Wines & labels

The producer

Enrico Lippi
Situated in Dicomano (north-east of Florence) at 400 meters above sea level, their small farm stretches over 98 hectares with 16,5 planted with vineyards.
The cellars and their barriques hold the prize of their organic farming, 100% Sangiovese based Chianti Rufina, while their olive trees produce some of the finest extra virgin organic olive oil that
we have ever tasted.
The order of the day is simplicity and honesty – there is an understated elegance to the life that they
lead. Their wines speak of purity, and the hospitality with which the wines are served is exemplary.

Since 1998, the entire estate follows organic agricultural methods.


Owner: Enrico Lippi and Elisa Santoni
Winemaker: Federico Staderini
Varietals planted: Mainly Sangiovese. Other varietals: Merlot, Canaiolo, Colorino, Trebbiano, Malvasia
Total acres: 98 hectares. 16,5 under vine
Soil: Soil composition is a clay loam originated by the geological formation “Marne di Vicchio” (marne and clay marne).
Winery production: 60.000 bottles

Azienda Agricola Frascole
Dicomano, Firenze – Italy

Frascole intro doc

Tuscany region


  • Frascole – DOCG Chianti Rufina
  • Frascole Riserva – DOCG Chianti Rufina
  • Bitornino – DOCG Chianti
  • Vin Santo – DOC Chianti Rufina Vinsanto



Wines labels & details


DOCG Chianti Rufina

Sangiovese 90%, Canaiolo and Colorino 10%


Winemaking: 8-12 days maceration in stainless, fermentation in concrete
Maturation process: 50% of the wine in French barriques

Frascole Riserva

DOCG Chianti Rufina

Sangiovese 90%, Colorino 10%


Winemaking: 18 days of fermentation in 40 Hl concrete vats
Maturation process: Malolactic fermentation in barriques where the wine stays for almost 1 year



IGT Toscana

Sangiovese 85%, Canaiolo and Colorino 10%, White Trebbiano and White Malvasia 5%


Winemaking: 10-15 days maceration in stainless (110 hl), fermentation in concrete
Maturation process: concrete containers for 12 months


IGT Toscana

Trebbiano toscano 100%


Winemaking: Manual harvesting and that starts very early in the morning in late
september. Grapes are gently crushed and put in concrete vats.
Here, the must stays on the skins for 12 to 24 hours at a temperature between 8 and 10°C. Then
pressing takes place and the juice is moved into stainless steel tanks where it stays for 10 hours and
kept cold in order to allow the thikker lees to precipitate. Finally the best part of the juice is racked
from the top into concrete tanks and inoculated with its own wild yeasts for fermentation.
After fermentation the wine remains in concrete on its thin lees until bottling.


Vin Santo

DOC Chianti Rufina Vinsanto

Trebbiano, white Malvasia, and unknown clones in the old vineyards


Winemaking: Grapes hung for 6 months in a dry room, then pressed and must placed into small chestnut barrels (Caratelli 40-80 litres)