Within the walls of the oldest castle in Italy. Right here, in Gaiole in Chianti, in 1872 Baron Bettino Ricasoli wrote the famous Chianti formula, defining forever the identity of this territory. We are in the heart of what is now known as the “Classico zone”, a mosaic of soils that geologists call the “Chianti formations”. Ricasoli manages the largest agricultural estate in the area, characterised by incredible biodiversity where vineyards coexist with oak woods and olive groves. This natural isolation and the altitude of the hills of Gaiole ensure a cool climate, ideal for preserving the fragrance of the fruit. The undisputed protagonist of this Chianti is Sangiovese, the “blood of Jupiter”, accompanied in small part by complementary varieties that refine its profile. This blend helps smooth the sharper edges of the main grape, giving a rounder and more harmonious drink. Vinification begins with fermentation in stainless steel at controlled temperature, with maceration on the skins for about two weeks. This step allows colour and varietal aromas to be extracted without weighing down the palate with excessive tannins. Ageing lasts around nine months. Instead of using new barrels that might cover the flavour of the grape, second and third passage tonneaux are used. This choice allows the wine to breathe and mature slowly, gaining complexity while keeping the fruit clearly in focus. The result? A very bright and intense ruby red colour, with a nose that opens on a range of aromas where fresh red fruit intertwines with balsamic sensations and light spicy notes inherited from the wood. On the palate it impresses with its gentleness. A medium-bodied wine, incredibly smooth and delicate, capable of flowing with enviable balance. It is not a red that tires the palate; on the contrary, its freshness makes it extremely versatile. Its ideal companions are classic pici with Tuscan ragù, or a board of savoury cured meats and medium-aged pecorino. It is the everyday wine – with something extra!