97+ Points by Wine Advocate! 
Once again, this is my favorite of the three Gran Selezione wines made by Barone Ricasoli. The 2021 Chianti Classico Gran Selezione Gaiole Roncicone offers energy and a great sense of focus thanks to the elegant mineral tones of crushed seashell and chalk that frame a core of elegant berry fruit. Indeed, marine fossils are often discovered in this 10-hectare vineyard site. I love the precision and linearity of the silky and long-lasting finish. The personality is finessed and fine. Drink 2024-2045.
 
96-Points by Wine Spectator! 
This red is a bit shy today, revealing a core of ripe cherry, strawberry, rose and iron flavors backed by vivid acidity. Its tannins are refined and well-integrated, while the finish is super long, salty and intense. Best from 2027 through 2047.
 
96-Points James Suckling! 
There’s a freshness and zesty character to this Chianti Classico, with notes of oranges, cherries and sandalwood. Medium-bodied with fine tannins and a creamy finish. Tannins are very bright. Drinkable now, but a year or two will give it time to get even better.
 
Since summer 2023, Chianti Classico producers have been allowed to include the eleven additional geographical indications (UGA = unità geografiche aggiuntive) introduced in 2021 on the labels of the top Gran Selezione category. For Chianti Classico winegrowers, it is a logical step to produce wines that reflect the area in which they were produced as authentically as possible. And customers can thus deepen their knowledge of the relationship between the wines and their region of origin - a real added value.
As a result of extensive soil analyses, Francesco Ricasoli was able to identify three micro-vineyards, which will be vinified separately from the 2015 vintage onwards. The Chianti Classico Gran Selezione range now includes three cru sites (Colledilà, Roncicone and Ceniprimo) in addition to the famous Castello di Brolio, all of which are 100% Sangiovese. In close correspondence with their terroir, they differ in structure and flavour and impressively demonstrate the complexity of the Chanti Classico region.
Cru Roncicone comes from soils with maritime deposits. It is a 10.1 hectare plot that was planted between 1998 and 2000 with a density of 6,000 plants per hectare. The soils are rich in marine fossils with sand at the top and thicker clay beneath the topsoil. Our impression of this wine is that it is the most immediate and softly structured.
The history of Italy cannot be told without including the prominent contributions of the Ricasoli family, who have produced wine since 1141. Ricasoli is documented as the oldest winery in Italy and the fourth oldest family business in the world. A beautiful illustration of the family tree in 1584 is one of the first images of the Chianti area and the family archives include export receipts dating back to the late 1600s. However, perhaps the most famous historical contribution came from Baron Bettino Ricasoli, who was not only twice the prime minister of Italy, but after 30 years of experimentation and documentation, developed the original formula for the Chianti wine that became the standard for the region.
The heart of the Ricasoli wine production comes from the Brolio Castello, a magnificent castle located in the commune of Gaiole in Chianti, which was built as an outpost to defend Florence from the rival city of Siena. Within the estate, ancient cannonballs and even more recent WWII artillery shells have been found, evidence of the historical strategic importance of the castle with views of the entire Chianti Classico area. The 3,000-acre estate includes 580 acres of sustainably farmed vineyards, ranging in altitude from 800 to 1,500 feet. Each plot is harvested and fermented separately with meticulous dedication.
Baron Francesco Ricasoli has been at the helm of the winery since 1993 and with the deepest respect for his renowned ancestors, he has guided the estate in innovation and sustainable vineyard practices. The ongoing study of soil types and the clonal selection of the Brolio Sangiovese are among his greatest passions and he has been responsible for total renovation and re-mapping of the vineyards. Today, the wines are a reflection of the family’s nine-hundred-year dedication to quality winemaking and innovation at the Brolio estate.
 
The very first classico area here was marked out in 1716 by Grand Duke Cosimo III de Medici. This was enlarged significantly in 1932, a change criticized as being over-generous and potentially damaging to the Chianti Classico name and certainly varied in terms of terroir.
Nevertheless, this larger area became legally recognized in 1966 when Italy began formalizing its wine laws and DOC system. In 1984, Chianti Classico was promoted from DOC to DOCG status.
Chianti Classico DOCG is the heartland of the Chianti wine region – its traditional and longest-established viticultural area.
Soil: clay & calcareus.
Chianti Classico grape varieties
Chianti Classico wines must contain a minimum of 80 percent of the Sangiovese variety. The remainder can be made from native grapes such as Canaiolo or Colorino, plus international varieties such as Cabernet Sauvignon and Merlot.
Chianti Classico quality levels
The Chianti Classico hierarchy has three tiers:
Annata: the "standard" wines - the term is rarely used on labels
Riserva: must be aged for 24 months before commercial release
Gran Selezione: must be made from a single estate and have been aged for a full 30 months.
Marked by refreshing acidity, Chianti Classico DOCG grapes come typically from vineyards planted at higher elevations than Chianti DOCG. Flavors include violet and spice layered atop juicy cherry. Tannins and structure increase with quality but reflect fruit and terroir rather than oak. New oak, which can slather wine in baking spice and vanilla, has mostly been abandoned. Traditional large oak casks are now preferred, which lend greater transparency to wines.