podere le ripi 里皮農場
A Living Community in Montalcino
Podere Le Ripi began taking shape more than fourteen years ago as a shared dream among a small group of young people who came from different parts of Italy and found themselves living—rather than simply working—in Montalcino. Many were experiencing agriculture for the first time, united by the desire to create something collective and meaningful. From the beginning, the vision was to cultivate not only vineyards, but also a group-oriented socio-agricultural ecosystemcapable of growing organically and inspiring others.
Today Podere Le Ripi defines itself as a living organism: a farmhouse, vineyard, ecosystem, community and culture intertwined. The wines are the natural result of an evolving journey shaped by curiosity, shared experiences and constant exchange. From study trips to France to the countless bottles opened around the dining table, inspiration has flowed from artisans, farmers and winemakers, shaping a working philosophy based on collaboration and creativity.
Podere Le Ripi sees itself as a community-driven winery, where diversity is one of the greatest strengths. Guided by a “Forever Young” spirit, the project continues to evolve dynamically—expressing itself through agriculture, winemaking, social connection, beekeeping and many other discoveries yet to come.
Montalcino 的共生社群酒莊
十四年前，一群來自義大利各地的年輕人聚集在 Montalcino，Podere Le Ripi 的故事由此開始。當時的酒莊更像是一個充滿理想與實驗精神的夢想農場，許多人是第一次接觸農業。他們來到這裡，不只是工作，而是真正 生活在土地上。從一開始，他們的目標便不僅是種植葡萄，而是建立一個以團體為核心、能夠自然擴展與啟發他人的 社群式農業生態系統。
如今，Podere Le Ripi 將自己視為一個活的生命體：農舍、葡萄園、生態系、社群與文化彼此交織。酒款正是這個持續演化過程的自然成果。從團隊前往法國的學習旅程，到餐桌上分享的無數瓶葡萄酒，這些交流與靈感逐漸形塑出酒莊的文化——一種融合手工精神、農業智慧與創造力的工作方式。
Podere Le Ripi 將自己定義為一個 社群型酒莊（Community Business）。多元背景與不同視角正是團隊最大的價值。在「Forever Young」的精神下，酒莊持續保持動態成長，透過農業、釀酒、社群生活、養蜂以及更多尚待探索的領域，不斷尋找表達風土與生命力的新方式。
Two Slopes of Montalcino
Montalcino 的兩個坡地
Podere Le Ripi cultivates vineyards on two opposite slopes of Montalcino: Castelnuovo dell’Abate on the southeastern side and Galampio on the western slope. In total, the estate farms 35 hectares, with 32 hectares planted to Sangioveseand the remainder to Trebbiano and Malvasia.
The southeastern vineyards of Castelnuovo dell’Abate receive early morning sunlight and grow on clay- and limestone-rich soils of ancient marine origin, producing wines of depth and structure. In contrast, the western slope near the Ombrone River is cooler and more humid, with alluvial soils rich in sand and clay, giving wines a lighter and more delicate character. Together, these two distinct terroirs express the diverse identity of Montalcino through Sangiovese.
Podere Le Ripi 的葡萄園分布於 Montalcino 兩個相對的坡面：東南側的 Castelnuovo dell’Abate 與西側的 Galampio。酒莊共耕作 35 公頃葡萄園，其中 32 公頃種植 Sangiovese，
其餘為 Trebbiano 與 Malvasia。
東南坡的 Castelnuovo dell’Abate 擁有充足的晨光與富含黏土與石灰質的古海洋土壤，使酒款展現出深度與結構；而西側靠近 Ombrone 河的葡萄園氣候較涼爽濕潤，沖積土壤富含砂與黏土，使葡萄酒風格更輕盈細緻。兩個截然不同的風土共同展現了 Montalcino Sangiovese 的多樣性。
Podere le Ripi Cappuccetto Rosa Toscana Rosato IGT
里皮農場小紅帽粉紅酒托斯卡納粉紅葡萄酒 IGT
Cappuccetto Rosa is a rosé made from 100% Sangiovese, sourced from vineyards planted on sedimentary alluvial soils rich in galestro, alberese and granitic elements. The vines are trained in Guyot system (6,000 plants per hectare) and the grapes are harvested by hand during the last week of August to preserve freshness and vibrant acidity.
In the cellar, the grapes undergo direct pressing, with a short overnight skin contact before the must is separated from the skins the following day. Fermentation takes place with indigenous yeasts, and the wine is then aged for 10–12 months in stainless steel tanks.
Cappuccetto Rosa is not intended to be a typical easy-drinking rosé, but rather a short skin-contact Sangiovese that highlights the grape’s natural energy and savory character. Fresh, vibrant and expressive, it offers bright red fruit, delicate floral notes and a lively mineral finish—what the winery likes to call “naked Sangiovese.
此酒以 100% Sangiovese 釀造，葡萄園種植於 沖積沉積土壤上，土壤中混合 galestro、alberese 以及花崗岩碎石，賦予葡萄酒良好的礦物感與結構。葡萄藤採 Guyot 整枝方式（每公頃約 6,000 株），並於八月最後一週人工採收，以保留清新與活潑酸度。
釀造時採直接壓榨法，葡萄破皮去梗後與果皮短暫接觸一晚浸皮，隔天即分離果皮並開始發酵，使用 天然酵母進行發酵。之後在不鏽鋼槽中熟成約 10–12 個月，保持酒款的純淨與清爽。
Cappuccetto Rosa 並非傳統輕鬆易飲的粉紅酒，而更像是一款短時間浸皮的 Sangiovese，展現葡萄本身的能量與鹹鮮感。酒體清新活潑，帶有紅色水果與細緻花香，尾韻清爽礦物感明顯。
酒莊將其形容為 「最純粹、最裸露的 Sangiovese（Naked Sangiovese）
Podere le Ripi Attenti al Lupo Toscana Rosso IGT
里皮農場狼來了托斯卡納紅葡萄酒 IGT
Attenti al Lupo is made from 100% Sangiovese, sourced from vineyards across different exposures in Montalcino, where diverse soils contribute complexity and freshness. The vines are trained using spurred cordon and Guyot systems (5,000 vines/ha) and the grapes are harvested by hand during the first week of September.
The wine undergoes 100% whole-cluster fermentation, followed by 10 days of carbonic maceration in closed stainless steel tanks, enhancing its vibrant fruit expression. It is then aged for 12 months in concrete vats and stainless steel tanks to preserve freshness and purity.
In the glass it shows a bright red colour with expressive aromas of fresh red fruits typical of carbonic fermentation. The palate is slim, linear and very drinkable, supported by lively minerality and a slight bitter finish.
此酒以 100% Sangiovese 釀造，葡萄來自 Montalcino 不同坡向與土壤的葡萄園，多樣的風土條件為酒款帶來層次與清新感。葡萄藤採短梢修剪與 Guyot 整枝方式（每公頃約 5,000 株），並於九月初人工採收。
釀造時採 100% 整串發酵，並在密閉不鏽鋼槽中進行約 10 天二氧化碳浸漬（Carbonic Maceration），使酒款展現明亮奔放的果香。之後在水泥槽與不鏽鋼槽中熟成 12 個月，保持酒體的純淨與活力。
酒色呈鮮亮紅色，香氣以新鮮紅色水果為主。口感輕盈流暢、極具易飲性，並帶有活潑的礦物感與微微苦韻的尾韻。
Podere le Ripi Canna Torta Toscana Bianco IGT
里皮農場甜菜根蛋糕托斯卡納白葡萄酒 IGT
Canna Torta is a white wine made from 50% Vermentino, 25% Trebbiano and 25% Malvasia, all organically grown. The vineyards are planted on sedimentary alluvial soils rich in galestro, alberese and granitic elements, with vines mainly trained in Guyot system (6,000 vines per hectare). The grapes are harvested by hand during the last week of September.
In the cellar, fermentation and maceration take place for about three weeks in terracotta amphorae with the skins, allowing the wine to develop texture and aromatic depth. The wine then rests for 12 months in concrete vats, where it naturally settles before bottling without the addition of sulphites.
The result is a delicate pale white wine with expressive floral and fruit aromas. The addition of Vermentino in the blend enhances freshness and aromatic lift, while the amphora maceration gives the wine subtle structure and complexity.
Sulphite content: No sulphites added.
此酒以 50% Vermentino、25% Trebbiano 與 25% Malvasia 釀造，葡萄皆來自 有機種植的葡萄園。土壤為沖積沉積土壤，富含 galestro、alberese 與花崗岩碎石，
葡萄藤主要採 Guyot 整枝方式（每公頃約 6,000 株），並於 九月最後一週人工採收。
釀造過程中，葡萄於陶罐（Terracotta Amphora）中與果皮浸漬並發酵約三週，讓酒體獲得更豐富的層次與質地。之後在 水泥槽中熟成 12 個月，自然沉澱後裝瓶，不添加亞硫酸鹽。
酒款呈現 淡雅的淺色酒體，香氣帶有清新的花香與水果氣息。Vermentino 的加入提升了酒款的芳香與活力，而陶罐浸皮釀造則為酒體帶來細緻的結構與深度。
亞硫酸鹽：未添加
Podere le Ripi Sogni e Follia Rosso di Montalcino DOC
里皮農場夢想與瘋狂蒙塔奇諾紅葡萄酒 DOC
Made from 100% Sangiovese, this Rosso di Montalcino comes from vineyards planted on deep alluvial soils rich in silt and sand, mixed with gravel and alberese limestone fragments. The grapes are harvested by hand in the second half of September and fermented with indigenous yeasts.
Fermentation and maceration take place in large open-top oak vats for about 20 days, followed by 24 months of ageing in large oak barrels and a further 8 months in concrete vats, allowing the wine to gain balance and refinement.
In the glass, the wine shows a deep ruby red colour with elegant orange reflections. The bouquet reveals aromas of cherry, strawberry and violet, complemented by fresh wild herbs. On the palate, it is structured yet refined, with a broad and smooth texture and a long, persistent finish.
此酒以 100% Sangiovese 釀造，葡萄來自富含粉砂與砂質的深層沖積土壤，並混合礫石與 alberese 石灰岩碎石。葡萄於九月下旬人工採收，並以天然酵母發酵。
發酵與浸皮於大型開放式橡木槽中進行約 20 天，之後在大型橡木桶中熟成 24 個月，再於水泥槽中熟成 8 個月，使酒體更加平衡與細緻。
酒色呈深紅寶石色，帶有優雅的橙色光澤。香氣展現櫻桃、草莓與紫羅蘭的果香，並伴隨野生香草氣息。口感結構完整且優雅，酒體圓潤順滑，尾韻悠長。
Podere le Ripi Amore e Magia Brunello di Montalcino DOCG
里皮農場愛與魔法蒙塔奇諾布魯奈羅 DOCG 紅葡萄酒
Made from 100% Sangiovese, Amore e Magia comes from vineyards on the southeastern slope of Montalcino, where oceanic marl soils rich in clay and limestone shape the wine’s structure and minerality. The grapes are harvested by hand during the first week of September and fermented with indigenous yeasts.
Fermentation takes place in large open-top oak vats for 20–25 days, with most extraction carried out through traditional pump-overs and the remainder using the piemontesina infusion method. The wine then ages for 36 months in large oak barrels, followed by 2 months in concrete vats, allowing the wine to refine and harmonize.
The 2020 vintage is both compact and elegant, with a clear mineral backbone derived from the white marl soils. Aromas reveal red orange, Mediterranean herbs and vibrant red fruit, while the palate is rich, juicy and energetic. A dynamic Brunello that shows both immediate charm and promising ageing potential.
此酒以 100% Sangiovese 釀造，葡萄來自 Montalcino 東南坡地的葡萄園。當地土壤為富含黏土與石灰岩的海洋沉積泥灰岩（marl），賦予酒款清晰的礦物感與良好的結構。葡萄於九月初人工採收，並以天然酵母發酵。
發酵於大型開放式橡木槽中進行 20–25 天，其中大部分透過傳統翻桶（pump-over）進行萃取，其餘則採 Piemontesina 浸泡法。之後在大型橡木桶中熟成 36 個月，並於 水泥槽中熟成約 2 個月，使酒體更加平衡與細緻。
2020 年份展現出集中而優雅的風格，白色泥灰岩土壤帶來明顯的礦物氣息。香氣呈現紅橙、地中海香草與紅色果實的層次，口感多汁且充滿活力，結構細緻，既具有當下飲用的魅力，也具備良好的陳年潛力。
Podere le Ripi Cielo d'Ulisse Brunello di Montalcino DOC
里皮農場尤利西斯之天空蒙塔奇諾布魯奈羅 DOCG 紅葡萄酒
Made from 100% Sangiovese, Cielo d’Ulisse comes from vineyards on the western slopes of Montalcino, where soils composed of schist, limestone and sedimentary alluvial deposits rich in silt and sand give the wine freshness and elegance. The grapes are harvested by hand at the beginning of September and fermented with indigenous yeasts.
Fermentation takes place in large open-top oak vats for about 20 days, with most of the extraction carried out through traditional pump-overs and a smaller portion through the piemontesina infusion method. The wine then ages for 36 months in oak barrels followed by 2 months in concrete vats to achieve balance and refinement.
The 2020 vintage expresses the character of its terroir with harmony and elegance. Aromatically it shows vibrant red fruit and subtle forest notes, while on the palate the wine is juicy, refined and balanced, with soft tannins gently embracing the fruit. A captivating Brunello with excellent ageing potential.
此酒以 100% Sangiovese 釀造，葡萄來自 Montalcino 西側坡地的葡萄園。當地土壤由 片岩、石灰岩與富含粉砂與砂質的沖積沉積土壤 組成，並混合 galestro 與 alberese 等岩石，賦予葡萄酒清新與細緻的結構。葡萄於 九月初人工採收，並以 天然酵母 發酵。
發酵於 大型開放式橡木槽中進行約 20 天，其中大部分透過傳統翻桶（pump-over）進行萃取，其餘則採 Piemontesina 浸泡法。之後在橡木桶中熟成 36 個月，再於水泥槽中熟成 2 個月，使酒體更加平衡細緻。
2020 年份完整展現產區與年份特色，風格 和諧且優雅。香氣帶有新鮮紅色水果與森林氣息，口感多汁、結構細膩，
柔順單寧輕柔包覆果味，展現迷人的層次與 優秀的陳年潛力。
Lupi e Sirene Riserva
Brunello di Montalcino DOCG
狼與美人魚珍藏級蒙塔奇諾布魯奈羅 DOCG 紅葡萄酒
Made from 100% Sangiovese, this Brunello di Montalcino originates from vineyards trained in alberello system with high density (11,000 vines/ha) and planted on lightly alkaline brown marl soils with granitic elements. Grapes are harvested manually during the first weeks of September and fermented with indigenous yeasts. Vinification includes 20–25 days of fermentation and maceration in open oak vats, using traditional pump-overs and partial “piemontesina” infusion of the skins.
The wine ages for 36 months in large oak barrels, followed by at least 14 months in concrete vats, allowing the wine to refine and harmonize. The 2019 vintage shows a bright ruby red colour, with elegant aromas of earth and iron reflecting the character of the vineyard soils. On the palate it is balanced and refined, with silky tannins and vibrant energy, offering both immediate pleasure and excellent ageing potential.
此酒以 100% Sangiovese 釀造，葡萄園採 Alberello 高密度種植（每公頃約 11,000 株），土壤為略帶鹼性的褐色泥灰岩土壤，含花崗岩礫石。葡萄於九月初人工採收，並使用天然酵母發酵。釀造過程中於開放式橡木桶中發酵與浸皮 20–25 天，部分採傳統翻桶（pump-over），部分以 Piemontesina 浸泡法萃取果皮風味。
酒款在大型橡木桶中熟成 36 個月，之後再於水泥槽中熟成至少 14 個月，使風味更加融合與細緻。2019 年份呈現明亮優雅的紅寶石色，香氣帶有泥土與鐵質礦物氣息，展現風土特色。口感結構平衡、單寧柔滑細緻，充滿活力與深度，既適合現在享用，也具有良好的陳年潛力。