Wines of Emilia-Romagna

Contact with the lees gives this rosé sparkling wine a persistent and elegant bubble. The intense flavor of rose petals combines it wonderfully with appetizers, fish dishes or white meats.

Contact with the lees gives this rosé sparkling wine a persistent and elegant bubble. The intense flavor of rose petals combines it wonderfully with appetizers, fish dishes or white meats.

Il Mio Sauvignon è forse il vino più rappresentativo di Camillo Donati, per quanto qualcuno possa storcere il naso considerando la natura alloctona del varietale. Eppure, oltre ad essere stato impiantato nel '800, Camillo sembra essere riuscito a darne una propria interpretazione perfetta, senza sbavature, coerente e appagante. Vino dalla bolla fine ed elegante, questo Sauvignon rappresenta un master piece imprescindibile se si vuole capire al meglio la mano del vignaiolo nella rifermentazione, di cui queste zone sono indubbiamente patria.

Il trebbiano in purezza ad un’altitudine compresa tra i 180 a i 200 metri slm, con esposizione a sud.

Il vino che esprime al meglio l’identità rurale romagnola e che ci riporta nel passato, quando le famiglie contadine coltivavano il Bombino Bianco e sapendo di poter contare sulla sua resistenza, lo utilizzavano per ripagare i propri debiti. Da qui la DOC Pagadebit.

Il cru dall’omonimo vigneto del Solano, perfettamente incastonato tra un calanco spettacolare, il bosco antico dell’Olmatello e la cantina.

Berta Il Sangiovese fresco e fruttato ideale per i pasti di tutti i giorni.

This wine for us The challenge of producing a Sauvignon in our latitudes. Life in calibrating the load of grapes on the plant, surgical precision in determining the day of harvest. Working this vineyard is always difficult, but when it succeeds….

Not only albana, in our heart passito: everything played on elegance, balance and smoothness.

Classe 33 Rosso is the fruit of a project that began in 2000 when we planted the so-called “Bacchilega” vineyard. An ambitious goal: to bring a strictly local Sangiovese into the glass, without "mediations" (wood) or "aiutini" (improving vines). Only with the 2021 harvest, when the plants finally entered "mature" age, were we convinced that the goal, in our opinion, was achieved. It could not fail to bear the "Serra" sub-area on the label. It could not but be dedicated to Santa Sergio

SONO was born from a project begun in 2006, first with the renunciation of the use, in the vineyard, of any synthetic fertilizer and "systemic" pesticides, and then continued in the cellar through surprising trials of vinification and refinement without no use of sulfur dioxide. The cellar technology allows us to avoid, in every part of the production process, any contact with oxygen.

The first of our Sangiovese reserves.

When, back in 1985, Sergio and Thea planted the first chardonnay vineyard in Romagna, many shook their heads (and it wasn't the first time).

"Our" Bordeaux blend. First vintage 1982.

A second fermentation in the bottle for our first ancestral one, however linked to the deeply rooted regional tradition of "mosso" wine. We like to call it a classic method … halfway..

Our "vintage" Sangiovese, a splendid fusion of full-bodied Sangiovese from Forlì and the 'gentle' Sangiovese, more characteristic of western Romagna.

That pinch of Emilia that flows in our blood (just a pinch) is also expiated in this wine, all fruit and pleasantness. The Romagna response to lambrusco

Sweet version (attention, not passito) of our albana. Not cloying, he prefers non-milk-based desserts, but it's also delicious on its own, maybe a fresh hair!

The most "oriental" of the Pignoletti, it brings the verve of the Emilian tradition in sparkling wines into the glass. Fermented in autoclave according to the charmat method, for a delicate and excellent 'bubble' for a meal

Being among the pioneers of Georgian amphora (kvevri) winemaking in Romagna was truly an inspiring privilege for us. Amphorae are a splendid tool: they have proved to be an incredible accelerator and concentrator for the maturation of Albana wine, without however affecting even a single pinch of its varietal profile! And so Vitalba was born in 2013: a successful gamble, now the white "flag" of our company.

The most "Romagna" vine we have, a true and unique expression of the territory, in its 'dry' version, the one we love most.

Our most important red, from the best vineyard of the Petrignone farm, dedicated to mother Thea: when she died, it was 1989, we were little more than kids, we decided to continue her passion, and, if one day we produced a wine very good, to dedicate it to her. It took ten years, but we were happy, in 1999, to present Thea 1997. Dedicated to you, mom.

The link with tradition and the territory is important, very important, but sometimes the producer's curiosity is the engine of sometimes surprising "experiments"....

SONO was born from a project begun in 2006, first with the renunciation of the use, in the vineyard, of any synthetic fertilizer and "systemic" pesticides, and then continued in the cellar through surprising trials of vinification and refinement without no use of sulfur dioxide. After an initial phase of saturation of the must with oxygen (hyper-oxygenation), the cellar technology allows us to avoid any contact with oxygen in every part of the production process.

There are “female” rosés and “male” rosés. Here, this is a male rosé, which likes a cold cuts platter more than a fish cruditè. Only 'a few hours', maximum five, on the skins.

On the eve of the 2019 harvest we were on the verge of uprooting the last hectare of our splendid "della flame" Trebbiano vineyard in Petrignone: the commercial response and the market "mood" were too lukewarm (euphemism) towards this vine. But, "rather" than eradicating it, we wanted to make an extreme attempt, and put the maceration experiences acquired with Vitalba to good use and do something new: 25 days of maceration in concrete, a bit of good luck, and, voilà .

From the very sweet Moscato grape, a white sparkling wine of extraordinary quality: fruity and exotic, aromatic and very pleasant. Try it at the end of a meal with desserts and dry pastries.

Only aromatic Malvasia di Candia for this sweet, soft and fruity sparkling white wine. The aroma of peach and apricot is unmistakable: ideal with desserts, it knows how to amaze with a good spicy cheese.

Very pleasant and aromatic, a sweet sparkling white wine to be uncorked in company at the end of a meal, perhaps with a dessert or typical pastry.

After a soft pressing, a low-temperature fermentation and a second fermentation in an autoclave, we obtain this refreshing and pleasant sparkling wine, excellent as an aperitif.

Spumante Brut Starlight 4 Valli Love for the land and passion for wine is the constant that has always accompanied the generations of the Ferrari & Perini families. A sensitivity that comes from afar, which brings with it ancient and immutable values, such as respect for nature, constancy, the hard work that our predecessors employed to allow us to carry on the beautiful profession of the winemaker up to the present day. The most important moment of the company's development is the birth of Cantine 4 Valli, in 1952. The choice placed at the base of our philosophy, also referred to in the name, consists in the ability to best represent the typicality of the Colli Piacentini wines. In fact, the Cantine 4 Valli transform their own grapes and grapes purchased only and exclusively in the vineyards of the Piacenza hills. It is a real service center to which a series of companies distributed throughout the Piacenza area belong.

Spumante Brut Starlight 4 Valli Love for the land and passion for wine is the constant that has always accompanied the generations of the Ferrari & Perini families. A sensitivity that comes from afar, which brings with it ancient and immutable values, such as respect for nature, constancy, the hard work that our predecessors employed to allow us to carry on the beautiful profession of the winemaker up to the present day. The most important moment of the company's development is the birth of Cantine 4 Valli, in 1952. The choice placed at the base of our philosophy, also referred to in the name, consists in the ability to best represent the typicality of the Colli Piacentini wines. In fact, the Cantine 4 Valli transform their own grapes and grapes purchased only and exclusively in the vineyards of the Piacenza hills. It is a real service center to which a series of companies distributed throughout the Piacenza area belong.

Straw yellow with greenish reflections, pure Trebbiano from Romagna. Fresh and fragrant, suitable for any meal, especially fresh and first courses.

Intense and sparkling ruby red dry wine. Fruity and persistent bouquet with hints of cherry and violet. Fruity, fresh, lively and pleasantly harmonious on the palate. Recommended with red, grilled, roasted and boiled meats. It goes well with Asian cuisine. Serve at a temperature of 12-14 °C.

Dry red wine, sparkling, with a beautiful light color and balanced body, with a slightly rosy and very fine foam obtained from a long natural fermentation of Lambrusco di Sorbara grapes with a typical and fruity aroma. Suitable to accompany typical Emilian cuisine, but also with seafood and sushi. Serve at a temperature of 10-12 °C.

Testacalda is a 100% Classic Method Lambrusco di Sorbara Spumante made with the ancient and traditional method of refermentation in the bottle with final disgorgement. Ideal with cured meats, ramen, noodles, but also carbonara pasta. Serve at a temperature of 6 – 8 °C.

Trovador is a Lambrusco obtained from Sorbara grapes which is then re-fermented with an ancient method done exclusively in the bottle. Therefore obtained through a production process in which the final disgorgement is not performed, thus differentiating itself from the classic methods of production of Lambrusco. In this way a particular wine is produced whose scents are perceived in a more distinct and natural way.

The Cantina di Soliera Lambrusco Grasparossa Amabile wine is a sweet sparkling ruby red wine, of an intense red color, vinous, fruity with hints of violet, obtained from the natural fermentation of Lambrusco Grasparossa grapes. Lively, evanescent foam with a deep pink colour.

Sparkling semi-dry ruby red wine. It shows itself among fruity scents characteristic of Lambrusco, obtained from a natural fermentation. Lively sparkling and effervescent mousse. Mainly indicated in combination with typical dishes of the Romagna tradition including fresh pasta and cured meats.