- 100% Sangiovese from the organically-farmed San Marcellino vineyard
- Harvested in September, cold macerated, and fermented in stainless steel
- Rests on its lees for 3-4 moths in temperature-controlled steel tanks
- 1500 cases produced
The Ricasoli name is inextricably linked not only to the history of Chianti, but also to the history of Tuscany. Geremia, the founder of the Ricasoli-Firidolfi family, established a castle (or Rocca) at Montegrossi in the 7th century AD. In 1141, Castello di Brolio passed into the family holdings and the Ricasolis entered into the wine business. It was here that the so-called “Iron Baron” Bettino Ricasoli created the “recipe” for Chianti in 1872. Fast forward to today, and his relative, Marco Ricasoli-Firidolfi, is once again making history in the family’s ancestral lands.
