Castello di Brolio is the estate’s flagship wine, crafted from a meticulous selection of grapes grown across Brolio’s three most representative soil types: the sandstone-rich Macigno del Chianti, the galestro-based Scaglia Toscana, and the limestone-dominated Alberese of Monte Morello. Fermentation and maceration take place in temperature-controlled stainless steel tanks, with extended skin contact to enhance structure and depth. The wine is then aged for 22 months in 500-liter tonneaux, combining new and second-passage oak to achieve balance, elegance, and complexity.