In the Romagna hills outside Imola, at the foot of the Apennines, Tre Monti has been making wine the hard, principled way for more than half a century. When founders Sergio and Thea Navacchia began their project in the early 1960s, producing quality wine in Romagna was considered the work of visionaries at best and eccentrics at worst. Today, their sons David and Vittorio run the estate with the same conviction, and the wines speak for themselves.
Two Estates, One Philosophy
Tre Monti manages approximately 55 hectares across two distinct properties. The Imola estate sits in cool valleys near the Rio Sanguinario at around 100 meters elevation, with clay-loam soils suited to white varieties, particularly Albana. The Forli estate occupies sandy-clay ridgeline land at 150 meters, exposed to both Apennine and Adriatic winds. The interplay between these two terroirs gives the Tre Monti portfolio its range, from crisp mineral whites to structured Sangiovese reds.
Working With the Land, Not Against It
Tre Monti has practiced organic viticulture for decades, with inter-row cover cropping, biodynamic practices timed to lunar cycles, and a strict avoidance of synthetic inputs. In the cellar, indigenous yeast fermentation, minimal sulfur additions, and the use of amphora for select cuvees define the approach. The result is a portfolio that is transparent about its origins: these wines taste of Romagna, of its limestone and clay, its coastal breezes and Apennine cold.
Native Varieties as the Heart of the Project
Tre Monti focuses on Romagna's indigenous grapes, above all Sangiovese, Albana, and Trebbiano. These are not fashionable varieties, but they are the right ones for this land. The estate's flagship wines, including Thea Rosso, Anabla, and Vitalba, demonstrate that Romagna's local grapes, handled with minimal intervention and grown on properly cared-for soils, produce wines of genuine complexity and longevity.