Vinsanto of Chianti Classico D.O.C.
Fattoria la Ripa is produced choosing the best bunches of Malvasia and Trebbiano
just before the beginning of the harvest, adding a small quantity of the best
bunches of Sangiovese, then all carefully placed on canes tray to fade, in large,
well ventilated rooms.
time the bunches are pressed and the must obtained is put to ferment slowly in
oak barrels, where it remains, sealed with wax, for about 10 years.
this long period the Vinsanto, reduced in time from 225 l to roughly 80 l per
barrel, is bottled and left to refine in the bottle for approx. 1 year.