(1999 Vintage) 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 m...
Wine Spectator(1998 Vintage)