Packaging | Bottle (75cl) |
---|---|
Style | Wines |
Colour | Red |
Vintage | 2019 |
Country | Italy |
Type of Appellation | DOC |
Region | Tuscan Wines |
Appellation | Chianti |
Estate | Barone Ricasoli |
Current phase |
Peak
|
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Youth
2019 - 2020
|
Maturity
2021 - 2024
|
Peak
2025 - 2028
|
Decline
2029 - 2035+
|
Barone Ricasoli’s 2019 Chianti DOC represents a classic and faithful rendition of this historic Tuscan wine. Produced primarily from Sangiovese grapes, which define the appellation, this wine likely features small proportions of authorised local varieties such as Canaiolo or Colorino, though Sangiovese is front and centre. This particular vintage is notable for its expressive fruit purity, typical bright ruby hue, and moderate tannins. Vinification generally involves a gentle maceration to preserve primary aromas, with ageing in a combination of stainless steel and, in some cases, large older barrels to maintain freshness and vivacity rather than imparting dominant oak notes.
The Chianti DOC area lies in the heart of Tuscany, a region steeped in history and winemaking tradition. The rolling hills of Tuscany are marked by a patchwork of vineyards and olive groves, with the region’s climate offering warm days and cooler nights, ideal for gradual ripening of the Sangiovese grape. The soils are primarily a mix of clay, limestone, and galestro (a crumbly marl), providing the structure and minerality that form the backbone of classic Chianti reds. Tuscany’s winegrowing heritage dates back to Etruscan times, but it was during the Middle Ages—especially under noble families such as the Ricasoli—that Chianti’s fame was cemented worldwide.
The 2019 Barone Ricasoli Chianti, with its lively acidity and red cherry notes, is ideal for pairing with a variety of dishes. Its freshness works beautifully alongside tomato-based pasta dishes like pappardelle al ragù, grilled or roasted lamb, and Florentine steak (bistecca alla fiorentina). For a regional touch, consider serving it with pecorino Toscano cheese or wild boar stew (cinghiale in umido). The wine’s structure and acidity also balance well with charcuterie and roasted vegetables.
To make the most of its flavours and supple texture, serve this Chianti at 16-18°C. Decanting for half an hour is beneficial to soften the tannins and reveal the full aromatic profile. This bottle offers not just a taste, but an authentic glimpse into Tuscany's storied winemaking culture.
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