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Casalferro Merlot 2019 - Ricasoli
Ricasoli

CASALFERRO MERLOT 2019 - RICASOLI

  Italy / Tuscany
€81.90
€71.50
QTY
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98pts from James Suckling, 95pts from Decanter, 94pts from Robert Parker and The Wine Advocate!

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Why do we love it?

Casalferro Merlot Toscana IGT 2019, you will love it for its very intense aromatic character and its rich fresh fruit. Know that this particular year has caught the eye of many great wine critics, who describe it with parchments and deify it! 98pts from James Suckling, 95pts from Decanter, 94pts from Robert Parker and The Wine Advocate! What can we say more?

The emblematic winery Ricasoli was a station in the formation of the style of the wines of the Chianti region. Baron Bettino Ricasoli, also known as the Iron Baron was responsible for the formulation of this recipe in 1872, while the winery has been producing wines since 1141. Currently, Francesco Ricasoli is in charge of the winery, which combines modern know-how, with the wine heritage of his ancestors, creating iconic wines.

Casalferro Merlot Toscana IGT 2019 consists of 100% Merlot from the vineyards of the Ricasoli estate. The wine is produced with great attention to detail, allowing the special characteristics of the Merlot grape to shine. Fermentation took place in stainless steel tanks with 18 contacts with the lees, then it stayed for 21 months in oak barrels, 30% new and 70% second and third use.

Try it now!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

MEDIUM (+)

Tastes Like

In the glass, it is deep red. Intensely aromatic, with dense aromas of black berry, licorice, and spices.

 

In the mouth, it has a full body with lively acidity and velvety tannins, which create balance. The aftertaste is long and enjoyable.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Chianti, Tuscany
Variety Merlot
Aromas berry, licorice, spices
Bottle Size 750 ml
Barrique 21 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic Yes

CASALFERRO MERLOT 2019 - RICASOLI

PAIR IT

Pair it with lamb chops with aubergine and tomato, veal ragout with pappardelle or a bistecca alla fiorentina.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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