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Ripoli

Guide

Ripolo, also known as Ripoli or Uva Ripola, is an ancient white grape variety from Campania, historically linked to wine-growing on the Amalfi Coast and documented in the area as early as the second half of the nineteenth century.

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Grapes

Ripoli

Ripolo, also known as Ripoli or Uva Ripola, is an ancient white grape variety from Campania, historically linked to wine-growing on the Amalfi Coast and documented in the area as early as the second half of the nineteenth century. It is found primarily in the areas of Furore, Amalfi, Positano, Tramonti, Ravello, Maiori and Minori, where it is grown in the terraced vineyards of the province of Salerno and forms part of the ampelographic base of the Costa d’Amalfi appellation, particularly in the Furore sub-zone. The leaf is medium to large, pentagonal, generally five-lobed, with a slightly blistered margin and a spiderweb-like underside. The bunch is medium-sized, cylindrical-pyramidal, winged and rather loose; the berry is small, rounded, with a thin, yellow skin and colourless, juicy flesh with a neutral flavour. When vinified, it contributes to wines of a straw-yellow colour, sometimes enhanced by golden highlights, with delicate aromas of yellow-fleshed fruit, citrus, white flowers and honey, accompanied by mineral and briny nuances. On the palate, it offers freshness, savouriness and a light yet harmonious structure, capable of developing greater complexity with ageing, particularly in the more concentrated styles or those produced from late harvests. Its most typical expression often emerges when blended with Fenile, Ginestra and Pepella, to which it lends aromatic finesse and a lively balance on the palate.