This fine red is produced primarily from a special selection of Sangiovese blended with other noble reds. Casalferro is not made according to a set formula but is produced each year to best exalt the characteristics of Sangiovese combined with other prestigious red grapes, such as Cabernet and Merlot - an ongoing experiment in the best Ricasoli tradition. The first fermentation is obtained at a temperature of 30-33 degrees and the wine is left to macerate with its skins for about 16-18 days. It matures in barrique for 16-18 months, followed by a long period of bottle ageing.
Wine Reviews: "The 2001 Casalferro, which blends Sangiovese and Merlot, is the most sizeable wine of the line, very opulent and sweet on the nose with a powerful expansion of ripe red fruit, graphite, caramel and mocha aromas. Potent, deep and ripe in flavor, it is equally supple and round in texture, with a very fine balance of concentration and elegance. Drink: 2005-2018." Robert Parker - 92 Points.
Bronze Medal Winner, Decanter Wine Awards 2008.
Ready to Drink? Whilst decanting for consumption now will soften and open the wine out the superb Casalferro will mature further for several more years.
Food and Wine Matches: Grilled steaks with spicy sauces. Ham steaks with spicy chutneys and other rich meat based dishes.
