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Boutique Winery in the heart of Chianti Classico

The Estate

… Ripanera estate was born in 1964 in San Casciano in Val di Pesa. After 60 years is an enterprise that praises a balanced encounter between Tuscan wine-growing tradition and bio-agronomic and cultural innovation.   

Ripanera is located in the heart of Chianti Classico and is an estate that manages 60 hectares of land, part of a rural and wooded landscape of rare and pure beauty. 

After 60 years, the property counts 15 hectares of vines, of which 80-85% of Sangiovese and the rest include Merlot and Petit Verdot. Moreover, the property manages 17 hectares of olives groves. On the estate, Valerio Barbieri and his daughter Elisabetta Barbieri, the esteemed pupil of the winemaker Giacomo Tachis, collaborate to guarantee the high quality of the wine and olive oil.


Today the estate produces an average of 800 quintals of wine annually. During 60 years Ripanera had customers in Italy and abroad in Japan, England, the USA, Germany, and Switzerland. Oil production equates to an average of 30-40 quintals of olive oil per year. 

The company has deliberately remained small in size and qualifies as a boutique winery for the high quality of all its products. The mission of the property has always been and always will be to produce high-quality products, at the expense of quantity. 

Ripanera adopts the principles of low environmental impact. It has since long abandoned the use of synthetic fertilizers and herbicides, replacing the former with green fertilizers and the latter with cultivation practices such as under-row processing and following the principles of integrated struggle.

The production of high-quality grapes occurs by decreasing the production through reductive agronomic techniques: short pruning, thinning, shorting of the grapes. Even the Sangiovese clonal choice preferring Sangiovese clones that guarantee reduced high-quality productions. 

Chianti Classico

Chianti is a name resonant with the history of winemaking. In the fifteenth century, when Florence and Prato dominated the commerce of Europe, the merchant Francesco Datini referred to Chianti in his accounts creating the first record of the name.
Since then Chianti has flowed freely throughout Florence’s history. At the reception given by Cosimo de Medici in honor of Pope Pius II of the Piccolomini family, the finest wines were served: “Trebbiano”, “Vermiglio”. “Malvasia”, all related to modern Chianti Classico wines.
The “Classico” distinguishes itself from other Chianti by geographical area and for the rigorous blending and processing. The “Chianti Classico” wine boasts the “controlled and guaranteed denomination” (DOCG).
Image by Nacho Domínguez Argenta

Chianti Classico

Chianti Classico Ripanera is produced within the area called Chianti Classico. The grapes destined for Chianti Classico come from the oldest vineyards of the estate and are at least 85% Sangiovese. The alcoholic fermentation with maceration lasts 10-12 days and is carried out at controlled temperature; after racking, the wine spontaneously starts malolactic fermentation. The refinement is done in French oak barriques which help to soften the tannic taste and give the wine spicy notes. The Chianti Classico Ripanera is a balanced, elegant, and harmonious wine. 

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Vermiglio is our Toscana IGT Rosso made from Sangiovese grapes and a small percentage of Merlot. The fermentation takes place in steel fermenters at controlled temperatures, the aging is done in cement tanks. Vermiglio is a wine that presents itself to the eye with a beautiful deep ruby red, the scent conquers with the intensity of fruity notes; blackberry, cherry and red berried fruits emerge. It is a soft, fragrant, and very versatile wine in terms of combinations. 

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Vino Rosso

Vino Rosso di Ripanera is our red wine made only from Sangiovese grapes from the youngest vineyards. The vinification follows the same of the Toscana IGT Rosso.

The fermentation takes place in steel fermenters at controlled temperatures. Wine characterized by a fresh and lively aroma, excellent drinkability and pleasantness. It is suitable for any palate and situation. 

The Olive Oil

The estate has about 4000 olive trees, among which there are the varieties: frantoio, leccino, moraiolo and pendolino.
The production is about 30-40 quintals of olive oil divided between olive oil suitable for Chianti Classico DOP and Tuscan IGP olive oil.
The entire production is in the process of being converted into organic.
Even the olives are treated with the utmost care, collected and brought to the oil mill within 12 hours, to prevent the olive oil to develop acidity and the deterioration of the quality.
The oil mill is at continuous cycle and the extraction of the olive oil is done at a controlled temperature between 24°C and 26°C to ensure the best quality of the product. The company has for a long time bottles the olive oil under the name “Terre del Chianti Classico”.


Phone: 331 664 8875

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How to reach us

Via Empolese, 180
50026 - San Casciano in Val di Pesa,Firenze 
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