The Ricasoli family has Longobard origins and records exist as far back as the 7th century.
They appeared among the feudal noble dignitaries in the Empire of Charlemagne. From the thirteenth century onwards the branches of the family multiplied and then reunited once more at the turn of the nineteenth century. Lining up with their armies to defend Florence since the thirteenth century, generations of noble Ricasolis have charted the course of history on the backdrop of Brolio Castle, from eternal battles against Siena until the unity of Italy. It was Bettino Ricasoli, the “Iron Baron", who became Prime Minister of Italy after Cavour.
Baron Bettino Ricasoli was a far-sighted wine entrepreneur as well as a leading protagonist in the Italian Risorgimento and the promoter of Chianti. After years of research and experimentation, he wrote down his formula in a letter in 1872.
The development of viticulture in Brolio by the Ricasoli family has very old and well-documented roots; the business is one of the four oldest in the world and the oldest in Italy, as mentioned by the leading American magazine, Family Business, which deals with the world classification of family businesses. In 1141 Brolio Castle passed into the hands of the Ricasoli family. The family tree, reproduced in a print from 1584, is also one of the first images we have of Chianti.
Since 1993, Francesco Ricasoli, 32nd Baron of Brolio, has been putting together testimonies from previous generations and has been at the helm of the family winery pursuing the goal of renewing the quality and personality of great Brolio wines, which interpret the unique characteristics of the land and its history.
The vineyards which produce the grapes for the Brolio label are planted in five geological areas at an elevation between 290 meters to 500 meters (853 to 1, 640 feet high) and with different exposures. Vineyard soils vary greatly but all are strewn with stony fragments adding mineral richness. This exalts the structure of the Chianti Classico vintage.
Vinified in stainless steel at controlled temperature of 24°C-27°C with 12/16 days of skins contact. Aged for 9 months in barriques and tonneaux. A further 3-6 months of bottle ageing follows.
Intense ruby red colour. Scents of small red fruit, strawberries, iris, vanilla and liquorice. The mouth shows a complex, but velvety fragrance and a long mineral aftertaste, typical of the territory.