Emilia Romagna


Parmiggiano Reggiano, Parma Ham, Balsamic Vinegar of Modena, Brisighella Extra Virgin Olive Oil … For you who love good food, discover our typical, unique and ancient products accompanied by a good glass of wine, they will make you love this special land of Emilia-Romagna: 44 PDO and PGI food products, the 1st region in Europe!


Ferrari, Ducati, Pagani, Dallara, Lamborghini and Maserati The passion for engines: in our land reside the secrets of the most sophisticated and modern car and motor manufacturers in the world. That rumble: a melody that excites the heart …

What are the origins of the main grapes we vinify:


It is believed that the Etruscans cultivated this grape more than 2000 years ago. Experts believe that the area of origin of this grape is the Apennine area between Tuscany and Romagna. Where does its name come from? There are several thoughts about it: some think that it derives from “Sangiovannese”, that is from the area of San Giovanni Valdarno; others think that it derives from “sanguegiovese”, or “blood of Jupiter”, identifying the very first cultivation area in Monte Giove (near Santarcangelo di Romagna).

The ancient Roman poet Virgil in his work “Quinta Bucolica” made it known that already 2000 years ago the ancients cultivated “Vitis Labrusca”. Subsequently it will be Pliny the Elder to exalt in his writings its characteristic “blood-colored” leaves and its medical properties. There is no clarity on the origin of the name: there are those who believe that it derives from “labrum” (margin of the fields) and “ruscum” (spontaneous plant), which is perhaps more suited to the “Vitis Labrusca” of today ; others think it derives from “labo” (I take) and “ruscus” (which stings the palate, “brusco”), to indicate an important tannicity and acidity.

Pliny the Elder spoke of this “homemade wine” (from the Latin “Vinum Trebulanum”), identifying it as a very popular wine on farms in Roman times, a detail that gave rise to its name (from the Latin “Tribula”, Farm). Its diffusion in Emilia-Romagna in the Middle Ages is testified by various writings, and today it has become the largest production area in Italy.

Mentioned in the ancient text “Naturalis Historia” by Pliny the Elder, Pignoletto was well known by the ancient Romans. The name of this vine seems to derive from the shape of the cluster similar to a pine cone. It seems that the origin of this vine is linked to the Greek lands. In fact, laboratory tests have shown that the DNA of Pignoletto matches that of Grechetto di Todi. The first writings that speak of these grapes, dated around the 1600s, speak of “Pignole” white grapes.

1st white wine to receive the DOCG designation in Italy. Dell’Albana, already known since ancient Rome thanks to the writings of Pliny the Elder and Cato, it is thought that the name originates from the Latin “albus”, referring to the white color of the berry. Others think that the name refers to the Alban Hills of Lazio, a possible area of origin of these grapes brought by the Romans to the Romagna lands.



Already at the time of the Etruscans, our peninsula was known as a wine production area, in fact known as “Enotria” or as the Greek playwright Sophocles called it the “land favored by the God Bacchus”.

At first the Romans carried on the cultivation of native varieties according to the techniques learned from the Etruscans, but over time the Etruscan trees were abandoned and a well-organized and productive system developed consisting of rows, similar to the Guyot system used in our days, capable of produce up to 15,000 kilograms of grapes per hectare. Among the best known wines of the time were Albanum, Tusculanum, Caecubum and Veliternum. Lazio thus becomes a reference area for the production of important wines of the past, in particular in the territories of the Castelli Romani, in the Viterbo area and in the Frascati area.

Why in these areas?


Thanks to the richness of minerals of these lands of volcanic origin and a temperate Mediterranean climate along the coast and more subject to large temperature variations in the innermost areas. Over time, this has therefore favored the cultivation of both native and international varieties, wines with fruity notes and good acidity.

Our desire is to continue sharing with you these flavors, ancient flavors of over 2000 years, which represent our origins, but which still transmit the pleasure of everyday life, of genuineness, of being able to taste something good with those you love.