Barone Ricasoli: The history and future of wine
Brolio has always been a prime place for innovation and experimentation.
It was here that Bettino Ricasoli, in search of a “sublime wine”, invented the Chianti formula in 1872, after three decades of patient research and meticulous experiments, a compromise between art, passion and science.
...meanwhile, we beat our path to you, science and a little bit of art;
to me more art than science.
(1873, from a letter written by Bettino Ricasoli to Professor Studiati at the University of Pisa)
Bettino Ricasoli’s research, which boosted the Italian winemaking Risorgimento, still continues today, thus confirming the winery’s undertaking to get the most out of the terroir.

In 1995, as the old Brolio vineyards were being replaced, Francesco Ricasoli began a project to select biotypes of Sangiovese and other typical varieties in the Chianti area, in collaboration with the University of Florence and the Experimental Viticulture Institute of Arezzo. In 2005 twelve,  judged the best and the most interesting from a genetic point of view, were identified as candidates for the new clones together with those already officially recognised. Three years later the rootlings obtained from these clones were bedded out: a kind of “return home”, another stage in the incessant research process.

Then there is the attention to the terroir, in collaboration with important scientific research centres, such as the Experimental Institute for the Study and Protection of the Soil in Florence, with whom the winery is completing data sheets (physical-chemical composition, altitude, exposure, microclimate) for every single vineyard: to choose the most suitable variety to plant, the most suitable rootstock, the best row orientation and so on. It is here that the most important game in viticulture is being played today.

This wide variety is evident as you walk through the Brolio vineyards.
Vinification done plot by plot has pinpointed particularly suitable and quality areas,
which produce wines with structure and a unique flavour.
Barone Ricasoli’s cru culture has already produced some exceptional wines.