Baracchi Riccardo

Baracchi farm, located in the rolling hills of Valdichiana under the Tuscan sun, has been producing wine for 5 generations, since 1860.
The owner, Riccardo wanted to unite and share the world of hospitality, catering and well-being with the production of great wines.

Together with his son Benedetto and &' oenologist and agronomist Stefano Chioccioli, he created a modern and dynamic company. L&' idea is to produce wines that are indeed a mirror and expression of the territory but that are also able to reinterpret it with the passing of seasons and techniques. Always with the utmost attention to the quality and genuineness of the products.

The Winery

How a great wine is made...

It stems from an idea first of all, followed by the choice of the ideal soil and the planting of the vineyard with a density of 6,500 vines per hectare. And yes!
In the end, a great wine is made first of all in the vineyard, then in the cellar, giving great importance to temperature control and the appropriate use of containers, and finally aging.

In fact, the operations in the vineyards are all carried out by hand and carefully cared for, so that each of the plants produces only a few high-quality bunches that bear the maximum expression of the vine. In the cellar, fermentation takes place in vertical barrels with hand reassembly for Pinot Noir, Syrah and Cabernet and for other wines in steel at a controlled temperature. Riccardo's wines are raised exclusively in medium-roasted French oak barrels. The following aging in the bottle completes the evolution of the wines.

Viticulture

Double or bilateral spurred cord breeding
Planting area with 6,250 vines per hectare (80 by 200 cm) facing south and south-west.
Double or bilateral spurred cordon farm, placed 60 cm from the ground on which 4 spurs are left, 2 on each side, each with 2 fruiting buds, with an average production per stock of about 1 kg.
1 m2 of foliar plant that does not exceed 160 cm from the ground, the treatments are carried out using only copper and sulfur powder and especially in the spring period subject to frequent rains.

Screw management

May: manual cleaning of the pedestrian and conveying the vegetation onto the vineyard's armor
July: first vegetation cover
August: green harvest and any thinning operations

The Harvest

The grapes are picked by hand according to the varieties, the microclimate, the ripeness indices (phenolic and sugar concentration, acidity) and placed in small boxes to avoid being overweight.
Each vineyard, different in altitude, micro-climate, soil composition and variety, is considered as a production unit in