Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishmedium
Oaklarge or old casks

Drinking window

Latest scored vintage 2013: best 2016 to 2025.
vintage3 yrs12 yrs14 yrs

Critic scores

CriticVintageScore
Wine Advocate reviewed 2016201392/100
James Suckling reviewed 2016201392/100

Scores as published by each critic for the vintage shown.

In the glass

Medium-bodiedMedium tanninHigh acidityDryMedium finish

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.

How to serve Brolio Bettino Chianti Classico

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1872: Bettino Ricasoli writes down the modern Chianti formula
  2. 2013: First 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

abrusco dry high acid medium body medium tannin medium term mood rustic mood savoury occasion dinner party occasion weeknight old world pairs with game pairs with pasta red sauce pairs with poultry pairs with red meat price trade up sangiovese still red value pick

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