In the glass
Aroma: sour cherry, violet, dried herbs, leather
Palate: red cherry, rosemary, tobacco, iron
A traditionalist Chianti Classico honouring the 1872 Ricasoli formula: Sangiovese plus the rare Abrusco (Colorino-family) for colour and herbal lift, aged in large casks rather than barrique.
What it pairs with
-
Ribollita
Find ribollita on TableJourney →
The kale-bread soup welcomes Sangiovese's herbal-and-iron register at weeknight volume. -
Pappardelle al cinghiale
Wild boar ragu meets the wine's leather and rosemary core. -
Roast chicken with lemon and herbs
Crisp roast skin and herb butter mirror the wine's freshness and dried-herb lift.
History
Brolio Bettino honours Bettino Ricasoli, who codified the Chianti formula at Brolio in 1872. The cuvee was first bottled in 2013 to revive the original recipe: Sangiovese plus a small Abrusco share, aged in big casks rather than barrique. Both James Suckling and Robert Parker's Wine Advocate scored the 2013 vintage 92 in 2016.
- 1872 — Bettino Ricasoli writes down the modern Chianti formula
- 2013 — First Brolio Bettino vintage
Facts
- Producer
- Barone Ricasoli Castello di Brolio
- Grapes
- Sangiovese (90%), Abrusco (10%)
- Classification
- Chianti Classico DOCG
- Oak
- 18 months in large casks then at least three months in bottle
- ABV
- 13.5%
- Price
- EUR 25 to 40 at retail
- Drinking window
- 3 to 12 from vintage
- First vintage
- 2013
Scores
- Wine Advocate 92 (2013 vintage, reviewed 2016)
- James Suckling 92 (2013 vintage, reviewed 2016)