First harvest for our reclaimed vineyard. Trebbiano della fiamma, 56-year-old vines, an abandoned vineyard recovered over the last 3 years on the hills of Forlì at 270 m above sea level.
The soil is white, calcareous, and silty with marine and chalky sediments, with a 30% slope on a hilly landscape that connects the vineyard to the sea with a breeze that accompanies every day.
In Romagna, the 2025 vintage progressed with occasional rain and a very hot July; the well-rooted plants held up well, bringing large, beautiful clusters to harvest.
Harvested on August 23 to preserve acidity and freshness, the must is crushed and destemmed and kept on the skins for 3 days; this starts the spontaneous fermentation, which is then divided between used wood and fiberglass (about 50/50 this year). After 6 months and a few rackings, it finally finds its way to the bottle—an emotional birth for our very first label.
A tense and savory Trebbiano, just like the wines we look for when it’s time to taste something exciting.
