Barone Ricasoli Campo Ceni Toscana IGT 2009

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Barone Ricasoli:
For ten consecutive centuries, the property and the superior management of Brolio had always been maintained by the Ricasoli family, except for a brief period at the beginning of the seventies until 1993, in which the business was managed by outside companies. In 1993, Francesco Ricasoli took over control of his family's business and embarked on his project of the complete renovation of ... Read more
For ten consecutive centuries, the property and the superior management of Brolio had always been maintained by the Ricasoli family, except for a brief period at the beginning of the seventies until 1993, in which the business was managed by outside companies. In 1993, Francesco Ricasoli took over control of his family's business and embarked on his project of the complete renovation of the entire estate. Large investments were made to restore the land and its original grape varieties (that have been in the estate for centuries) as well as for the winemaking facilities and cellars. The 500 acres of vineyards, all of which are located around the castle, have been completely replanted with two objectives: to reconstruct the personality of each vineyard according to ancient traditions and pursue the continuous role of producing excellent wine, which began in the 19th century, while incorporating a modern element. Today, the company is comprised of more than 2,400 acres, northeast of Siena, one of the older more southern parts of the Chianti Classico region. Fifty acres of which are olive groves as well as a section of forest where chestnut wood is grown and used in the vineyards throughout the estate. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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