Alessandro Fedrizzi spends his time in the vineyard and on the tractor, in the cellar during the long months of harvesting as the vineyard plots are scattered between Valsamoggia and Zola Predosa. He started this business for pleasure and shares his passion and the cellar with several young winemakers in the area. The business model is not usual, but it is necessary when first in the family you start farming and making wine. His parents, both science graduates, have always supported his great passion, ever since he asked for a hectare of vineyard as a birthday present at the age of 14. He did not get it immediately, it took him three long years of trying. Clear ideas and respect for tradition make him, at only 29 years of age, already an agricultural entrepreneur for 12 vintages.
Bottle re-fermentation is the key to more than 50% of the bottles produced in the winery. For both Pignoletto and Barbera, sparkling with character, like the Emilian. Exaggerated at times. The structure of the wine changes according to the resting on the lees, the type of re-fermentation (with different types of must) and the subsequent disgorgement. Currently more than 25,000 bottles are produced, bottled and then disgorged in the cellar manually, with the help of machines using compressed air. Alessandro says that for him the wine is white and still, but the style of the reds is modern, never predictable.
The grapes for Pignoletto Superiore are always picked last among the whites and only and exclusively from the Castello di Serravalle vineyard. The reds are fresh and immediately drinkable wines, expressing respect for the vine and the fruit. It is different for the latest arrival, Serravalle, Barbera Riserva 2017, bottled a couple of years ago and marketed from the end of 2021. A first reserve for the winery where structure, acidity and complexity open a new chapter for lovers of full-bodied red wines. There are less than 4 hectares under vine at Castello di Serravalle, a Barbera vineyard of about 1.7 hectares right next to the medieval village. Old vines of Cabernet Sauvignon, Angela grapes and Pignoletto will lead you to the winery.
4.7 hectares planted with Grechetto Gentile, Malvasia, Chardonnay and resistant Johanniter and Bronner vines finished planting in early 2022. A classic method, from harvest 2021, based on a Riesling will be ready at least in two years. A new Bianco Bologna based on Sauvignon Blanc and Incrocio Manzoni. The company has started the practice of organic conversion from September 2021.
Fine bubbles and good persistence, the colour is a slightly intense, bright straw yellow, good acidity and a fresh drink. First bottle of classic method 100% Grechetto Gentile, over thirty months on the lees, harvest 2019 and disgorgement end 2022. In the glass, the aromas of the long stay on the lees make it perfect when served as an aperitif, or throughout the meal.
It is a single-varietal Grechetto Gentile, suitable for becoming a pure Pignoletto. Alcohol content 12,5%. Harvested in the second half of August and bottled after the winter season. Intense straw yellow in the glass, fine effervescence. Citrus aromas and almond aroma. Fresh and pleasant, it retains an authentic taste that is constantly evolving.
Sparkling white wine, fresh and fruity. At least 3 months on the lees, disgorgement, carried out manually at the volée for each bottle. An immediate and simple wine, for any occasion, hence its name, D’In dé, which in Bolognese dialect means ‘for every day’ and this is how we propose it to you.
Pignoletto from a single vineyard, located in Castello di Serravalle, 7000 square metres of Grechetto Gentile planted in 1982. The nose recalls balsamic notes, fresh fruit such as yellow pear, and stark apple. The taste is warm, full-bodied, and soft. The Grechetto Gentile grapes harvested for this wine are the last white grapes in the harvest, for full ripeness, vinified in steel.
A white wine with an aromatic profile based on Sauvignon Blanc and Incrocio Manzoni, a slightly intense straw yellow colour with balsamic notes and tropical fruit. First vinification vintage, with grapes from the Castagnola estate in Zola Predosa, represented on the label. The Sauvignon Blanc and Incrocio Manzoni are harvested separately and vinified at different times in steel tanks. After the winter, the wine is blended, which for this vintage is 65% Sauvignon and 30% Pinot Blanc to Riesling – the Incrocio Manzoni clone that gives fresh and aromatic aromas to the wine is added to fill the Grechetto Gentile tank.
A dry sparkling rosé wine with aromas of small red fruits, it is a pleasant accompaniment to traditional Emilian cuisine and cured meats. Re-fermented in the bottle for a minimum of nine months, and then disgorged at the bottomless, clear volé. An unusual wine that represents modernity accompanied by tradition. The first award obtained by our winery for producing wines that respect grapes, territory and tradition by Slow Wine in 2017.
Still red wine, Barbera vinified in steel, fresh fruit, body and acidity are the main characteristics at the glass, which is a dark, purple-red color. Easy-drinking, perfect pairing with a salami plate, the acidity is suitable for degreasing pork dishes and the unctuousness of Emilia-Romagna cuisine. The Barbera grapes used to make this wine are grown in Castello di Serravalle, in the immediate vicinity of the production winery.
Still red wine, Barbera and Cabernet Sauvignon vinified in steel. Rosso A944 is a wine designed for Sunday lunch, a perfect match for lasagne alla Bolognese and Tagliatelle al Ragù. The Barbera grapes used to produce this wine are grown in Castello di Serravalle, in the immediate vicinity of the production cellar from a young vineyard, only 12 years old, while the Cabernet Sauvignon comes from a vineyard over 50 years old. Blending takes place at least one year after the harvest, depending on the vintage. For this wine, 50 per cent Barbera and 50 per cent Cabernet Sauvignon are used, and the ageing takes place in the bottle.
Still red wine, Barbera vinified in steel. It rests in tanks for about two years and then finishes its ageing in the bottle. No wood is used in the cellar, which allows the wine to retain its freshness. Production is limited to 630 bottles for the 2017 vintage.
A red vermouth made from gentle Grechetto wine, the colour is intense and clean, as is the taste. The entrance is fresh and enveloping, thanks to the presence of lemon, orange, cedar and vanilla, followed by a rounded central body given by herbs such as gentian and artemisia. The finish of cardamom, cinnamon, ginger and pepper leaves the mouth dry and clean.
If you would like to visit the winery and organise a tasting you are always welcome, we like to tell you about our work and present our wines. We are located in the heart of Valsamoggia, a few kilometres from Bologna and Modena.
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