Perched above a dramatic valley in Valmarecchia, where Romagna, Tuscany, and the Marches converge, Tenuta Saiano is far more than a winery. Founded in 2003 by the Maggioli family and now guided by Alex Fulvi and Olivia Maggioli, the 100-hectare property is an entire living ecosystem, part vineyard, part forest, part kitchen garden, all of it tended with deep respect for the biological rhythms underneath every vine.
The Land
The Tenuta Saiano vineyards sit at around 400 metres above sea level in austere clay, arenitic cliff, and salenitic chalk soils, with San Marino's towering rock visible on the horizon. Only 8 of the 100 hectares are under vine; the rest are left as uncultivated forest, fruit orchards of ancient varieties, and vegetable gardens. Animals graze the property and their waste feeds the compost cycle. This is farming as ecology.
How They Work
Since 2020, Saiano has embraced biodynamic methods without seeking formal certification. Spontaneous fermentation with indigenous yeasts, no filtration, and maturation in a range of vessels all follow naturally from a philosophy rooted in soil life. Native varieties dominate: Sangiovese, Grechetto Gentile, and small parcels of Trebbiano Romagnolo. The estate's Sanzves bottlings, built entirely on Sangiovese, carry the minerality and tension that these mountain soils deliver.
Beyond Wine
Saiano operates as an agriturismo, welcoming guests to stay, eat, and experience the land directly. The same ethos that shapes the wine, biodiversity, no synthetics, and genuine connection to place, runs through every corner of the property.
