Baricci

The Baricci winery is a family business that has been dedicated to viticulture in the splendid Montalcino area for three generations. The company was created in 1955 with the purchase of the Colombaio di Montosoli estate, which still forms the nucleus of the estate today. The founder, Nello Baricci, also participated in the founding of the Consorzio del Vino Brunello di Montalcino association (1967), at a time when Brunello was just beginning to make a name for itself nationally, but was a long way from the worldwide fame it has reached today. Many years have passed since the first bottle of Brunello Baricci was produced in 1971 and it is now the new generation, represented by Federico Buffi, who is taking over the reins of the estate.

The Baricci estate is located north of the village of Montalcino, at Montosoli, in an area that has always been considered the best for the cultivation of Sangiovese. The property covers a total of 12 hectares at an altitude of 280 metres above sea level. The area has a cool and always very breezy climate, perfect conditions for a slow and optimal ripening of the grapes. The soils have a rather heterogeneous and stony composition. They consist of marl, schist and abundant marl. These are poor, well-drained soils that naturally contain the yields, forcing the vines to ripen few bunches but of high quality. The production of Brunello is entrusted to 6 vineyards covering a total area of 5 hectares, all located on the south and south-west slopes of the Montosoli hill.

From an agronomic point of view, the vineyards are managed with respect for the environment, without resorting to the use of herbicides and trying to keep treatments to a minimum. Harvesting is carried out manually between the end of September and the beginning of October. Before vinification, the grapes are carefully selected in the cellar and fermentation takes place in temperature-controlled stainless steel tanks, with maceration on the skins for about three weeks, accompanied by periodic pumping over. In accordance with local custom, Brunello di Montalcino matures for 36 months in large 20-40 hectolitre Slavonian oak casks, which allow for slow ageing without releasing vanilla aromas and woody sensations.