The Roots of Our Wines
As early as 973, Alberto, Bishop of Bologna, granted the Bishop of Parma, along with the church of Monteveglio, 30 tornature of vineyards. References to the wines of the Bolognese hills have appeared one after another, and even the scholarly treatise on wines published in Rome in 1596, written in Latin (A. Bacci, *De Naturali vinorum historia*), dedicated a chapter of Book V to the “Bononiae vina.” Even then, the wines of Bologna were produced from vineyards located in “apricis collibus” and “sub Appennini radicibus,” that is, on the sunny hills at the foot of the Apennines.
PIGNOLETTO
Pignoletto is the name of the native grape variety from which this unique, delicious, and exclusive wine is made: it is rightly considered the “KING of the Colli Bolognesi.”
The regulations of the Ministry of Agriculture and Forestry—for which the Consorzio Vini Colli Bolognesi serves as the regulatory body safeguarding its quality and authenticity—require that at least 85% of the grapes come from the Pignoletto variety, while the remaining grapes must be sourced from authorized “non-aromatic white grape” varieties grown exclusively within the Colli Bolognesi region.
There are no precise and certain written records of this very unique grape variety, but there are countless knowledgeable and well-founded references!
Pliny the Elder, in his “Naturalis Historia,” written in the 1st century AD, mentions a wine called “Pino Lieto” that “is not sweet enough to be good,” and thus not appreciated, since it is known that the ancient Romans loved very sweet wine: from these statements, it can be inferred that Pignoletto was already known in antiquity.
In 1654, Tanara, in his treatise “Economia del Cittadino in Villa,” makes specific references to “Uve Pignole” grown in the hills of the province of Bologna, although it has always been characterized as a different grape variety with similar ampelographic characteristics. The leaf is pentagonal and trilobed, with a broad V-shaped petiole sinus; it is dark green, glossy, and smooth on the upper surface, while the underside is lighter in color. The cluster is medium-sized but compact or moderately loose, elongated and nearly cylindrical with winging, while the berry is medium-sized, elongated in shape, and amber-green in color.
The woody shoot is long, sturdy, and elastic, but sparsely branched and elliptical in cross-section; the vine exhibits good vigor on hilly, calcareous, clayey soil that is well-drained and rich in micro- and macro-elements, which give Pignoletto its highly appreciated and distinctive characteristics.
Budbreak occurs fairly early, around the second ten-day period of April, with the grapes ripening in early October. These splendid and distinctive grapes are used exclusively for winemaking, resulting in a decidedly unique product. It obtained DOC status in 1985.
The vine is trained using the spurred cordon and Guyot systems. The wine has a lovely pale straw-yellow color with greenish highlights and a delicate, fruity, intense aroma of hawthorn blossoms; it has a dry, harmonious, and fairly persistent flavor, with a fresh acidity.
It is produced in various styles: still, with its characteristics and typical traits intact; naturally sparkling; “superiore” with a natural alcohol content of 12% vol. from the grapes, produced, vinified, and bottled in the typical area of the region: the bottle is of the “Bordeaux-style with high shoulders” type and has a flat cork stopper, with the vintage of the grapes indicated on the label. Additionally, it is also available as a Charmat-method sparkling wine, with temperature-controlled refermentation in an autoclave, and as a classic-method sparkling wine with a minimum of 9 months of refermentation in a champagne-style bottle with a mushroom-shaped cork.
An excellent aperitif due to its fruity, delicate, and light character, it is perfect with Italian-style appetizers, fish, tigelle, vegetables, and eggs. It pairs well with any meal, but especially with white meats and fresh cheeses that bring out its best qualities; it’s a classic pairing with tortellini in broth! It’s perfect for any occasion, as it brightens up any gathering, and to fully appreciate its unique character, we recommend enjoying it young, served at 8°–10°C.
PINOT BIANCO
The grapes are grown in the Colli Bolognesi region, with at least 85% Pinot Bianco and the remaining 15% consisting of authorized non-aromatic white grape varieties.
The classification of Pinot varieties is highly complex and dates back to ancient times, as recent scientific research has dated some to 3500–4000 BC; many originate from natural seedings and were later developed through clonal selections.
The leaf is medium-sized, pentagonal, rounded, and practically entire, with a U-shaped petiole sinus; the upper surface is dark green, while the lower surface is light green with veins. In autumn, the leaf turns yellow. The cluster is small, compact, and cylindrical, while the berry is distinctly round, medium-sized, and golden yellow, growing on a thick, woody shoot with a rounded cross-section and a vigorous stem.
The clay-limestone hillside soil allows for a medium-expansion training system, with early budding and grape ripening in the second half of September; vigor is good with moderate and consistent yields, intended exclusively for winemaking. The wine is an intense straw yellow, fragrant, and distinctive: it has a dry, smooth flavor, with a warm alcohol presence and a light aromatic note. It is produced in the following styles: still, preserving its typicality and characteristics; naturally sparkling; and sparkling wine, using the Charmat method with temperature-controlled refermentation in an autoclave, and the classic method with 9 months of refermentation in a champagne-style bottle with a mushroom-shaped cork.
Refined and superb, this wine is perfect as an aperitif, with appetizers, and fish-based starters; white meats and mild cheeses enhance its distinctive character. Serve at 8°–10°C, uncorking just before serving, and, to enjoy it at its best, within two years of the vintage.
SAUVIGNON
Made from at least 85% Sauvignon Blanc grapes, with the remaining 15% coming from authorized white grape varieties grown in the Colli Bolognesi region.
Imported in the last century from France, more specifically from the Gironde region in the Bordeaux area, it found ideal and favorable conditions for its cultivation in the soils of this region. The leaf is medium-sized, rounded, and three-lobed, with a U-shaped petiole sinus; the upper surface is deep green, while the lower surface is light green and turns yellowish in the fall.
When ripe, the cluster is small to medium in size, cylindrical, and compact, and the berries are also small to medium, spherical, and light yellow. The vine is vigorous with sturdy, woody canes, though of medium length. The vines are trained using the Guyot system on hilly, calcareous, and clayey soil. Budbreak is slightly late, with the grapes ripening in September. Grape production is consistent and good, and the grapes are used exclusively for winemaking, resulting in high-quality wines that are carefully selected and highly appreciated for their refined taste and typical characteristics. With a deep, intense straw-yellow color, the wine has a delicate and distinctive aroma. On the palate, it is dry, full-bodied, well-structured, and harmonious, with a warm alcohol presence.
It is produced as a still wine, preserving its typical character, and as a sparkling wine through natural fermentation. The superior type is made from grapes with a minimum natural alcohol content of 12% vol., produced and vinified within the typical area of the region, bottled in a “Bordeaux-style” bottle with a flat cork stopper and the vintage year of the grapes indicated.
Excellent throughout the meal due to its full-bodied, structured, and alcoholic character; it is perfect with Italian-style appetizers, passatelli, and tortellini in broth, as well as with ricotta and herb-stuffed tortelloni. It pairs exceptionally well with fried or stewed fish, fish baked in foil, and grilled dishes. Serve at 8°–10°C within two years of aging, uncorking just before serving.
CABERNET SAUVIGNON
This wine is made with at least 85% grapes from the variety of the same name, while the remaining 15% comes from authorized “red” grape varieties grown exclusively in the Colli Bolognesi region. The variety originates from southwestern France, specifically the Bordeaux region and the Gironde department, and was imported to Italy toward the end of the 19th century.
The pentagonal leaf is medium-sized with a closed petiole sinus and a flat lobe; the upper surface is glabrous, dark green, and matte, while the underside is light green. In autumn, the leaf takes on a beautiful bright red color. The cluster is small, cylindrical tending toward pyramidal, with a very pronounced wing; the berry, spherical, is medium-sized with a skin ranging in various shades of purple, more or less intense. The vine is fairly robust with woody canes of medium size and thickness. The clayey, calcareous, rather heavy, and deep hillside soil allows for the cultivation of vines with medium expansion, such as the Spurred Spur system, with slightly late budbreak—that is, at the end of April—and grape ripening in the first half of October. It is a typical and distinctive wine, of high quality and class. It has been a DOC since 1985. When young, the wine has a ruby red color, tending toward garnet with aging. With characteristic notes of grass and earth, the aroma is persistent and fairly intense, while on the palate it is dry, full-bodied, warm with alcohol, appropriately tannic, herbaceous, and quite refined. It is produced exclusively as a still wine; after three years of aging and with a minimum alcohol content of 12% ABV, it becomes a reserve, with the vintage of the grapes also indicated on the label. A versatile wine for any meal, it pairs perfectly with game and more robust wild game: hare, wild boar, roe deer, and venison. Superb with red meats and pork loin, braised meats, and glazed meats. When paired with aged cheeses, its most delicate and refined characteristics shine through, and if aged for a few years, the wine is perfect as a meditation wine.
Serve at 18°C in large glasses, uncorking an hour beforehand.
BARBERA
Made from 85% Barbera grapes and up to 15% of authorized red grapes grown in the Colli Bolognesi region.
This grape variety is considered one of the most widespread in Italy, even though it is relatively young: there is no record of it until the end of the 18th century. Its origin is somewhat unknown, but everything suggests it comes from the Monferrato region, since Gallesio himself, in his “Pomona Italia” of 1839, named it “Vitis Vinifera Montisferratensis.”
The leaf is medium-sized with five lobes: the petiole sinus is “lyre-shaped,” mostly closed, and may have overlapping edges; the upper surface is smooth, a beautiful dark green color, while the underside is covered with a light velvety fuzz. In autumn, the leaves take on a reddish hue, which can even be bright red.
When ripe, the cluster is medium-sized and pyramid-shaped, while the berry, spherical, is decidedly medium-large, with a very dark bluish skin. The vine is robust, and the cane has fairly tender and elastic wood.
Budbreak is moderately early, occurring by the first half of April, while ripening generally takes place in early October. The vines are trained using the low-trellis and Guyot systems on hilly, clayey, and calcareous soil; they are vigorous but not exceptionally so, as they are sensitive to frost and ice. The Barbera grape is used exclusively for winemaking. In the Colli Bolognesi region, this variety has found a suitable climate and soil, thus allowing for high yields and quality; consequently, Barbera wine, when aged for a few years, acquires unique aromas and characteristics and is highly prized.
The wine is a deep ruby red tending toward purple, with an exquisite vinous aroma and characteristic notes of undergrowth. On the palate, it is dry, full-bodied, warm with alcohol, harmonious, and appropriately tannic in the naturally sparkling style, while in the still style, while retaining its typical characteristics, it is softer and more delicate.
It becomes a reserve after three years of aging, with a minimum alcohol content of 12% vol. and the vintage of the grapes indicated on the label.
Barbera pairs well with the characteristic dishes of Emilian cuisine: cured meats, pasta dishes, and savory sauces. It is perfect with boiled meats, mixed grills, roasts, and red meat stews. Paired with delicate game, it reveals unimaginable aromas and flavors! It should be uncorked fresh from the cellar, but above all, it is best enjoyed young to fully appreciate its distinctive character.
MERLOT
Made from at least 85% of the grape variety of the same name, with the remaining 15% coming from authorized red grapes grown in the Colli Bolognesi region.
This grape variety originates from southwestern France, specifically the Bordeaux region and the Gironde department: the first records of its cultivation date back to the late 19th century. The leaf is pentagonal, medium-sized with five lobes, while the petiole sinus is U-shaped; the upper surface is smooth, matte, and light green, while the underside is olive green with prominent veins. In autumn, the color tends toward a deep red. The cluster is medium-sized and moderately compact, distinctly pyramidal and winged in shape, with medium-sized, opaque dark blue berries.
The woody shoot is of medium thickness on a vigorous vine. The training system is medium-expansion (Guyot), on rather heavy, deep, clayey-limestone hillside soil. Budbreak occurs in the second ten-day period of April, while the grapes ripen from late September to early October. It is produced exclusively as a still wine. It is a wine with great potential for flavor and finesse, ruby red with violet hues, featuring a delicate, characteristic aroma with a typical light herbaceous nuance. On the palate, it is dry, smooth, savory, full-bodied, and warm with alcohol.
At the table, it is perfect with lasagna, cannelloni, tagliatelle, and broth-based soups; it is unbeatable with boiled meats, grilled meats, and skewers of white and red meats, light game, and mushrooms. Served at 18–20 °C in fairly large glasses, it is superb, while aged for three to four years, it is incomparable; paired with aged cheeses, it is a wine for contemplation.