Monica Raspi

The Climb

Diagnosis gave way to fermentation, ripeness, and balance, but the underlying discipline stayed intact. The shift reads less like a break than a reapplication of skills to a different set of materials. Since 2007, Monica has been owner and winemaker of Fattoria Pomona. In that role, the work is tied directly to the estate’s daily demands: observation, timing, and the accumulation of choices that shape each vintage. The vineyard and cellar function as working ground, not scenery, and the style emerges from that repeated engagement.

Today

Since 2007, she has held the owner-and-winemaker role at Fattoria Pomona, where Sangiovese remains central. The grape is the frame for the work, setting the terms for how the wines are built and how they read in the glass. In Monica Raspi’s practice, the aim is clarity and restraint, with drinkability treated as a craft standard rather than a slogan. Fattoria Pomona is both site and workshop, the place where land and cellar meet in daily practice. Monica Raspi’s authority comes through continuity: the same place, the same focus, the same attention to what the wine needs in order to stay legible. The result is work grounded in consistency and close observation.

Signature

Monica's signature dishes include Chianti Classico Riserva 2016, Chianti Classico 2017, and Toscana Piero Rosso 2018. Read together, they mark a body of work built on poise rather than excess. The through line is structure with immediacy, and character without heaviness.

In Their Words “Fattoria Pomona is my land, my cellar, my place of action (and testing).” “I’m Monica Raspi and I chose to make wine.”

Recognition

“My idea of wine is drinkability.” The line is plain, and that is the point. It sets out a working standard that prioritizes ease, openness, and a glass that asks for another sip. For Monica Raspi, that simplicity is not a reduction; it is the shape of the craft.