Fair warning, you might want to skip to the buy button—

Tuscan Red wine, world-renowned winemaker, 95 points Decanter,

final cost $6.00. Less than 100 cases were allocated.

But come back here to read what I think is a really good story.

In a moment of true clarity, I realize that I love Italian wines. Not to say I don't like other wines, but Italy is where my heart is. I would argue that Italy, especially Tuscany, is historically the most important wine-growing region in the world. Originally the land of the Etruscans (thus the name Tuscany), who at the time made the best wine anywhere in the then-known world. This advanced civilization flourished in central Italy between the 8th and 3rd century BC. They, by example, taught the rest of Italy how to make better wine and, by extension, all of France, Spain, and Germany. History has shown that Tuscany is the center of all that is good in food, art, and wine.

In the 11th century, the Ricasloli family owned a broad swath of land in the Tuscan countryside. During the middle ages, they amassed as many as 15 castles in the Chianti area, including the famous Castello di Brolio, acquired officially in 1141, which they still own today—making the Ricasoli the oldest family winemaking business in Italy and the second oldest in the world. In 1809, Bettino Ricasoli was born into a once-wealthy family that had since declined and was burdened with debt. Determined to change the fortunes of the family name, he took an interest in agriculture, joining the Georgofili Academy (the local wine-growing think tank) and then moved to the Brolio estate in Gaiole to focus on the family's farming interests. Imagine the shock by the local Florentine high society when Baron Ricasoli took a keen interest in farming. This was a time when noble owners rarely visited their estates and left the managing of properties to the local fattori (land boss). Rocasoli's hands-on approach enabled his farms to eliminate many poor practices and inefficiencies of the flawed-yet-deeply-embedded mezzadria system. A system in which a prominent land owner (padrone) of an agricultural farm had many families (mezzadri) who worked his land and kept half of the produce which fed their families. With little oversight, the system's goal was volume, not quality. Ricasoli shifted his estate efforts to quality production practices leading to both profitable results for everyone involved and a growing reputation for the Brolio brand. In particular, he brought scientific rigor to his winemaking process, keeping a detailed diary of experiments both in the vineyards and the cellar, eventually spending time in France to further continue his education. The Baron also relied on his "indomitable, tenacious and stubborn will" to achieve his ultimate goal, creating "wine of great character and elegance" to compete with the famous regions of France. You can see why Bettino Ricasoli came to be known as The Iron Baron and became prime minister of Italy. Twice. The resulting wines received widespread praise, not only from Florence to Siena to Rome but also abroad throughout Europe and even into the new world.

Needless to say, the rest of Tuscany started to take a keen interest in Iron Baron Ricasoli's success and wanted to adopt changes to improve the overall quality of their wines. Contrary to popular belief, there never was a "chianti recipe" written down by the Baron; however, there was a letter in 1872 written to Professor Cesare Studiati at the University of Pisa from the Baron was the basis for the drastic change in Tuscan winemaking. Roughly translated:

From Sangioveto, the wine receives the main component of its bouquet (to which I particularly aim) and a certain vigor; from Canaiolo, the amiability that tempers the hardness of the former without taking away anything from its bouquet; Malvasia, which could be omitted in wines destined for aging, tends to dilute the product of the first two grapes, making it lighter and more suitable for everyday drinking.

A significant change came from emphasizing the easy-to-grow Canaiolo grape to the more attention on the elegant and complex Sangiovese grape. The Baron also added white grape Malvasia for wines meant for early consumption but omitted for wines intended for aging. These guidelines became the Chianti recipe and the basis for the Chianti DOC laws. To be called Chianti, you had to abide by the recipe, which was a 70% Sangiovese, 20% Canaiolo, and 10% Malvasia breakdown, which was never written down by Baron Ricasoli. Note that the Baron suggests some Malvasia only in the case of wines meant for immediate drinking, as the white grape would soften the tannins and structure of the reds before they would've had time to do so naturally. Yet this incredibly crucial note is omitted in almost every historical reference to the Ricasoli recipe. After the Baron died in 1880, the trend moved even more so toward Trebbiano Toscano (upwards of 30%) in the blend, which in turn led to the growing perception of Chianti as a light, weak wine of limited complexity. Absurdly, though his original method left out Trebbiano Toscano completely, this perception also became associated with Ricasoli! Local legend suggests that, when the full moon is out, the ghost of Baron Ricasoli still roams in the countryside around the castle of Brolio, on horseback and wrapped in a black cloak, with a pack of hunting dogs in tow. Maybe he is looking for those politicians that messed up his recipe and blamed it on him.

The major takeaway from the genius of Baron Bettino Ricasoli is that he was responsible for Sangiovese grapes being king in the Tuscan region. Sangiovese comes from the Etruscan word for "the blood of Jove." Jove, in Greek Mythology, was the king of all gods. Sangiovese, the blood of the king, with deep flavors, high acidity, and tannins, is the lead dog in wines in all of Tuscany, from central Tuscany with the Chianti label, the clones responsible for Brunello or the wines called Super Tuscan's with Cabernet and Merlot added to the blend. As popular as it is in Tuscany, Sangiovese is scarce to find elsewhere.

Today, the wines reflect the family's nine-hundred-year dedication to quality winemaking and innovation at the Brolio estate. With its gentle hills, velvety valleys, and thick woodlands of oaks and chestnuts, the 1,200 hectares of the property include almost 240 hectares of vineyards and 26 olive groves. Today the business is owned and operated by Francesco Ricasoli, Bettino's great-grandson and the 32nd Baron. Francesco has been at the helm of the family business since 1993, renewing the quality and personality that made Brolio wines famous by making the most of the land's unique history. Barone Ricasoli Winery is the oldest winery in Italy and is believed to be the second oldest continuously running winery in the world.

Baron Ricasoli's entry-level Tuscan red is his Ricasoli Antico Feudo Toscana 2019, which brings together the best characteristics of the three grape varieties: the character of Sangiovese, the velvety softness of Merlot, and the refined elegance of Cabernet, for a complex and fruity wine on the nose, with a full taste and a long finish.

Ruby red color with hints of red fruit, cherry, and strawberry. The taste is fresh, pleasant, and with good acidity. The finish is balanced and persistent. Sangiovese is grown on calcareous clay soil, commonly known as Alberese. Cabernet Sauvignon and Merlot are planted on the loamy soils close to the Arbia river valley. After racking, all three grapes are fermented in steel tanks for two weeks. Aging takes place over 8-9 months in large oak barrels of second and third passage.

Sangiovese 60%, Cabernet sauvignon 25%, Merlot 15%

Sweet oak spice, cream, vanilla, and white chocolate notes, toast, refined tannins. Beautifully harmonious wine with lovely freshness on the finish. Clean but with rustic and earthy notes. Charming and well poised. Soft, opulent, plummy, and ripe. Full-bodied with ripe tannins. Black cherry and red plums. Plush mid-palate. Decanter 95 pts

Ricasoli Antico Feudo Toscana 

When Tim and I first tried this wine, the first word out of both our mouths was "Wow." And that was just from the big fragrant aromas wafting out of the glass: big dark fruit, mocha, and plum. Medium to full body in the mouth, moderate tannins balance the big, lush, dark fruit. A finish that goes on forever. We both concluded this was not a wine that should be under $10. Tim said it was the best under $10 Italian wine he has had in a very long time. All I know is I am buying a case of this before the rest of the staff does. The real downside of this wine is that I could only get 100 cases, which may seem like a lot to other stores, but I am guessing we will sell out very quickly. The final cost is $6.00 a bottle; you have got to be kidding me.

Regular Price: $11.99

*Sale price is on 12 or more bottles

$36 Mail in Rebate on 12 bottles

Final Cost after MIR is $6.00 a bottle

Wine is packed in a 12-bottle case

Place your order now with the store contacts above, while you've got all the information at your fingertips.

Cheers!

John Hannum,

Fine & Rare Wine Specialist