In 1974 the Ricasoli family, after having produced wines for centuries, founded the present farm with the brand “Castello di Cacchiano”. It was in that year that the noblewoman Elisabetta Balbi Valier, widow of the Baron Alberto Ricasoli-Firidolfi who was the father of the current owner Giovanni Ricasoli-Firidolfi, inherited the whole estate.
A prestigious owner of the estate in the 19th century was the Baron Bettino Ricasoli (Florence, 9th March 1809 – Castello di Brolio, 23rd October 1880), who was called “Barone di Ferro” (Iron Baron) and was Prime Minister of Italy in the first years of the Italian unification. Bettino Ricasoli, ancestor of the present owner, had a crucial role in the innovation of the Tuscan winegrowing and winemaking and he codified the modern recipe of Chianti wine (today “Chianti Classico”).
Today the farm produces wines and olive oil and it is situated in one of the most prestigious areas of the Chianti territory. It stretches over 200 hectares of which 32 hectares are all vineyards and the rest is occupied by olive groves (about 5,000 trees), sown ground and wood.
Quality, Tradition, Innovation.
I The wines “Castello di Cacchiano” are produced by the vinification of the best grapes originating exclusively from the vineyards owned by the farm. The bottling is carried out solely in the farm.
The production area is the tableland of Monti in Chianti. The vineyards are situated at an altitude that ranges from 380 to 420 m (1,247 – 1,312 feet) above sea level. Most of them have a southern exposure.
The soil composition, which is made of calcareous clay with substantial portions of crumbled limestone and sandstone, represents an excellent substratum for the cultivation of vines. Thanks to the soil and to the ideal microclimate the vines are able to develop their potential at best.
We grow mostly Sangiovese but also Canaiolo, Colorino, black Malvasia, Tuscan white Malvasia and Merlot (for the “IGT Toscana wines”).
The main vineyards have a plantation density ranging from 3.300 to 5.580 trees per hectare. A small vineyard on the top of the hill where the Castle is situated has a density of 9.200 trees per hectare.
On average we produce 120.000 bottles per year.
Innovative production techniques and respect for our tradition.
In order to have high quality results we sometimes reduce our production by means of a targeted pruning of the bunches of grapes. The maturation process of the grapes in the vineyards is constantly monitored so that the potential of the vine and of the clones can be exploited at best.
The farm cellar is provided with up-to-date equipment, which guarantees an excellent processing of the grapes also through the strict monitoring of the temperature in all phases of the grapes transformation. The whole production process is carried out by means of innovative techniques but it also respects our tradition, which has always focused on quality and on the protection of the environment.
Wine tasting and selling in the wine cellar
The seventeenth-century part of the castle, and exactly the old ‘Orciaja’, which has remained totally unchanged, is provided with a tasting point where there is the possibility to test and buy our products. Next to it there is a wine bar where, on request, professional tastings can be organised as well as “light lunches” with typical products (for groups of max. 14 people).