In the early 1990s, Enrico Lippi took over an old dilapidated winery in his home village of Dicomano and resurrected it. The exceptional location in the Chianti Rufina area north-east of Florence is the basis for his handcrafted wines, which radiate elegance and finesse. Modern cellar facilities with traditional know-how and consistent organic management ensure individual wines with drinkability and longevity. The longest-lived Chiantis come from the Chianti Rufina area, but they are still accessible when they are young. 

By 1998 Enrico started to convert his farm to organic farming. At the same time, he painstakingly renewed the old vines in order to plant them at a much higher density, so they compete with each other, resulting in lower yields. At the same time, intensive investments were made in the cellar, so that the wines are largely protected in their development by gravity. Everything was done with an eye to maximizing quality.

Handpicking and destemming of the grapes with subsequent fermentation based on natural yeasts are typical of the style of the wines, which reflect their terroir. After fermentation and long macerations, wines are matured in cement tanks or wooden barrels, where they are given sufficient time to develop.

In addition to viticulture, Enrico Lippi also offers apartments that are perfectly suited as a starting point for hikes, visits to Florence or wine tastings in this picturesque landscape. 

From the Frascole winery you have a view over the region and the town of Dicomano, located in the mountains east of Florence. A picturesque hilly landscape with small valleys at altitudes of 370m to around 500m forms the terroir on which Enrico makes his wines.

The altitude and proximity to the Apennines are crucial for the structure of the wines. The high day/night temperature fluctuations ensure intense aromas as well as freshness in the wines.