Ripanera

Ripanera sits in San Casciano in Val di Pesa, where Valerio and Elisabetta Barbieri have led the program since 1964. Elisabetta studied under enologist Giacomo Tachis. Fifteen hectares of vineyard, planted mostly to Sangiovese with Merlot and Petit Verdot, feed the cellar's annual production of roughly 800 quintals. The house works without synthetic fertilizers or herbicides. Chianti Classico Ripanera draws at least 85% Sangiovese, fermented at controlled temperature for 10-12 days in contact with skins, then aged in French oak barriques. Vermiglio blends Sangiovese with a touch of Merlot as a Toscana IGT Rosso. Vino Rosso, pure Sangiovese from younger vines, arrives in bag-in-box formats. Seventeen hectares of olive groves round out the 60-hectare estate.