Wine Casalferro Toscana IGT, 2006
Wine of deep ruby color.
The taste of wine is full bodied and structured, round, soft and velvety tannins. Very long and warm aftertaste.
Intense aroma of wine, and very full. It consists of floral hues with hints of rose geranium, fruit - with a strong aroma of black cherry, nut, spice, moving from pepper to cinnamon, and sweet - chocolate and vanilla.
The wine goes well with hot meat dishes, meats, meat, grilled, pates, mature cheeses.
"Casalferro" - wine with a modern approach, confirming that Barone Ricasoli - a true innovator in viticulture and winemaking. This is a perfectly balanced wine with great force raises particular Sangiovese in combination with Merlot and gives them a long life. Vineyard, where grown Sangiovese and Merlot for Kazalferro, situated at an altitude of 350 to 400 meters above sea level, mainly in the south-western exposure, soil - with a predominance of calcareous sandstone Alberese.
Winter and early spring of 2006 were cold, April and May - a rather rainy, with an average temperature of 11-12 C. The growth phase of grapes and budding began in late April, the regular flowering - in May. The summer months were mild (20-24 C), with occasional rain. Around August 20 at all "cleared up" and warm sunny days lasted until October, allowing the grapes to reach perfect maturity. The harvest began in early September. First collected Merlot, and on the 20th of September - and Sangiovese. Fermentation takes place at a temperature of 28-31 C. The period of maceration of Sangiovese lasted 18 days for Merlot - 16. Casalferro was aged 18 months in French oak barrels. Despite the fact that this wine is at once distinguished by excellent character, over the years, it can get even greater development and maximum expression of taste.
Ricasoli family has ancient roots and is the fourth oldest in the world of family businesses. It is also the oldest company in Italy, the family owns the castle Ricasoli Castello di Brolio with 1141. Ricasoli were among the first who devoted himself to the development of agriculture and viticulture. It is known that since the late 1600's, the family made the first export in Amsterdam and England. And since the beginning of 1900 wine Broglio known and exported all over the world: from China to Saudi Arabia, South Africa and Costa Rica. One of his ancestors, Baron Bettino Ricasoli (1809-1880), nicknamed the "Iron Baron", more than 30 years conducted research and experiments with the aim of producing high quality wines of Chianti, able to compete on an international level with the great French wines. Baron has fulfilled this mission to unlock the potential of the terroir Broglio, combining processes, applied science with the principles of winemaking. In 1867, wine Ricasoli won the first gold medal at the International Exhibition in Paris. Activities Baron gave not just a boost to the development of winemaking in Chianti. In accordance with the modern principles of the organization of economic and agriculture, Bettino Ricasoli contributed to the development of roads and railways in the region and many other progressive movements. "Currently, our research nearly a thousand years," - says the great-grandson Bettino Ricasoli - Francesco, managing since 1993 the company, which owns 240 hectares of vineyards and 26 hectares of olive groves in the beautiful and rich diversity of soils and climate of the Chianti region. He continues the noble cause of ancestors, maintaining the quality and character of the great wines of Broglio, conducting tests, assessing the unique features of the area and its history, winning the highest awards world-class and giving new value culture and art of wine drinking.