Nestled in the Savio valley at 250 metres above sea level in Mercato Saraceno, Tenuta Santa Lucia is one of Romagna's quiet biodynamic success stories. The estate was assembled in the early 1960s through a merger of family lands, eventually settling into 12 hectares of vineyard on a 100-hectare farm. What began as conventional viticulture has transformed over the past two decades into a fully biodynamic operation with an unusually expressive lineup of natural wines sold through Primal Wine.
The Vineyard
Hand-harvesting and a shift to organic, then biodynamic, farming define the estate's present identity. No synthetic chemistry touches the vineyard. Indigenous yeasts drive fermentation in stainless steel, and not a drop of sulfite is added at any stage, a genuine commitment in a region still catching up to the no-addition movement.
The Wines
Santa Lucia's portfolio leans into skin contact and bubbles with confidence. Albana, Bombino Bianco, and Sangiovese are the main varieties. The Ars Amandi and Panta Rhei orange wines achieve extended maceration without heaviness, while the Gallet Frizzante brings a playful fizz to the natural wine table. S-cett Sangiovese completes the picture with the savory, earthy character Romagna reds do best.
Why It Matters
Tenuta Santa Lucia proves that biodynamics and zero-sulfite winemaking in Romagna are not just possible but compelling. These are wines that drink with energy and tell a clear story of their valley.
