Bettino Rlcasoli is the inventor of oenological formula of the present-day Chianti: “Wine draws most of its aroma and some strong sensations from Sangtoveto. It takes a certain mildness from Canaiolo which softens the sharpness of the former without reducing the aroma with which it is endowed. Malvasia which should be added in minor proportions to vintage wines, tends to dilute the product of the first two grapes, reducing the flavor”.
He is always present, everywhere, the ‘Iron Baron’, the great statesman of a new Italy. He earned this awe-inspiring nick-name because of his decisive, inflexible character which helped him to have a great political career and to produce his new wine in Brolio, the new wine of the Chianti. The baron was
a determined man, obstinate and enthusiastic, a winner. At the age of twenty, he administered the wine firm and decided to improve the ancient wine, already deeply appreciated, but with an outdated organization. As he was not lacking in self-confidence, he tried out different solutions, blending Cabernet, Pinot, Grenache and Carignano grapes having a rich, full-bodied flavor, which do best in more fertile soil than the dry gravel of this part of the Chianti. He performed these experiments over a long period and the result was that the autochthonous clones of Sangiovese seemed to have a stronger character, more pride and personality. As a proof of this, he wrote to his friend Paolo Studiati: “…until that day, I had not succeeded in obtaining from
the soil of Brolio a wine that could be compared to Sangioveto for aroma, grace and smoothness by adding Pinot, Cabernet, Grenache, Carignan and Alicanter.”
But the Sangiovese needed a bit of warmth to express its talents completely. So the baron thought that another, less structured and less noble grape than the first, one more inclined to adjust easily to tastes, could soften the sturdy Sangiovese. He therefore decided that a small percentage of Canaiolo could instill more softness into the Chianti and that the use of a very small quantity of Malvasia could also be added, even if he was of the opinion that this grape could have been excluded altogether, thus foreseeing one century earlier, the trends of viticulturists today.
The Brolio wine, produced by the Barons Ricasoli Firidolfi as far back as the Middle Ages, thanks to the ‘Iron Baron’, began to write the modern history of the Chianti Classico, becoming one of the most prestigious wines of the territory. In the last decades, the leadership of this estate was in the hands of another Bettino, the great grandson of the illustrious forefather. For some time now, this leadership has been handed on to Bettino’s son Francesco, the 32nd baron of Brolio. Thanks to his determined and courageous decisions, he has managed to recover the prestige of this wine following a period of a difficult reorganization of the firm.
Hence, Chianti Classico above all, but not only. In Brolio, as in many other estates of the Chianti, there is a trend to diversify the production. Indeed, besides the almost incomparable Chianti Classico Castello di Brolio, by now almost a pure Sangiovese, Casalferro, a brand defined as a ‘Laboratory-wine’ has met with great favor, just because it is trying to enhance the properties of Sangiovese combined with the grapes of a similar category such as Cabernet Sauvignon and Merlot.” These grapes are added in different quantities at each harvest, according to the chemical results obtained.
“The property of Brolio belongs to the Communes of Gaiole in Chianti and, to a lesser degree, to Castelnuovo Berardenga and covers an area of more than 1200 hectares, mainly with oak and chestnut forests, whereas firs and larches prevail on the hills. 26 hectares are cultivated with olive groves and 227 with vineyards, with considerable variations in the height and typology of the territory”.

–

See also:

The Castle Of Gabbiano in Chianti, Antinori: Wine Makers for 800 Years, The Antinori Family Wine Producers, Mazzei of Fonterutoli Chianti Makers, Volpaia: a Wine, a Hamlet, Colle Bereto in Florence, The Small Vineyard of Colle Bereto, The Great Montevertine: a Small Winegrower, Albola by Zonin, Colombaio di Cencio Tech Wine, Ricasoli of Cacchiano, San Felice Chianti Hamlet

or go back to Chianti Wine Producing Estates