The company has been operating for over fifty years in San Giovanni in Marignano, in Emilia-Romagna, in the heart of the Terra dei Malatesta. The production facilities and vineyards are located on the rolling hills of the municipality of San Clemente, where the grapes are the undisputed protagonist of these landscapes. After fifty years, the happy intuition of the founder Enio Ottaviani is still evident in the gestures that animate the cellar. It is the enthusiasm of doing and knowing how to do, in the wake of a tradition that has always guided the necessary technological transformations. All this translates into the quality that distinguishes the wines of the Enio Ottaviani S.S. Agricultural Company, the perfect meeting between passion and professionalism.
At the beginning of the legendary ’60s, two brothers, Giuseppe and Primo Santini, gave life to this company, of about 28 hectares, to recover and give new vigor to the ancient and traditional cultivation of the vine. While the countryside of Coriano spreads and the local farmers become hoteliers and lifeguards, the love for the land remains in the heart and soul of the two pioneers who re-evaluate the native Sangiovese; strong also of the competence of a young agronomist Faenza, the dott. Remigio Bordini. The results are excellent and the best private and social wine cellars derive from the lifeblood of the company and get important awards. Years and seasons go by, and from the initial 7 hectares of vineyards the investment and experimentation aimed at finding the best quality is growing.
The history of the Longanesi grape comes from a happy intuition by Antonio Longanesi, nicknamed “Bursòn”. In the mid-50s the Longanesi family passed to modern viticulture by multiplying this wild vine and guaranteeing its survival. In fact, in 1956, the first vineyard of Uva Longanesi was planted. The birth of the “Bursôn” wine as it is known today dates back to 1996, when Sergio Ragazzini and his friend Roberto Ercolani (winemaker), both from Bagnacavallo, decided to create a “great red wine of the plain”. This vine and its wine are so indissoluble linked to the territory of Bagnacavallo and the surrounding Romagna plain.
The fortunate history of Centesimino, the red Sauvignon of Romagna. The stories of the vines that today we drink with great tranquility often contain moments of human life of extraordinary interest. This is the case of the wine called Centesimino. This wine has been called until the mid-twentieth century red Sauvignon due to its particular aromatic characteristics that slightly reminiscent of the irrepressible strength of Sauvignon blanc. Although it has nothing to do with either the latter or the less renowned French rouge Sauvignon, Centesimino has always been much loved by the winemakers of Romagna for its organoleptic qualities. The past tells how the reconstruction of the vineyards after phylloxera saw a protagonist such a Pietro Pianori and his farm called “terbato”. Written and oral sources confirm that the reconstructions of the plants carried out around the ’60s and ’70s in the Oriolo area, in Faenza, all derived from the possession of Pietro Pianori called the Centesimino, who first rebuilts its vineyard obtaining the necessary gears from a wine plant found inside the garden of a building in the center of Faenza that survived the phylloxera thanks to the protection of the walls. As for the “nature” of the wine, today – thanks to the tests carried out on the DNA – it can be said with certainty that Centesimino is a biotype of “Alicante Faenza” and therefore a variety in itself and not due to other strains already recognized. In 1995 the Torre Oriolo Producers Association was founded, to which agricultural producers, artisans and traders who work to promote the rediscovery and enhancement of the entire district, including of course the food and wine products. In 2004 the wine was registered in the national catalog of varieties with the name of Savignon Rosso or Centesimino. Today there are eight companies that take care of this oenological niche with their work.
An unmistakable interpretation of Lambrusco is that which Cavicchioli offers… In particular for its variety of Sorbara, a type that is very difficult to cultivate but one which transforms the terrains mineral quality from poor to complex.
A company that has recently gone over to biological, where the vineyards are cultivated following the rules of integrated pest control keeping in mind the lunar phases. The wine making processes are the essential ones. They have identified micro-zones where they cultivate the varietites that are most compatible. The canteen is investing in a Sangiovese Riserva project that is being realised amongst the Serra Dei Colli zone in Imola
A company that was created at the beginning of the sixties and today is run by Francesco Lambertini. In the last few years the technique of the vineyards conduction has been revolutionised concentrating on short pruning, thinning out and integrated pest control in an effort to reduce to the max chemical treatments of the land.
The Pizzamiglio family have collected over the years tools for pruning and treating fungicide in the vineyards, crushers and presses as well as antique pumps for moving the liquid from one container to another, owning a true and proper wine growing and wine museum. The activities amongst the vineyards and the canteens are all concentrated in bringing out the best of the aromatic quality with the grapes variety
When passion comes before everything else… Claudio Drei Donà, attorney, transmitted a dedication for wine to his son Enrico. Rigorous style, refined elegance, one of the most important Sangiovesi out there.
This is synonymous with Lambrusco. Not only in its substance but also in shape. In almost a century of life this canteen has always known how to evolve by pushing the attention not only on the wines but also on its packaging, trying to find ways in making it better, more captivating and tempting.