Intense ruby red color with complex aromas of iris and violets, red fruit, and balsamic scents. Soft, elegant and well-smoothed tannins – a true expression of the territory with well-balanced acidity and minerals and a long finish. 80% Sangiovese, 15% Merlot and 5% Cabernet Sauvignon

The Autumn and Winter were very mild this year, with below-freezing temperatures only in part of January. Spring, temperatures were average, with the end of May and early June hot but humid. This diminished the fruit set causing a thinning effect in the clusters that was good for the Sangiovese. Two hailstorms at the end of May also led to the loss of flowers, thus reducing per-plant growth. Summer was hot and dry and late-July and mid-August rains gave some relief to the plants, helping them during the period of veraison. Harvest began in early September, with temperatures mid-to-high for that period of the year during the day and dropping to mid-50s at night helping with the accumulation of phenolic compounds.

The vineyards which produce the grapes for the Brolio label are planted in five geological areas at an elevation between 853 feet and 1,640 feet and with different exposures. Vineyard soils vary greatly but all are strewn with stony fragments adding mineral richness. This is characteristic of the structure of the Chianti Classico vintage.

Fermentation took place in stainless steel at controlled temperatures between 75.2°F and 80.6°F followed by aging for 9 months in large tonneaux oak barrels.