Tre Monti

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 .