Barone Ricasoli

Chianti Sangiovese

8.656 ratings

8.73 pro ratings

Chianti, Tuscany, Italy

Sangiovese

Mushrooms, Manchego & Parmesan, Beef, Venison, White Rice, Potato, Exotic Spices, Baking Spices, Pasta, Herbs, Beans & Peas, Hard Cheese, Pungent Cheese, Chicken, Salami & Prosciutto, Soft Cheese, Duck, Tomato-Based, Pork, Chili & Hot Spicy, Lamb, Turkey, Onion, Shallot, Garlic

Top Notes For

Louie Christensen

8.8

Light ruby moving to a soft garnet color. Light bodied Sangio. Juicy cranberries, tart cherries, and red plums. A dash of herbs, black pepper, and that classic dirt road minerality. Great balance between Chianti dusty and grippy tannins and Italian red wine acidity. It's just a touch thin.

Light ruby moving to a soft garnet color. Light bodied Sangio. Juicy cranberries, tart cherries, and red plums. A dash of herbs, black pepper, and that classic dirt road minerality. Great balance between Chianti dusty and grippy tannins and Italian red wine acidity. It's just a touch thin.

Mar 12th, 2016

Owner Winedown cafe & wine bar

8.7

Textbook chianti very good!

Textbook chianti very good!

Oct 29th, 2015

8.6

Fruit. Light. Easy to drink.

Fruit. Light. Easy to drink.

Apr 12th, 2020

Andrew Willingham

8.5

Serviceable but basic Chianti. Bright red fruits, oak, tannins, medium- finish.

Serviceable but basic Chianti. Bright red fruits, oak, tannins, medium- finish.

Oct 2nd, 2016

9.2

Very fine sipping wine. Tart, with flavor.

Very fine sipping wine. Tart, with flavor.

May 14th, 2016

Melissa Andrews

9.0

Great with shells & Grammy's sauce! 🍝🍷

Great with shells & Grammy's sauce! 🍝🍷

May 3rd, 2016

8.5

Solid, low acidity, sour aftertaste.

Solid, low acidity, sour aftertaste.

Apr 17th, 2016

8.6

Long week at the pool in Indianapolis. Fun town with great restaurants.

Long week at the pool in Indianapolis. Fun town with great restaurants.

Jan 31st, 2016

9.5

So smooth and an awesome wine

So smooth and an awesome wine

Jan 7th, 2016

9.5

Good for price. No reaction

Good for price. No reaction

Jan 3rd, 2016