Monday, December 19, 2011

Today, it is unthinkable not to be here ...

The desire to start a blog has been there for some years now. The Internet is quickly becoming the medium of information more rich and powerful in the world: millions of people talk and write about any subject and one can not miss including, of course, the wine.

Today, it is unthinkable not to be here (Blog), and not enter into this gigantic square, where you can confront openly sommeliers, critics, winemakers, restaurateurs and enthusiasts. Staying among people is the mission of wine, and what better way than on the Internet and a blog to accomplish this mission, and
approach the wine subject with people?


2000 Ricasoli 1141 Chianti Classico, 
90% Sangiovese, 10% Canaiolo, 
13% alc.: 
This ruby dark garnet with spicy licorice, black cherry and black raspberry aromas echo a little less brightly in the flavors; it’s dry, not too tannic, with plenty of acidity, and doesn’t finish all that long. While pleasant and substantial, it's exceptional, and needs good food to accompany it. 

Just to bad that this was our last bottle ... 

(production is discontinued).




Wine is made with love for the land, its roots, the history, the traditions and the cuisine ...





The name Ricasoli has been tied to Chianti from the time Bettino, known as “the Iron Baron”, developed the blend for Chianti Classico in the 19th century. Francesco is the great grandson of the Iron Baron. The family traces its involvement in wine back to 1141 and is one of the oldest wine estates in the world.





The Iron Baron Bettino Ricasoli, reshaped the history of Italian winemaking when he replanted his vineyards “exclusively” with native Italian varieties in the second half of the 19th century.

What he did was to establish that fine wine could be made in Tuscany using native Italian grape varieties (Sangiovese or Sangioveto, Canaiolo, and Malvasia). He replanted his estate with those varieties (inspiring other winemaking estates to abandon international varieties), and he developed techniques (modeled after what he had seen in Bordeaux) for stabilizing his wines and thus making them suitable for shipping. The culmination of his efforts and achievements was that Tuscany and a newly unified Italy established themselves for the first time as a world-class producer of fine wine that could be shipped beyond its borders.

A few anecdotes I was told on November of 2006, when I stayed 3 day's with my wife at the castle. 
(guests of Baron Francesco Ricasoli) 

«The Iron Baron decided to leave Florence after another man asked his fiancée to dance at a ball. Evidently, the Iron Baron was prone to jealously and so he swept his betrothed away to the Brolio Castle and began his studies on winemaking. In the end, it was a woman behind the first renaissance of Italian winemaking!»

«We were also told about the German occupation of the castle in the last years of the second world war. The German soldiers used its turrets as mounts for their artillery and Baron Bettino was among the Allied soldiers when they liberated his family’s castle. Because he knew the terrain so well, he was able to help mount their attack.»




Baffetto de Roma and Barone Ricasoli are proud partners since 1991. Above are some of the wines of Barone Ricasoli we have in our wine cellars. 

A few more will be added shortly!




bimbicantanogif

...e' nello spirito del Natale,
c'e' da commuoversi davvero...




stellacometa

"gli amici 
ascoltano ciò che racconti,
i migliori amici 
sentono anche ciò che non dici"




AUGURI DI CUORE!!!



...inutile fare i difficili: 
andra' bene anche questa bellissima canzone!