Tenuta La Viola

The Gabellini family, owners of the company, relocated to Bertinoro from the Romagna hinterland, acquiring the land with Sangiovese and Albana vineyards in 1962, which were traditionally cultivated as bush vines at the time.

Wine held significant importance in the peasant tradition, serving it at the table meant sharing love and pride for the fruits of the land’s labor with guests. Even then, it wasn’t just considered food but a point of connection among people, an opportunity to bond.

For them, wine represents tradition and passion, binding them inseparably to their land. They deeply believe that the history, experience, dedication, and professionalism of those who work the land converge into the quality and character of the wines obtained, making them unique.

They have always believed in organic farming, certified since 1999. They abstain from using chemical insecticides in their cultivations, preserving the health of people and vines alike, allowing each vineyard to maintain its natural balance, intact fragrances, vibrant colors, and enveloping atmosphere of harmony.

Since 2018, they have initiated biodynamic farming practices to stimulate soil activity, facilitating vital processes in managing their vineyards. Fertilization, cultivation, and breeding are carried out in ways that respect and promote soil fertility and vitality, as well as the typical qualities of plant and animal species. Ground cover is alternated with green manure, grass cover is mechanically mowed, and no chemical weeding is practiced.

Vineyard management and grape harvesting operations are all performed manually. They don’t use sorting tables; grape selection is done by hand directly in the vineyard during harvest.

Currently, the extension of their vineyards covers about 12 hectares, 10 of which are owned and 2 are leased, with an average annual production of 50,000 bottles.

Strolling through their vineyards, one breathes a timeless atmosphere, capturing the deep devotion of an entire family to their land.

In the winery, they favor spontaneous fermentations with indigenous yeasts that best interpret the vintage and terroir; refinement occurs on fine lees, large wooden barrels and concrete vats are used, and all these practices allow them to obtain naturally characterized wines, wines with a soul. They also engage in experiments with ancient practices such as amphora winemaking, which has yielded exceptional wines.

For them, sustainability is a precious value, so they work to preserve natural resources for future generations and seek the best methods to minimize environmental impact. Hence, they only use lightweight bottles for their wines, reducing CO2 emissions into the environment.

They are members of the FIVI association, which gathers vine growers who cultivate their own vineyards, bottle their own wine, and personally care for their product. FIVI winegrowers refrain from purchasing grapes or wine for commercial purposes. They only buy grapes for extreme vinification needs. FIVI winegrowers adhere to enological standards, limiting the use of unnecessary and expensive additives, focusing their attention on producing healthy grapes that do not require cellar makeup.