Sangiovese Italy Tuscany Chianti Red Wine
Tastes like: Cranberry, dried herbs, sweet balsamic
Pairs with: Antipasti, pork meatballs in marinara sauce
Good for: Italian-inspired entertaining
Drink this: Now through 2014
6 x 2010 Ricasoli 1141 Chianti
It's kind of a big deal to be one of the oldest wineries in the world – a distinction that Barone Ricasoli holds. The family has produced wine in Tuscany since the Brolio Castle passed into the family in 1141. Although the winery's winemaking methods have been modernized and quality has improved dramatically since then, Ricasoli wines carry a tradition and history that only a handful of others can match. In fact, the family's current flagship wine, Brolio, has been exported to England and the Netherlands since the 16th century!
More recently – relatively speaking, at least – the Ricasoli family shaped Chianti as we know it. In the 1870s, after 30 years of experimentation, Baron Bettino Ricasoli was credited with establishing the traditional blend of grapes for the entire Chianti region. So rest assured, this offer is the genuine article, crafted by the family that invented the style about 150 years ago. Take one sip, and you'll understand the reason for the centuries of excitement over this family's Chianti.
This bright and cheerful Chianti offers up plenty of dried cherry and herbs on the nose, followed by a juicy burst of cranberry and an engaging savory finish of more dried herbs and sweet balsamic. It is ready to drink now or in the next two years, particularly with an Italian-inspired meal. Serve this Ricasoli as the perfect complement to antipasti, pork meatballs in marinara sauce, or bistecca Fiorentina.
"Ricasoli literally wrote the book on how to make Chianti Classico."
—James Suckling (Jan. 2009)
"Ricasoli, one of the oldest and most powerful noble families of Toscana in central Italy, important landholders between Florence and Siena for over a thousand years. ... Bettino Ricasoli (1809-80), a dominant figure in the political life of his time and the second prime minister of the newly united Italy in 1861, a dedicated agricultural experimenter and reformer, played a fundamental role in the revitalization of the viticulture of his time and invented what came to be the standard varietal formula for the production of Chianti."
—Richard Mayson and Victor de la Serna, The Oxford Companion to Wine
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