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Tre Monti

The Tre Monti winery continues to impress with their new vintages, but they also show that they aren’t afraid of thinking outside of the box. My recent tastings and conversations with David and Vittorio Navacchia introduced me to their Albana in anfora project, as well as the skin-macerated Trebbiano Piuttosto, which is refined all in concrete. All the while, their Thea Riserva and the Campo di Mezzo continue to show the potential of Sangiovese in Romagna. Both wines are sourced from the hilly Petrignone (Forlì) estate, between Castrocaro and Predappio, with vines that grow at 150 meters above sea level in soils of (yellow) sand, silt and clay. Tre Monti also farms parcels in another location, Bergullo (Imola), which is only about fifteen miles away, yet with significantly more limestone and blue clay in the soils, slightly more rainy conditions and at an average of 100 meters in elevation. It’s here that their white varieties excel the best: Albana, Chardonnay, Sauvignon Blanc, Grechetto di Todi and, of course, the Petit Manseng that produces the Thea Bianco (another experimental project). The Tre Monti winery farms organically while including some bio-dynamic principles when possible. Vittorio Navacchia assures me that their willingness to experiment will continue.

From Italy's Food and Wine Epicenter: Emilia-Romagna (Nov 2021) by Eric Guido

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2020 Sangiovese Superiore Campo di Mezzo

Release Price: $17

Color: Red

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