Podere Le Ripi’s Inspiration Lies Within its Wine-Makers

Francesco Illy’s path to Montalcino began with experience in art, marketing and coffee. His 1998 encounter with Castelnuovo dell’Abate became the basis for Podere Le Ripi, while his interest in soil microbiology shaped an understanding of the soil as a living environment linking minerals, plants and animals.

Sebastian Nasello, born in 1987, began studying oenology at 14. His years at the estate taught him to observe and release control, intervening only when strictly necessary. He argues that winemaking requires philosophical judgment across natural, microbiological, commercial and cellar variables rather than reliance solely on formulas and statistics.

Nasello describes Podere Le Ripi as a young community whose capabilities are developed internally. Employees, including Nasello, became partners. His qualitative ideal begins with biodynamics, respects Sangiovese as a mirror between grower and terroir, values long timescales and draws inspiration from Jura, the Loire and orange wines. The 2015 vintage particularly impressed him for the unpredictable power of its fermentation. His long-term goal is to preserve wine’s authenticity and freedom of expression.