Producing natural wines following biodynamic farming techniques doesn’t only allow us to have very little impact on the environment, but also allows us to offer a product that is the true outcome of our terroir and weather.
It truly represents our small corner of the world. Our small production comes from small acreage to the south-east side and west side of Montalcino. Different climatic expositions and different soils allow the wines to portray such different characteristics. For instance, the southeastern side is sunnier, windier and has a clayish and very high limestone content, therefore it produces saltier wines with a darker shade of red color. Whereas the west side is surrounded by natural forest with sandy soil, making the climate more humid and creating a fresher-tasting wine with incredible drinkability. As you can see, the map below shows the labels that we produce from the east and the ones from the west.
Producing Brunello in Montalcino is a lifestyle that has been rooted here for centuries. Contrarily, applying biodynamic farming is a relatively new philosophy. We decided to marry the two concepts to produce a Brunello following classic aging methods in the cellar and natural farming in the fields: the outcome is a wine that truly represents the vintage, our soil, and our culture. The Cielo D’Ulisse comes from the western side of the hill, the Lupi e Sirene comes from the eastern side (at least 3 years in oak barrels).
All of our Brunellos, the Rosso di Montalcino and the Bonsai are a pure expression of the vintage they come from (we never do any cross vintage blending!). And we never mix the two different locations together.
Toscana Rosso IGT
Our IGT wines are one-of-a-kind. Our most important IGT is our Bonsai wine produced in extremely small quantities from the densest vineyard in the world (62.500 plants). The Bonsai is 100% Sangiovese and has extremely long aging potential. A collector’s item. Last but not least, our popular Amore e Follia IGT has a minimum of 95% syrah, which is an unusual grape variety to find in Montalcino: actually, we are one of the few wineries to release a wine of that variety (at least 3 years in oak barrels).
IGT Toscana Bianco
A light amber color given by the skins contact. The wine has a fresh and elegant bouquet as a white with notes of honey and herbs. In the mouth is look like a red, due to the light tannic structure and the crunchy texture. Serving temperature from 14° to 15°.
Rosso di Montalcino DOC
Our Rosso di Montalcino DOC have always been aged for an unusual long amount of time: Rosso is a ready to drink wine that is normally aged for about 18 months. However, at Podere le Ripi we believe that our Rosso needs a little longer aging (at least 3 years in oak barrels) and that makes the wine closer to a Brunello than a Rosso.
Brunello di Montalcino DOCG
Producing Brunello in Montalcino is a lifestyle that has been rooted here for centuries. Contrarily, applying biodynamic farming is a relatively new philosophy. We decided to marry the two concepts to produce a Brunello following classic aging methods in the cellar and natural farming in the fields: the outcome is a wine that truly represents the vintage, our soil and our culture. The Cielo D’Ulisse comes from the western side of the hill, the Lupi e Sirene comes from the eastern side (at least 3 years in oak barrels).
Extra Virgin Olive Oil
Tuscan people love their olive oil, in fact, we think it is the best one it the whole world (and it is). It’s an intrinsic part of our culture: friends and families gather in November to brush the olives off the trees and we come up with every excuse to reunite and taste it. Our Extra Virgin Olive Oil is pressed within 24 h from its harvest – it gets cold-pressed which allows to preserve its natural and nutritional characteristics of the olive. Remember: this olive oil is freshly pressed, meaning that is greener, fruitier and spicier especially when is young! It has a great lasting taste (bitter and lightly spicy notes) which allows the oil to have nice longevity (fresh for 18 months, but when using it for cooking it can last for 3 years). The older it gets the smoother it will become. We suggest using it for raw dishes and on bread/veggies the first 3-4 months, after that time it can also be used to dress more delicate dishes.
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