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