and tomato leaf segue into plum and cherry and plum. Fresh and firm. with fine depth and intensity.
flavors in this concentrated red, showing terrific intensity andbalance.
MARCHESI DE' FRESCOBALDI Chianti Ciassico 92 $25

BADIA A COLTIBUONO Chianti Classlco 2016 93 $22 Tenuta Perano 2016
A ripe style, this sports cherry, raspberry, violet and mineral flavors, A beautiful expression of ripe black cherry, black currant and violet
matched to a tensile structure,revealing fine balance and length. notes, accented by graphite, tobacco and tar hints. Shows muscle.

BARONE � Chianti Classlco 93 $25 ROCCA DI FRASSINELLO Maremma Toscana 92 $22
Rocca Gulcclarda Rlserva 2015
Balanced and eleganl, this red seamlessly combines a ray of pure Le Sughere di Frassineiio 2017
cherry with coffee, spice, wild herb and tobaccoflavors.
Tar, pine resin and eucalyptus aromas lead to massive blackberry and

black currant fruit in this complex, assertive red. Sangiovese blend.

BINDI SERGARDI Chianti Classlco 93 $28 ROCCA DI MONTEGROSSI Chianti Classico 2017 92 $23
Tenuta Mocenni Calldonla Rlserva 2015
Smooth, complex and powerful, with black cherry, plum, leather and A rich, plum- and black cherry-infused red, with a lush texture, a solid
tobacco flavors. The beefy structure reveals itself on the long finish.
base of tannins and a long, vibrant finish. Sangiovese blend.

SALCHETO Vino Nobile di Montepulclano 2016 92 $24
A nch, round red, sporting cherry, plum, earth and mineral flavors,
ISOLE & OLENA Chianti Classico 2016 93 $29 backed by a vibrant structure. Shows fine length and harmony.

Broad and complex, showing plum, black cherry, almond, leather and

earth flavors, with vibrant acidity and dusty, well-integrated tannins. VECCHIA CANTINA DI MONTEPVLCIANO Vino Nobile 92 $20
di Montepulclano lncanto 2015
LAMOLE 01 LAMOLE Chianti Classlco Blue Label 2015 93 $19 Expressive,with ripe plum, cherry, licorice and tar flavors. Features
some dense tannins, but the overall Impression Is of sweet fruit.
A dark, brooding red, this exhibits black cherry, blackberry, leather,
iron and wild herb flavors. featuring a core of pure fruit.

LE MACIE DI M. PELLEGRINI Chianti Classlco 93 $20 FATTORIA DI BASCIANO Chianti Rufina 2016 91 $15
Terra di Seta 2015
Richness and warmth envelop the plum, leather, iron,tar and wild A vibrant core of black cherry, black currant, cedar and tobacco flavors
scrub flavors in this broad red. with dense tannins on the finish. is framed by refined tannins in this red. which shows fine length.

PODERE IL PALAZZINO Toscana Rosso del Palazzino 2015 91 $14
Complex, elegant and intense on a light-footed frame, with cherry,
PETRA Toscana Zingari 2017 93 $15 plum, licorice, tobacco, iron and wild herb flavors. Sangiovese blend.

A well of dark cherry, black currant and blackberry fruit makes this red COLLEMASSARI Vermentino Montecucco Melacce 2018 90 $22
sumptuous and inviting. Merlot. Sangiovese, Petit Verdol and Syrah. A fresh, lively white, sporting apple, peach, lemon curd and saline
notes. Sleek and well-defined by the vibrant structure.
POGGIO AL TESORO Toscana Mediterra 2015 93 $27

Bright flavors of blackberry, black currant. black pepper and ink mark

this intense red, which is compact, with ripe fruit. Syrah blend. CONTE FERDINANDO GUICCIARDINI Morelllno di Scansano 90 $22
Massi di Mandorlala I Massi 2016
ROCCA DELLE MAC]E Chianti Classico 93 $27 Vibrant and elegant, showing black cherry, tar, leather and iron flavors
Famiglia Zingarelli Riserva 2016 that come together nicely with the moderately firm structure.
Sweet ripe plum and black cherry fruit counter the leather, earth and
macchia flavors in this expressive, well-built red. DOGA DELLE CLAVVLE Vermentino Toscana 2018 90 $15
A touch of elderflower adds depth to the flavors of peach, apple and
ROCCA DI FRASSINELLO Maremma Toscana Orneiio 2017 93 $28 citrus in this elegant and harmonious white.
Iron, tobacco and soy flavors swirl around black cherry and blackberry
notes in this intense red. Sangiovese blend. TOSCOLO Vernaccia di San Gimignano 2017 90 $14
Fresh and vibrant, this white offer flavors of apple, almond, peach,
SILLA D. Chianti Classico II Piaggione Riserva 2015 93 $2S wild herbs and earth, with a distinctive mineral streak.
This perfumed red shows ripe black cherry, blackberry, black cunrant,
violet, iron, loamy earth and sanguine flavors, with fine structure.

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November 1, 2019
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James Suckling

My son Jack, Senior Editor Nick Stock and I are going to remember 2019 for a long time. It was the year
that we discovered more than 50 perfect wines among the 25,000 we rated. In fact, we can’t remember a
year quite like it; it was truly phenomenal for great wines. It seems that just about every major wine region
released great wines onto the market, the majority being from the 2015 and 2016 vintages. These duo
vintages will long be remembered much like 1989 and 1990 for Bordeaux. However, 2017 and 2018 should
not be forgotten — both produced some exceptional wines, particularly whites.

Many regions shone in quality in our tastings this year. Most notable were Argentina, Bordeaux, Napa
Valley, Tuscany, Piedmont, Rioja, Port, Champagne and Chile. That’s why many wines from these regions
are included in our list of the Top 100 Wines of 2019. We have 41 100-point wines in the list and another
35 with 99 points. The rest of the wines scored 98 points. All the wines were produced in quantities of 300
cases or more.

While the emphasis is on quality, special preference was given to more affordably priced wines. For
example, the Top 10 on the list are all priced at less than $80 a bottle. Most of the 100 cost less than $150
a bottle, although a few crept in at the bottom of the list that can cost up to $900 a bottle. It’s a shame that
so many of the best quality wines in the world are incredibly expensive now, but this list includes lots of
exceptions to the rule, mainly from Argentina, Australia, and Chile.

Indeed, our list includes what may be one of the greatest wine values on earth, the 98-point El Enemigo
Chardonnay Mendoza 2017. It retails for around $25 a bottle! And three of the wines in the Top 10 will only
set you back $45-50 a bottle: Muga Rioja Prado Enea Gran Reserva 2011, Marchesi Antinori Umbria
Cervaro Della Sala 2017 and Schäfer-Fröhlich Riesling Nahe Felseneck GG 2018.

Quality-price ratio was a key consideration in selecting our Wine of the Year, and this is why we decided
on Brunello di Montalcino, the great wine-producing region of Italy’s Tuscany. We tasted close to 200 2015
Brunellos in September and dozens scored 95 points or more. We gave 11 perfect 100-point ratings. The
wines will be available in the market in January 2020. Most of the best wines will retail between $50 and

$120 a bottle.

Selecting only one from so many stunning 2015 Brunellos was a tough ask, but in the end we named the
Siro Pacenti Brunello di Montalcino Vecchie Vigne 2015 our Wine of the Year 2019. It is a perfect example
of what makes 2015 Brunello so compelling to buy and drink. The Siro Pacenti really has a “wow” factor to
it, and there’s an energy and excitement to tasting it.

Honestly, it’s a wine that’s just too fantastic not to drink now. We tasted it at least five times over the summer
and we liked it more and more. Like all the best 2015 Brunellos, the Pacenti Brunello 2015 shows super
intensity of cool and dark fruits as well as stones and flowers and opens to a full and plush body of expansive
yet utterly refined tannins that coat your palate in a caressing way. It shows glorious transparency and
communication. It’s one of the best young Brunellos I have tasted in my four-decade career and I have
been tasting Brunellos professionally since 1983.

Owner Giancarlo Pacenti says his 2015 Brunello is “the wine of his career.” And we have to agree. Check
out a short video on what he says about the vintage. There’s also a fun video of the contenders for the
Wine of the Year 2019 we posted before publishing this story.

In total, we included a dozen 2015 Brunellos in our list of the Top 100 Wines of 2019 because of the
unprecedented high quality of the wines. Eleven in the list received ratings of 100 points. Check out our
report on 2015 Brunellos from September.

The region with the most representation in the list, however, was Bordeaux, with 15 wines included. The
high number of chateaux in our list reflects the outstanding quality of the 2016 vintage which followed the
superb 2015 vintage — our wine of the year in 2018 was the 2015 Château Canon.

This year, we rated eight wines 100 points in the 2016 Bordeaux tasting report, published earlier this year.
As I wrote in that article, the wines have a classicism that reminds me of the great wines of the 1980s, but
they have much more precision and clarity due to advances in viticulture and winemaking since then.
Moreover, they seem much less manipulated than some Bordeaux from the first decade of this century,
when some producers were making more market-driven wines.

The best value out of our top-rated 2016 Bordeaux made it into the top 10 of 2019: Château Larcis-Ducasse.
We placed it at No. 7. The St.-Emilion wine sells for less than $100 a bottle and shows beautiful balance
and finesse with a complexity in the nose and palate as well as subtle structure. It is an archetypal 2016
Bordeaux. We rated it 100 points.

The top 10 wines in our list show the diversity of greatness in the wine world today, with entries from Italy,
Spain, Germany, France, New Zealand, Chile and Argentina. The top 20 cover much of the same as well
as the United States and Australia.

This year, we traveled tens of thousands of miles (Nick travelled the most as he lives in Melbourne) and
spent months in tastings, wineries and vineyards. It was tiring but it was great as well. It was really special
for me to share some great tastings and visits with my son Jack, who is an accomplished and trusted taster
in his own right. We love our jobs and we love great wine. We continue to look for wines that excite us and
rate them accordingly. They are wines that have wonderful complexity and personality as well as drinkability
and class.

Do we need to taste 25,000 wines in a year? No. But we end up doing so as we keep on traveling and
tasting. The exploration never stops, even for a wine writer with 40 years of experience. There is just so
much outstanding wine in the world right now. It is a Golden Age for winemaking. We pray it continues
despite the current adversities in the world, in particular climate change — a topic we continue to try and
cover in detail. However, 2019 was indeed a great year for great wines.

I hope you enjoy our list of the Top 100 Wines of 2019. I hope it inspires you to find a few of the wines and
try them. I can’t wait to drink a few of them again!

November, 2019
Circulation: 400,000

Date: Friday, November 01, 2019
Location: NORWALK, CT
Circulation (OMA): 66,466 (N/A)
Type (Frequency): Magazine (6Y)


0 The Spoken Barrel 2016 0 The Glenlivet 14 Year 0 The first Kentucky straight
Red Blend is 41% meritage, Old marks the first time the
28% malbec, 20% cabernet company has introduced a rye whiskey in this much­
sauvignon, 20% merlot and sought-after series, Heaven
11% petit verdot, the 2016 Red single malt whisky finished in Hill 2019 Parker's Heritage
Blend cabernet sauvignon
ex-Cognac casks to the U.S. Bottling is 105 proof, non-chill
includes 12% syrah and 3% market. Citrus and floral notes
merlot. These Columbia Valley complemented by ex-Cognac filtered. Instead of aging
casks, which include moist in Level 3 charred barrels,
wines aged in small French, this whiskey aged in level 5
American and European oak raisins, chocolate and licorice,
barrels, plus stainless steel. the company says. The charred barrels for eight years
The suggested retail price is suggested retail price is $55
$19.99 per 750-ml. bottle. per 750-ml. bottle. and nine months. The suggest­
ed retail price is $149.99 per
750-ml. bottle.


0 � a producer from the Chianti Classico

region, has announced the Raritas Collection of
Sangiovese Crus: 2015 Ricasoli Colledila Chianti
Classico Gram Selezione DOCG; 2015 Ricasoli

Roncicone Chianti Classico Gram Selezione DOCG;

and 2015 Ricasoli CeniPrimo Chianti Classico
Gram Selezione DOCG. The suggested retail price is

$70-$85 per 750-ml. bottle.

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November 2, 2019
Circulation: 4,110

Chianti Classico Reaches New Heights: Reflections on the 2019

Susannah Gold

Tuscany is my happy place. I am not alone in this I know well from the three years I lived in Florence and
the throngs of people outside of my door everyday in the Oltr’arno. Sometimes, there were so many people,
it was literally hard to get out of the front door. I mention this because I think people and here I include
myself, get over familiar with Tuscany and Tuscany wines, especially Chianti. We know what familiarity
breeds and in my case, it had led me to search out other wines and not follow Chianti’s development through
the years as closely as I might have and for this, I now know I was sorely missing out.

These photos come from the Tuscan Anteprime this past February. It is a marvelous week in which you
taste wines from all over Tuscany in situ. Two of the days are dedicated to tasting Chianti Classico in the
Leopoldo Station in Florence. This gorgeous old station is filled with long tables and I believe 600 examples
of Chianti Classico. I like these pictures because they give you a sense of the room and the vast number
of Chianti Classico producers. The bottles look like little soldiers marching I always think.

The changing photos of the symbol of Chianti Gallo are just the right metaphor for what I noticed in the
glass this year. This was their picture for 2019. Here’s the one from 2018.

I was lucky enough to attend both of these marvelous events and to see the evolution not only in the wines
themselves but also in my own interest and development. In the past, as I mentioned, I might reach for a
different more obscure Tuscan wine whereas the Chianti Classico from 2019 stole the show at the
Anteprime. Everyone during the event tasted as many wines as they felt they needed to and in the order
that they wanted to pursue. I tasted with a group of Italian writers who work for one of the Italian guides,
Vini Buon d’Italia, if memory serves and tried to stay up to their rhythm. I can say that of the 200 Chianti
Classico that I tasted that day, almost every bottle was an exciting explosion of Tuscany for all of my senses.
Dark cherry, rose, nuts, bramble, plums , earthiness, sometimes more spice sometimes a touch of oak but
always a great structure with acidity, often minerality and enough tannin to carry it through to the finish line.

Just like this year’s design, the wines were elegant and more feminine in a way that I hadn’t remembered.
Smooth and silky tannins on some of the wines and more rustic wines on the others but they all reminded
me of what a noble city Florence and it’s surrounding areas can be.

The wine writers I was tasting with also suggested I take another look at the Gran Selezione category,
telling me not to dismiss it as a marketing technique but to see it as more of a single vineyard or cru. A
number of writers in this group are posting about this category. I recommend reading those entries and
exploring the classification.

Giovanni Manetti Chairman of the Consorzio Vino Chianti Classico

At the Anteprime we tasted many different vintages, riservas, gran selezione and the like. The more specific
tasting and notes will be for a different day. Today’s post is more of a commentary on how all of the
producers throughout these past years have upped their game and how Chianti Classico really is the noble
wine from this part of Tuscany that must be on everyone’s table. It will be great with Thanksgiving foods
too. I am going to get a bottle for my table. I am so thankful to have tried these wines in that setting and so
many of them at once to know that I can’t go wrong when choosing one of these wines.

Many of the writers today are mentioning wines from Ricasoli. I sat next to the Baron at a dinner at Gurdulù,
a trendy Florentine restaurant, the evening of the Anteprime. Ever a gentleman, he jokingly corrected me
when I said his ancestors were from 1700, saying I had taken 1000 years off his family history. I wanted to
crawl under the table at my silly mistake but again, the Baron was a gentleman and laughed it off. The
wines from that estate, which I haven’t visited but do know, are an exquisite example of what Chianti can
be. I first met the Baron at a lunch in 2014. Here is a post I wrote about the wines and the estate back then.
Rereading it, I see I did know the family dated back to the 7th century. It has been one of my most read
posts throughout the years which is interesting.

Here are some facts about the area from the Chianti Classico Passport: (Press Kit Information from
Date of Birth: 1716 the borders delimited by Cosimo III, Grand Duchy of Tuscany

Place of Birth: The territory lying between the provinces of Florence and Siena that covers all of the
municipalities of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti, Radda in Chianti and part of the
municipalities of Barberino Val d’Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano in Val di Pesa
and Tavarnelle Val di Pesa.

Total vineyard area: 10,000 ha/ 25,000 acres

Grapes permitted: Sangiovese min 80% -100%, other red grapes 0-20%

Average annual bottle output (over the past 10 years): 35-38 million bottles a year

Consorzio Members: 523

Chianti Classico was exported to 130 countries in 2017, 33% of the exported bottles come to the US.

November 7, 2019
Circulation: 2,100,000

Sip Trip #1: Chianti Classico – Roosters, Cows, and Wine

If there’s one Italian wine you know, it’s probably Chianti Classico. Thanks to pop culture and the
pervasiveness of Italian America red sauce joints, Chianti’s fame has spread across the United States. But
Chianti is much more than a wine in a wicker basket consumed as an afterthought while gorging on pasta
and chicken parm: it’s one of the great wines of the world, from one of Italy’s most important cultural regions.

On this episode of Sip Trip, Sommelier Jeff Porter and friends will explore the world of Chianti Classico in
order to understand what makes this wine so special. They’ll travel to the cities of Florence and Siena to
learn the legend of the black rooster – a symbol that is found on every bottle of Chianti – and they’ll have
one of the best steaks of their life with the famed butcher Dario Cecchini.

Through their journey, Jeff and friends will see that part of the secret to Chianti’s success is its connection
to the past while continuing to innovate for the future. In 1716, Chianti was designated a formal wine region
– the first in the world to gain this designation. One hundred years later, based on years of research, Baron
Ricasoli created the region’s famed recipe, identifying the perfect combination of grapes to make high
quality Chianti Classico wine. Jeff sits down with Francesco Ricasoli, current owner of the famed winery, to
see the recipe firsthand and understand the impact that it had on the region. If it wasn’t for this commitment
to quality, many American’s may have never discovered this delicious wine.

To drink Chianti Classico is to consume more than just fermented grape juice. It’s a reflection of the land,
the people, the cities – Florence and Siena – that make it special, and, of course, the cuisine. So join us as
we uncover all that Chianti has to offer on this episode of Sip Trip.

November 7, 2019
Circulation: 2,100,000

Sip Trip #1: Chianti Classico – Roosters, Cows, and Wine

If there’s one Italian wine you know, it’s probably Chianti Classico. Thanks to pop culture and the
pervasiveness of Italian America red sauce joints, Chianti’s fame has spread across the United States. But
Chianti is much more than a wine in a wicker basket consumed as an afterthought while gorging on pasta
and chicken parm: it’s one of the great wines of the world, from one of Italy’s most important cultural regions.

On this episode of Sip Trip, Sommelier Jeff Porter and friends will explore the world of Chianti Classico in
order to understand what makes this wine so special. They’ll travel to the cities of Florence and Siena to
learn the legend of the black rooster – a symbol that is found on every bottle of Chianti – and they’ll have
one of the best steaks of their life with the famed butcher Dario Cecchini.

Through their journey, Jeff and friends will see that part of the secret to Chianti’s success is its connection
to the past while continuing to innovate for the future. In 1716, Chianti was designated a formal wine region
– the first in the world to gain this designation. One hundred years later, based on years of research, Baron
Ricasoli created the region’s famed recipe, identifying the perfect combination of grapes to make high
quality Chianti Classico wine. Jeff sits down with Francesco Ricasoli, current owner of the famed winery, to
see the recipe firsthand and understand the impact that it had on the region. If it wasn’t for this commitment
to quality, many American’s may have never discovered this delicious wine.

To drink Chianti Classico is to consume more than just fermented grape juice. It’s a reflection of the land,
the people, the cities – Florence and Siena – that make it special, and, of course, the cuisine. So join us as
we uncover all that Chianti has to offer on this episode of Sip Trip.

November 12, 2019
Circulation: 5,000


Wine of the Month

North of Siena, the Ricasoli estate extends over 3,000 acres, of which 580 acres are planted to
predominantly Sangiovese. Brolio Castle is an idyllic destination for wine and hospitality, offering a
museum, wine shop, Osteria del Castello restaurant, and a cozy Tuscan guesthouse. Ricasoli produces a
range of wines, including Chianti Classico, Chianti Classico Riserva, and Toscana IGT, in addition to single
vineyard terroir wines and olive oils

THE GAZETTE November 12, 2019
Circulation: 7,352
Page 1 of 2
Italy's first addition to fine wine quality pyramid

GARY TWINING Francesco Rjcaso)j. current owner
and president of the company, has
T uscany is a central Italian passionately performed ongoing,
region of abundance, from long-term studies of soil types and
its olive tree groves to the the clonal selections of their San­
perfectly trimmed vineyards of San­ giovese.
giovese on its rolling hills.
Based on this research Ricasoli
The birthplace of the Renaissance, mapped and replanted his vineyards
it is also a cultural and culinary oasis to maximize quality.
for those who love wine and food.
Here are three of Ricasoli's new­
Tuscany's Chianti wine region was ly-released Gran Selezione bottlings
recognized in the 13th century and from selected, hand-picked clusters:
delimited in 1716.
Colledila 2015 ($70)
The Chianti Consortium was
founded in 1924 to protect these 17-year-old vines grown on poor,
products from fraud, using the Black rocky, sedimentary soils with high
Rooster as their trademark. lime content in a vineyard just under
three acres in size. Ruby red hue
The name "Classico" was given with a complex nose of bright red
and logo retained in 1932 to wines cherry, plum, spice and minerals.
from the original district (Chianti Rich and complex with elegance and
has seven other districts). length, firm structure and acidity. A
pretty wine with a lot of breeding.
The Classico region's production
requirements are generally more Roncicone 2015 ($85)
stringent than any other districts.
From 19 to 21-year-old vines on
In 2013, the Gran Selezione desig­ marine sediments, sand, rocks and
nation was first offered for Chianti clay. Similar color to the Colledila
Classico's highest quality wines. with overt, darker fruit of black
cherry, violet, spice and integrated
It is granted to a Chianti Classico
made exclusively from a winery's oak. Fuller-bodied yet more struc­
own grapes (estate bottled), after tured than the Colledila with a
backbone of acidity and tannin and
meeting tasting and laboratory tests showing slightly more persistent
and minimum aging requirements of flavors.
thirty months, three in bottle (with
some minor variations - regional Ceniprimo 2015 ($85)
Chianti is required to age four
months, Classico for twelve months, Twenty-one-year-old vines on a
three in bottle and Riserva (Reserve) two-and-a-half-acre on ancient riv­
wines for twenty-four months, three erbed deposits. The most generous
in bottle). texture of the three at opening, this
wine is slightly deeper in color with
Barone Ricasoli Winery of Chi­ elegant hints of darker balsamic
anti Classico is the oldest winery in aromatics and savory nuances that
Italy and possibly the second oldest follow to the long, opulent finish,
continuously running winery in finally showing firm acidity and tan­
the world. In 1872 Baron Bettino nic structure.
Ricasoli formulated the original Chi­
anti Classico grape blend. All three of these wines deserve
to be given time in the cellar to
© 201 9 GAZETTE evolve to their potential, if you have
All Rights Reserved. the patience (in my experience,
Ricasoli wines age very well). They
are superb examples of some of the

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