Baracchi Riccardo

In the Baracchi vineyard, located in the gentle hills of Valdichiana under the Tuscan sun, wine has been produced for 5 generations, since 1860.
The owner, Riccardo, wanted to combine and share the world of hospitality, catering, and wellness with the production of great wines.

Together with his son Benedetto and the oenologist and agronomist Stefano Chioccioli, he has created a modern and dynamic company. The idea is to produce wines that are a true reflection and expression of the territory, but that also manage 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 born...

It starts with an idea first of all, followed by the choice of the ideal land and the planting of the vineyard with a density of 6,500 vines per hectare. Yes!
Ultimately, 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 to aging.

In fact, the operations in the vineyards are all performed by hand and carefully tended, so that each of the plants produces only a few clusters of great quality that carry within them the maximum expression of the vine. In the cellar, fermentation takes place in vertical barriques with manual remontage for Pinot Noir, Syrah, and Cabernet, and for the other wines in temperature-controlled steel. Riccardo's wines are aged exclusively in medium-toasted French oak barriques. The subsequent bottle aging completes the evolution of the wines.
 

Viticulture

Double or bilateral spur cordon training
Planting density of 6,250 vines per hectare (80 for 200 cm), south and southwest exposure.
Double or bilateral spur cordon training placed 60 cm from the ground where 4 spurs are left, 2 on each side, each with 2 fruitful buds, with an average production per vine of about 1kg.
1 m2 of leaf area that does not exceed 160 cm from the ground; treatments are carried out using only copper and sulfur powder, especially during the spring period, which is subject to frequent rains.
 

Vine Management

May: manual cleaning of the base and directing the vegetation onto the vineyard framework 
July: first trimming of the vegetation
August: green harvesting and possible thinning operations 
 

The Harvest

Grapes are hand-picked according to the variety, microclimate, ripening indices (phenolic and sugar concentration, acidity) and placed in small crates to avoid crushing.
Each vineyard, different in altitude, micro-climate, soil composition, and variety, is considered as a standalone productive unit.