"Sogni e Follia"
Rosso di Montalcino

Podere Le Ripi

It was 1998 when Francesco Illy, internationally known for the quality of the coffee produced by his family, bought a farm called Le Ripi, until then inhabited by a shepherd and his flock. An uncontaminated place, characterized by fertile soil and wonderful biodiversity. Difficult to describe in words the beauty of the landscape.

Francesco has an artistic vision of life, but above all he has a vision. He therefore decided to surround himself with a young, dreamy and enthusiastic team, led by the winemaker and managing director Sebastian Nasello and the agronomist Alessandro Riccò.

The design of the wine cellar built according to organic principles, the biodynamic management of the vineyards, the attention to eco-sustainability, the constant research that actively involves all members, experiments such as the famous 'bonsai' vineyard, and the whimsical character of which Francesco Illy has been able to permeate the environment, making Podere Le Ripi one of the most avant-garde Italian companies at an international level.


Total area planted with vines: 33 hectares / 77 acres

Annual production of the company : 70,000 bottles

Grapes owned by the winery: 100%

48.50 €

incl. VAT

Grape varieties: 100% Sangiovese

Soil composition: schist and limestone

Altitude of the vineyards: 200 metres (660 feet) a.s.l.

Average age of the vines: 30 years

Growing system: spurred cordon

Density: 4.800 plants per hectare

Fertilizers: compost, cover crops, biodynamic preparations

Plant protection products: sulphur and copper

Weeding: mechanic

Yeasts: spontaneous fermentation

Average annual production: 15.000 bottles

Certification: organic

Refinement: 30 months of ageing in the big oak barrels

Colour: deep ruby red with elegant orange shadows

Nose: very intense hints of cherry, strawberry, violet and fresh balsamic herbaceous notes

Palate: the broad structure enhances a great minerlaity and a long lasting aftertaste

Alcohol content: 13,5% Vol

Ideal serving temperature: 16 - 18 °C / 60 - 64 °F

Matching: a whole meat menu

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