We make natural wines from indigenous grape varieties of the Lamone Valley: Sangiovese, Albana, and Trebbiano. Our approach is simple—spontaneous fermentation, no selected yeasts, no temperature control, no additives. Just grapes, time, and care.
As Marco likes to say: “Not because we’re purists, but because we don’t know how to do it any other way.”
Red
52 Fuochi
IGP Ravenna Sangiovese
Our Sangiovese takes its name from the Descriptio Romandiole of 1371, an ancient census that recorded 52 “hearths” (families) in the parish of San Nicola—the church still standing on our estate.
White
Bessagalena
Romagna Brisighella Bianco DOC
In Romagnolo dialect, “bessagalena” means turtle—a creature that moves part snake, part hen. Like our blend: 80% Trebbiano (sinuous, elusive) and 20% Albana (rich, opulent).
Pirona
Romagna Albana Secco DOCG
“Pirona” means spinning top in local dialect—like the shape of our Georgian qvevri. This Albana ferments for 31 days in terracotta amphorae, untouched except for listening.
Alveda
Romagna Albana Secco DOCG
Our barrel-aged Albana, made following the protocols of the Brisighella winemakers’ association. Nine months in oak, eighteen in bottle. Elegance and structure.
Orange
Paglia
IGP Ravenna Bianco
Albana treated like a red wine: five days of skin maceration with twice-daily punch-downs, then nine months in concrete. Amber-hued, textured, and bold.
Vermouth
Autarchico
Vermouth Bianco Dry
Born from the wild herbs growing in our vineyard and a batch of Trebbiano that needed a new destiny. Wormwood, chamomile, rosemary, sage, and Mediterranean citrus.
Our Philosophy
All our wines are:
- Made from indigenous grape varieties
- Fermented with wild yeasts
- Produced without chemical additives
- Bottled in Burgundy bottles with screw caps
- Aged in steel, concrete, oak, or Georgian qvevri
