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Profile
Structure
Drinking window
Latest scored vintage 2013: best 2016 to 2025.
vintage3 yrs12 yrs14 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Advocate reviewed 2016 | 2013 | 92/100 |
| James Suckling reviewed 2016 | 2013 | 92/100 |
Scores as published by each critic for the vintage shown.
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 The kale-bread soup welcomes Sangiovese's herbal-and-iron register at weeknight volume.More wines for vegetables and salads →Find ribollita on TableJourney →
- Pappardelle al cinghiale Wild boar ragu meets the wine's leather and rosemary core.More wines for wild boar →
- Roast chicken with lemon and herbs Crisp roast skin and herb butter mirror the wine's freshness and dried-herb lift.More wines for chicken and white meat →
With cheese
Pecorino Toscano
Our pick Aged Pecorino Toscano is firm and fragrant, with a sweet rather than salty taste. Chianti's high acidity and cherry fruit cut through the paste, and the cheese's mildness leaves the wine's grip intact.
Marzolino del Chianti
Our pick Marzolino is fragrant and savoury, getting slightly peppery with age. Chianti Classico's acidity handles the savoury paste, and the sheep's-milk fat softens the tannin.
How to serve Brolio Bettino Chianti Classico
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Ribollita, Pappardelle al cinghiale, Roast chicken with lemon and herbs. Match the wine's structure to the dish's fat and salt.
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.
- 1872Bettino Ricasoli writes down the modern Chianti formula
- 2013First Brolio Bettino vintage
Facts
- Producer
- Barone Ricasoli Castello di Brolio · visiting guide
- 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
Frequently asked about Brolio Bettino Chianti Classico
What does Brolio Bettino Chianti Classico taste like?
On the nose, sour cherry, violet, dried herbs, leather. On the palate, red cherry, rosemary, tobacco, iron. Structurally medium-bodied, medium tannins, high acidity with a medium finish. 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.
When should I drink Brolio Bettino Chianti Classico?
Drink 3 to 12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Brolio Bettino Chianti Classico?
Ribollita is the canonical pairing. Other strong matches include Pappardelle al cinghiale and Roast chicken with lemon and herbs. The kale-bread soup welcomes Sangiovese's herbal-and-iron register at weeknight volume.
What grapes are in Brolio Bettino Chianti Classico?
The blend is Sangiovese (90%), Abrusco (10%). The wine is classified as Chianti Classico DOCG.
Tags
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