Cantina Ribelà
The Ribelà winery is a young reality that rises in a place of centuries-old winemaking tradition called Frascati, within the Parco dei Castelli Romani. Founded in 2014, it is run by Chiara Bianchi and Daniele Presutti. The name of the winery comes from the dialect term “ribelare”, which means to cover: the act of hilling the soil around the vine with a hoe or spade symbolizes a new beginning and at the same time a continuous renewal of tradition.
The 2 hectares of vineyard of Cantina Ribelà are planted at 330 meters above sea level, on volcanic soils, and are managed biodynamically, in order to respect the vital balance of the soil. The configuration of this area is a small valley: this allows the vineyard to have all exposures. The vines are aged between 25 and 60 years and are trained in pergola and row. The varieties are those typical of the area: Malvasia di Candia and Lazio, Trebbiano giallo, toscano and verde, Bombino, Bellone for white wines; Cesanese, Aleatico, Sangiovese and Montepulciano for red wines.
The Ribelà wines are obtained through spontaneous fermentation with indigenous yeasts in open tanks. They undergo no filtration or clarification and do not contain any fining agents or chemical additives. The addition of sulfur is kept to a minimum and the total value never exceeds 30 mg/l. Chiara and Daniele work to translate into their wines the characteristics of the magnificent terroir of the Castelli Romani, particularly highlighting its minerality.
The Ribelà winery is a young reality that rises in a place of centuries-old winemaking tradition called Frascati, within the Parco dei Castelli Romani. Founded in 2014, it is run by Chiara Bianchi and Daniele Presutti. The name of the winery comes from the dialect term “ribelare”, which means to cover: the act of hilling the soil around the vine with a hoe or spade symbolizes a new beginning and at the same time a continuous renewal of tradition.
The 2 hectares of vineyard of Cantina Ribelà are planted at 330 meters above sea level, on volcanic soils, and are managed biodynamically, in order to respect the vital balance of the soil. The configuration of this area is a small valley: this allows the vineyard to have all exposures. The vines are aged between 25 and 60 years and are trained in pergola and row. The varieties are those typical of the area: Malvasia di Candia and Lazio, Trebbiano giallo, toscano and verde, Bombino, Bellone for white wines; Cesanese, Aleatico, Sangiovese and Montepulciano for red wines.
The Ribelà wines are obtained through spontaneous fermentation with indigenous yeasts in open tanks. They undergo no filtration or clarification and do not contain any fining agents or chemical additives. The addition of sulfur is kept to a minimum and the total value never exceeds 30 mg/l. Chiara and Daniele work to translate into their wines the characteristics of the magnificent terroir of the Castelli Romani, particularly highlighting its minerality.
