Baracchi Winery: Red, White and Sparkling

Tony di Dio of Tony di Dio Selections is the representative for a number of quality wine estates. It is always interesting to taste with him the wines from one of these estates. This time it was the Baracchi Estate located near Cortona in Tuscany, we tasted the wines with lunch at Gotham Bar and Grill in NYC.IMG_8061

Tony said that near the winery is the Relais Il Falconiere, part of the Relais & Chateaux which is operated  by the Baraccho family.

The Baracchi Estate is located on a hill overlooking the Valdichiana Valley. It covers about 60 hectares of which 22 are planted in vines. They are divided into small plots: San Martino where the winery is located, Gabbiano between Cortona and Montepulciano, and Montanare all of them at about 300 meters with a southern exposure.

Tony said that the agronomist Stefano Chioccioli, who is also the enologist, selected the best land for each variety. San Martino with sandy and well-drained soil for Sryah and Sangiovese. Gabbiano with its clay soil is ideal for Cabernet Sauvignon and Syrah. Montanare with soil composed of stones and lime for Merlot and Trebbiano. He said that here at the top on the edge of a forest he planted Pinot Noir, which might be their greatest challenge. IMG_7803

Trebbiano Methodo Classico Brut NV 2012  100% Trebbiano  The grapes are harvested early by hand. Fermentation takes place with skin contact for about 10 days at low temperatures. Maceration is for at least 12 months on selected yeasts. It has small bubbles, good acidity with floral hints and notes of apples, crusty bread and almonds. $19. I was very impressed with this wine for the price.IMG_7802

Sangiovese Rosè “Millesimato” 2012 100% Sangiovese. Metodo Classico with manual riddling. The wine is produced by the method of submerged cap maceration for a few hours and the fermentation continues with the cold techniques for a few hours more. This is to enhance the aromas and finesse of the wine.  The wine remains on the lees for 36 months. It has hints of cherry with notes of almonds and yeast. I have tasted Rosé made from Sangiovese but this is the first time I tasted a sparkling one.IMG_7811

Sangiovese Rosso “Smeriglio” 2012  Cortona DOC 100% Sangiovese comes from old vines of more than 20 years and a recently planted vineyard. The harvest begins the first week of October; a selection of the grapes had already been made at the end of July leaving only one kg of grapes per vine. The alcoholic fermentation with consequent skin maceration is done in stainless steel tanks for about 21 days, at a controlled temperature. The wine is aged in French barriques, half new, for 12 months, which also performs the malolactic fermentation. The wine remains in bottle for 6 months before release. The wine has hints of blackberries and raspberries, with a touch of vanilla.IMG_7807

O’Lillo! 2010 Tuscana  IGT made from 25% Merlot, 25% Syrah, 23% Cabernet and 25% Sangiovese. The grapes are harvested and vinified separately. After a soft de-stemming the grapes are fermented in stainless steel thermo-controlled and kept in contact with the skins for 20 to 24 days depending on the variety. The wine is bottled after six months and is aged for another 6 months before release. It has hints of cherry, wild berries with a touch of spice and pepper.IMG_7808

Ardito 2010 Toscana IGT made from 50% Cabernet and 50%Syrah. Harvest is by hand in mid-September for the Syrah and on October 10 for the Cabernet Sauvignon. The grapes are vinified separately and after alcohol fermentation, part of which takes pace in oak barrels, the wine is placed in vertical temperature controlled tanks, continues fermentation for 21/22 days. The wines are blended and malolactic fermentation takes place in medium toasted French barriques: Allier, Nevers and Troncais) aging continues for 20 months. It remains a minimum of 9 months in the bottle before it is released. It is a full-bodied wine with hints of plums, licorice, coffee and chocolate.IMG_7809

Pinot Nero- 2012 Toscana IGT 100% Pinot Noir from a vineyard approximately 500 meters. Tony pointed out that this is a Tuscan Pinot Noir and should not be confused with the Pinot of Burgundy or other areas. It has hints of cherry and strawberry and a hint of spice with a very long finish.

1 Comment

Filed under Baracchi winery, Italian Restaurants, Italian Sparkling Wine, Italian Wine, Uncategorized

One response to “Baracchi Winery: Red, White and Sparkling

  1. Reblogged this on Sassi Italy Tours and commented:
    We love the Baracchi wines and have written about them here before; Charles Scicolone goes into greater depth here.

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