San Biagio Vecchio
Andrea Balducci's uncle was a well known enologist and in his childhood, the whole family got together to harvest a small family vineyard. That is one of Andre’s happiest memories and this is what brought him to drop law school to find his own winery. Today, San Biagio Vecchio is a 10 hectare property, farmed and certified organic, with vineyards, ancient grain wheat, and bushes. Total bottled production is 2500 cases.
The estate used to be a Church property, and the local priest, Don Antonio, loved to make wine from such a unique area. But the Church thought he was spending too much time in the vineyards and they decided to sell the property. Andrea worked with Don Antonio for one year, learning all his experience. Meanwhile he met Lucia, who was the sommelier at the next door restaurant. They fell in love and now they are partners. Always smiling and with a positive attitude, they started their journey balancing between the respect for the Romagna traditions and the awareness of their unique “terroir” which deserve to be translated in the bottle. Sandy soil with fossils, only indigenous yeast on fermentation, long skin contact maceration on the whites delivers 2 interesting orange wines, shorter maceration and only concrete and stainless steel aging for the Sangiovese. They are one of the only 8 producers of Centesimino, a grape varietal that survived phylloxera.
The estate used to be a Church property, and the local priest, Don Antonio, loved to make wine from such a unique area. But the Church thought he was spending too much time in the vineyards and they decided to sell the property. Andrea worked with Don Antonio for one year, learning all his experience. Meanwhile he met Lucia, who was the sommelier at the next door restaurant. They fell in love and now they are partners. Always smiling and with a positive attitude, they started their journey balancing between the respect for the Romagna traditions and the awareness of their unique “terroir” which deserve to be translated in the bottle. Sandy soil with fossils, only indigenous yeast on fermentation, long skin contact maceration on the whites delivers 2 interesting orange wines, shorter maceration and only concrete and stainless steel aging for the Sangiovese. They are one of the only 8 producers of Centesimino, a grape varietal that survived phylloxera.