Di Sipio — a homecoming
Ripa Teatina, Abruzzo · Italy
Between the Adriatic and the Maiella, Nicola Di Sipio bought the land where his father had worked as a labourer. Today 70 hectares yield Montepulciano, Pecorino and traditional-method sparkling wine — and a story worth discovering.
© Di Sipio- Location
- Ripa Teatina (CH), Abruzzo
- Estate
- 70 ha — vineyards, olives, lake
- Winery
- opened 2004
- Oenologist
- Graziana Grassini
© Di SipioA story of return
Grandfather Peppino Di Sipio worked this land as a day labourer. In 2001 his son Nicola — an entrepreneur born in Ripa Teatina in 1953 — bought it, closing the family circle. The winery opened in 2004 and the first Montepulciano was bottled in 2006. In 2017 Nicola was named Cavaliere del Lavoro.
The family is Nicola, Anna Concetta and their sons Massimo and Paolo. Since late 2019 Paolo Di Sipio has devoted himself fully to the estate.
© Di SipioBetween sea and mountain
The hills of Ripa Teatina face the Adriatic, with the Maiella rising behind. Clay and limestone, sea breezes and mountain evenings give the wines freshness and longevity. The estate is a whole ecosystem: vineyards, olive groves, fields and a quiet lake.
© Di SipioGraziana Grassini — the wines' signature
Since the recent harvest, Di Sipio's wines have been signed by oenologist Graziana Grassini, one of the most respected names in Italian winemaking. Her aim is clear: a strong territorial identity, loyalty to the native Montepulciano and Trebbiano grapes, and continuity for the traditional method that Nicola Di Sipio chose from the start, among the first in Abruzzo.
© Castello ChiolaHospitality: the estate and Castello Chiola
The Ripa Teatina estate hosts tastings and events. The family also looks after Castello Chiola in Loreto Aprutino — a historic residence with roots in 864, from Lombard fortress to the Chiola family's neo-Renaissance restoration. With views from the Maiella to the Adriatic, the castle is becoming a place for refined hospitality and celebrations.
For wine lovers it is a chance to get to know the wines where they are made — in the company of the people who make them.