Ricasoli Raritas Gift BoxRicasoli
Treat yourself to a GIFT you’ll treasure – a once in a lifetime experience. THREE extraordinary wines in a beautiful, hand crafted gift box, each one numbered and signed. Only 1411 boxes have been made – the year the Ricasoli name came into being.
Roncicone 100% Sangiovese – 97 pts – James Suckling
Ceniprimo 100% Sangivese – 98 pts – James Suckling
Colledila 100% Sangiovese – 97 pts – James Suckling
WE ONLY HAVE A VERY LIMITED ALLOCATION.
|TYPE OF WINE|
From a brand that for almost nine hundred years has made the history of wine, and from the distinctive expressions of Brolio’s soils, Sangiovese gives life to three unique wines: Colledilà, Roncicone and CeniPrimo.
to celebrate the first vintage of our CRU WINES
Colledila stands out for its complex structure and its grand, modern elegance. A pure Sangiovese capable of celebrating all the magnificent qualities of this vine, further enhanced by the small size of the vineyard of the same name that lies on a clayey calcareous soil, very stony, rich in calcium carbonate and poor in organic substance. The geological formation on which Colledilà is located is that of Monte Morello, also known as Alberese. The 7 hectare vineyard is located 390 meters above sea level and has a south-east exposure. The grapes are hand-picked and selected: only the perfect bunches become Colledilà.
Ruby red color. Complex wine: intense aromas of ripe red fruit, plum and small floral notes on the nose. On the palate the entrance is soft and voluminous. The sweet tannin, the excellent structure and the balanced acidity give this wine a high persistence, both on the palate and on the nose. It is the wine that expresses one of the typical characteristics of the Brolio terroirs.
Hand picking and selection of the best grapes from the vineyard. Transport to the wine cellar with 200 kg bins. The grapes are de-stemmed and transferred by gravity into 100 hl truncated cone stainless steel tanks and then inoculated with selected yeasts. Fermentation temperature 24-27 ° C with daily punching down. Duration of fermentation and maceration on the skins of about 14-16 days.
18 months in 500 lt tonneau of which 30% new and 70% second passage.