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The cellars of Barone Ricasoli
The cellars of Barone Ricasoli are at the foot of Brolio Castle, separated from the main body of the winery, and used exclusively for vinification purposes. The modernisation of the old cellars in Brolio was done by carefully restoring the aesthetic value and function of the original nineteenth century parts of the building, while organising modern and technologically avant-garde spaces at the same time.
The harvest is done separately for every vineyard plot
The grapes are taken to the vat room in containers with a maximum capacity of 200 kg; vinification takes place in small steel vats, enabling us to carefully control the fermentation process and to keep all the characteristics of every single vineyard plot separate.
Experiments and a thorough knowledge of the land have led us to vinify separately also within the same plot and according to the morphological similarities of the subsoil. The structure of the vinification vat room was devised so that the vats can be filled by means of gravity, which allows a gentle punching down so as to extract the noblest substances from the skins.
At the end of the fermentation process the wines are transferred to barrels and oak barriques. The frequent organoleptic and laboratory controls accompany Ricasoli wines throughout their development right up to the long (sometimes very long) bottle maturation, in appropriate heat-controlled rooms, before being sent off to the four corners of the earth.