Cantina Ripoli

Cantina Ripoli sits in Monsanto, within the Chianti Classico DOCG zone between Barberino Val d'Elsa and Tavernelle. One and a half hectares of vineyard contain indigenous stones of limestone and calcite and yield 100% Sangiovese. Hand-harvested grapes are destemmed immediately, then fermented in cement tanks without temperature control or selected yeasts, relying instead on a pied de cuve. Fermentation lasts two weeks. Malolactic fermentation follows naturally in concrete tanks. The 2016 and 2017 vintages were refined in cement for about a year and a half before bottling without filtration. Production runs to 7000 bottles annually. The house recommends ten years of aging.