History Barone Ricasoli, Italy's oldest winery under continuous family ownership, was founded in 1141 by the Ricasoli family at Castello di Brolio in Chianti Classico, Tuscany. Baron Bettino Ricasoli, the “Iron Baron” and second Prime Minister of Italy, formulated the original Chianti recipe in 1872, specifying Sangiovese with Canaiolo and Malvasia. The estate, spanning 1,200 hectares with 240 under vine, has been led by Francesco Ricasoli since 1993, the 32nd Baron. He restored the property, replanted vineyards, and modernized winemaking while honoring tradition, positioning Ricasoli as a global Chianti Classico leader.
Viticulture Philosophy Ricasoli's vineyards span 26 soil types across Chianti Classico's diverse elevations (280-480 meters), including marine deposits, alberese limestone, and galestro schist. The estate cultivates Sangiovese (90%), Merlot, Cabernet Sauvignon, and native varieties like Pugnitello and Colorino. Certified sustainable (SQNPI), Ricasoli employs precision viticulture with soil mapping, clonal selection, and low yields (40-50 hl/ha) to enhance terroir expression. High-density planting and organic practices ensure balanced, site-specific grapes reflecting Brolio's unique microclimates.
Winemaking Techniques Under winemaker Massimiliano Biagi, Ricasoli vinifies by parcel to capture terroir nuances. Sangiovese for Castello di Brolio ferments in stainless steel with indigenous yeasts, followed by 18-24 months in French oak tonneaux (20-30% new) and bottle aging. Colledilà (single-vineyard Sangiovese) and Casalferro (Merlot) emphasize purity with minimal intervention. Whites like Torricella use temperature-controlled fermentation. The estate avoids excessive extraction, prioritizing elegance, structure, and aging potential (10-20 years for Gran Selezione).
Critics and Journalist Praises Ricasoli's wines are benchmarks for Chianti Classico. The 2020 Castello di Brolio Gran Selezione earned 97 points from James Suckling, praised for its “black cherry, violet, and mineral” depth with “refined tannins.” Antonio Galloni awarded the 2019 Colledilà 96 points for its “pure Sangiovese intensity” and “vibrant energy.” Wine Spectator lauded the 2021 Casalferro for its “blackberry, spice, and graphite” complexity, scoring 94 points. Decanter and Jancis Robinson commend Ricasoli's “terroir-driven innovation,” with consistent 95+ scores and global recognition for reviving Chianti Classico's prestige.
