Tre Monti Doppio Barbera Frizzante 2023

Tre Monti stands as one of Romagna's most innovative and quality-driven wine producers, with a fascinating history that spans over half a century. Located in the hills between Imola and Forlì in Emilia-Romagna, this family-run winery has become a beacon for sustainable viticulture and authentic expression of local terroir.

The winery's roots trace back to the early 1960s when Sergio Navacchia and his wife Thea embarked on what their sons would later describe as a "non-rational" adventure. In the 1970s, when making quality wine in Romagna was considered the work of "crazy visionaries," the couple revolutionized local winemaking. Thea, in particular, served as the driving force behind the winery until her untimely death in 1989, leaving an indelible mark on the estate's philosophy.

Following their mother's passing, brothers David and Vittorio Navacchia made the decisive choice to dedicate their lives to winemaking. Under their stewardship, joined by Vittorio's son Francesco representing the third generation, Tre Monti has evolved into one of Italy's most respected organic producers. The winery achieved organic certification in 2014 and is progressively transitioning to full biodynamic practices.

Tre Monti comprises two distinct properties totaling approximately 55 hectares. The Imola estate, located in the "Tre Monti" (Three Mountains) area at about 100 meters elevation, encompasses 28 hectares with clay-loam soils particularly suited to white grape varieties. The winery's main facilities and cellar are centered here. The Petrignone estate, situated in the Forlì hills at 150 meters elevation, covers another 28 hectares and boasts sandy-clay soils with good pebbly texture and stunning views over the Romagna plain. Remarkably, DNA research has identified this estate as the birthplace of Sangiovese Grosso, the grape behind Brunello di Montalcino.

Vittorio Navacchia, who oversees winemaking operations, champions minimal intervention both in vineyard and cellar. The estate focuses on indigenous varieties—primarily Sangiovese, Albana, and Trebbiano—while also experimenting with Barbera and select international varieties. Key principles include estate-grown fruit exclusively, inter-row cover cropping, biodynamic practices following lunar cycles, indigenous yeast fermentation, minimal sulfur additions, and amphora aging for special cuvées.

Tre Monti's portfolio showcases both tradition and innovation. Their flagship Vitalba Albana in Anfora, fermented and aged 120 days on skins in Georgian amphorae, represents one of Italy's finest orange wines. The Sangiovese Riserva wines, including "Petrignone" and "Thea" (dedicated to Sergio's late wife), demonstrate the estate's mastery of Romagna's signature red grape. The playful Doppio line features fun, frizzante wines including the popular Barbera and Pignoletto, while Campo di Mezzo offers a fresh, approachable Sangiovese Superiore.

Throughout their evolution, Tre Monti has collaborated with renowned consultants including Francesco Spagnolli, Vittorio Fiore, and Donato Lanati. These partnerships helped establish their reputation for quality while maintaining their independent spirit. Today, with 180,000 bottles produced annually and a team speaking four languages (including Romagnolo dialect), Tre Monti represents the perfect synthesis of tradition and innovation—proving that after 50 years, their success is no accident but the result of passion, vision, and unwavering commitment to their land.

Emilia-Romagna's viticultural legacy dates back to ancient times, with both the Etruscans and Romans recognizing the value of the region's fertile terrains. Subsequently, they initiated the cultivation of vineyards, thereby establishing the foundational pillars of the region's wine legacy. Over time, Emilia-Romagna welcomed various traders and settlers, and their collective contributions further shaped its wine traditions.

Geographically, Emilia-Romagna spans from the expansive plains of the Po River to the rugged terrains of the Apennine Mountains. The region's climatic conditions, moderated by the Adriatic Sea, provide an optimal environment for viticulture. Its terroir, characterized by a composite soil structure of clay, silt, and sand, accentuates the uniqueness of its vineyards. This particular soil composition ensures that grapes cultivated here encapsulate the region's intrinsic qualities, resulting in wines that reflect the true essence of Emilia-Romagna.

Emilia-Romagna is a repository of diverse wines, with Lambrusco often being the most recognized. However, its offerings extend beyond this effervescent variety. The region's Sangiovese reds are emblematic of its profound wine-producing expertise, while the Trebbiano whites exhibit a distinct lightness and elegance. With an increasing emphasis on organic and natural wine production, Emilia-Romagna is poised to be at the forefront of contemporary vinicultural innovations, underscoring the belief that wine is not merely a beverage but a narrative of its origins.