Overview
These are the conditions under which the “Ribusuoli” adventure started, and to which, 14 years later the Estate is still faithful.
Vineyards
2010 red grape plants
3.7 acres with 2 clones of Sangiovese: one for younger and less structured wines; one for ageing wine
1.2 acres of Ciliegiolo
2018 red grape planting
1.2 acres of Sangiovese for ageing
0.5 acres of Colorino del Valdarno
0.7 acres of Canaiolo
2021 white grape planting
0.6 acres of Vermentino
0.6 acres of Malvasia
0.6 acres of Grechetto
0.6 acres of white Canaiolo
2023 planting
1.2 acres of Sangiovese for ageing
1.2 acres of Moscadello di Montalcino
Olive Groves
Extant
130 buds (“ributti”) of pre-existing olive trees after the 1985 frost, with plants of Olivastra Seggianese, Moraiolo and Frantoiano
2010 planting
80 plants with Leccino, Pendolino, Moraiolo and Frantoiano varieties
2023 planting
100 plants of Leccio del Corno
People
Since 2010 our workforce have remained the same, Raim, Giancarlo, and Fabio. We hope that in the future, others will want to participate in this project. In the vineyard, Michele has guided us from the start with the agronomic decisions, while in the cellar, since the very first harvest, we have been assisted by the patience and professionalism of Marco, who has accompanied us during every oenological operation. Alessandro has been keeping all professional areas in contact, facilitating dialogue and contributing to the restoration of the buildings.
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The passion of those who imagined and worked in the fields has born beauty in the face of the inevitable alternation of disappointment, toil and fulfilment. We too, like wine in a cellar, have matured and softened our edges, sharing the work, the experiences and ideas, watching the plants, the people and the products grow, year after year.
Animals
Together with the people that work at the Estate there are also animals, in particular the Apennine sheep – which do valuable work keeping the fields clean while fertilizing them –, roe deer (with which it is not always easy to interact: it is in fact very difficult to make them understand that they must not eat the sweet grapes of the vine in the spring), and also wild boar that would like to pick some of the grapes in the hot nights of the tuscan summer. But, at the end of the day, these animals were here before us; therefore, we had to find a balance that would be beneficial to both worlds.
The winery is organic since 2023. The shift to organic has been painless, because the methods and the products we use have remained unchanged since the beginning. Today we keep doing things the same way, while taking pride on our “Organic” brand.
buildings
The buildings of the Estate are
a) a two-storey farmhouse (where the farmers who worked there also lived), restored in 2013 with the utmost respect towards the original structure: a perfect example of the typical local construction style (stone and brick walls with a rectangular plan and a pavilion roof);
b) a building that dates back to 1928 located 20 Km away, then used as a barn, now adequately restored and used as the Estate’s cellar – the ground floor is for vinification and wine ageing, while wine tasting and selling are on the first floor. This choice, perhaps not very convenient, is however an ethical one, tied as well to our respect for the original buildings, the environment and tradition.
