1966 – The Beginning of an Adventure

The lands that today house La Ripolina were part of a large estate called La Piana, owned by the noble Roman family Ceriana Maineri Lante della Rovere until the 1960s.

In 1966, brothers Enzo and Italo Cresti purchased a “small piece” of that land from La Piana, which eventually became La Ripolina. Initially, alongside crops of cereals, they also raised pigs, a practice that was later abandoned.

The 1970s

After the premature death of Italo, Enzo found himself alone managing the business, a dream shared by both brothers. As the years passed and Italo’s three children came of age, the inheritance division granted the estate to Enzo, who continued running it together with his wife Nella and their daughter Laura.

The 1980s

During the 1980s, several hectares of vineyards were planted, mainly with white varieties: Pinot, Trebbiano, and Malvasia. These grape varieties produced wines that were particularly appreciated. It is said that in past centuries, the lands around the Pieve di Piana provided moscatello wine for the bishop’s table in Siena. Additionally, two artificial lakes were built for irrigation and water conservation, as these clay-rich soils were extremely poor in water retention.

1992 – The Arrival of the Agriturismo

In 1992, a new chapter began: the agriturismo era. This period allowed the gradual restoration of the entire real estate heritage.

2012 – An Organic Farm

In 2012, La Ripolina became an organic farm primarily focused on cereals. The vineyard was reduced to a few hectares, planted with Merlot, Sangiovese, and Cabernet, and most of the grapes were sold.

New Perspectives

Over the years, the agriturismo has grown, welcoming thousands of guests from all over the world. Today, the farm is managed by Laura and her daughters Margherita and Camilla, who continue with dedication and an innovative spirit the work of Enzo and Nella.

With Camilla and Margherita joining the business, significant changes have been made, including the production and sale of their own wines, the restoration of the cellar, and the opening of the restaurant.