This is especially true in the Gran Selezione wines, of which there are four. Together with his agronomists, Ricasolo oversaw years of research as to learn the differences in Sangiovese character in these various soils, and the result has been better balanced wines of greater complexity. Vineyards at the estate range from 220 to 500 meters (720 to 1640 feet) above sea level, and soils vary from limestone, to marine deposits to fluvial terrace these being poorly structured silty soils with clay. Today, there are several versions of Chianti Classico available from Barone Ricasoli, ranging from two annata versions, a riserva, and four different examples of Gran Selezione, as well as a 100% Merlot named Casalferro. This is by far the largest estate in Chianti Classico in fact, the amount of vineyards here is only a few acres smaller than the commune of Barbaresco in Piedmont, home to several dozen producers. The sheer size of this estate, located in Gaiole in Chianti, in the southern sector of the Chianti Classico territory, is breathtaking, with a total of 3000 acres, of which 590 acres are planted to vines. He assumed his current duties in 1993 and over the past 25 years, has increased and fine-tuned the portfolio, taken the necessary steps to increase quality and at the same time, bring more attention to this historic property. Today, Francesco Ricasoli, the 32nd Barone Ricasoli, is president of the company, which he has renamed Ricasoli 1141. There have been many changes to Chianti Classico along the way, as today the white varieties are not allowed, and a Chianti Classico can be produced exclusively from Sangiovese, an important revision for Ricasoli and other area producers, as time would tell. Some historical background is needed to fully explain the significance of Barone Ricasoli as Francesco is great-grandson of Bettino Ricasoli, the individual who created the recipe for Chianti in the 19th century, which at the time was based on Sangiovese, with a few other indigenous red varieties (Canaiolo and Colorino) along with two white varieties, Trebbiano Toscano and Malvasia.
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