Podere le Ripi is a biodynamic farm located in Montalcino, over the years the company has grown increasingly evolved; towards a poly-cultural model. In fact, in addition to the 30 hectares of vineyards that we take care of, we are also cultivating 4 hectares of olive trees, one hectare of vegetables and fruit, finishing with bees and a small mixed flock. The hardest work challenging and clearly linked to viticulture, which is divided into two different areas of Montalcino, the east side and the west side. Given the clear differences in soils and microclimates, we strongly believe in the parcellation of our Sangiovese.
In the vineyard, dealing above all with difficult soils called marl, i.e. clay and silt with a high limestone content, we work hard to increase the biological fraction of the soil, the only one that can help heavy soil breathe. We apply sowing of mixed green manures and distribution of compost (manure when we are unlucky) from year to year, twice a year, if we manage even 3, we distribute 500k and at least once 501 during maturation.

All the rest are rational agricultural techniques aimed at stimulating the life and well-being of all living beings that populate our reality. We also use tractors because we mainly have steep and heavy soils that are difficult to decompact, phytosanitary treatments are limited to copper and sulphur, harvesting is manual like the remaining operations on the vine, pruning and green pruning.

In the cellar, everything happens with enormous calm, spontaneous fermentations that continue for years and aging divided between large barrels and concrete tanks. During the entire process, we only use sulfur in the minimum doses that in our opinion the vintage allows us: a small addition takes place on the destemmed crusher to help the indigenous yeasts complete the fermentation without suffering too much competition from the lactic bacteria, then the second addition takes place one-two months before bottling. Our work is limited to order, cleanliness and, even more importantly, listening to your needs of each barrel or parcel: perhaps one year the wine needs more maybe the following year has a different timing. In the last two years, we have removed the 5-micron coarse filtration that we practiced before bottling.
We also produce a macerated white for which there is no addition of sulfites and, for two years, whole bunch Sangiovese vinified as carbonic maceration to try to interpret some slightly warm parcels more lightly.