The Gabellini family, owner of the estate, moved from the inland Romagna to Bertinoro and in 1962 purchased the land with Sangiovese and Albana vineyards, then bush trained.

Wine was an important part of the farming tradition, and serving it on the table meant sharing with guests one’s love and pride in the fruits of one’s labour. Even back then, it was not just refreshment, but way of uniting people, a chance to spend quality time together.

For us, wine is a tradition and passion that permanently binds us to our land. We firmly believe that the history, experience, dedication and professionalism of the people who work it all come together in the quality and character of the wines it produces, making them unique.

Organic farming

We have always believed in organic farming, which we have practiced with certification since 1999. No chemical insecticides are used on our crops, preserving public health and that of the vines themselves, enabling each vineyard to maintain its natural equilibrium, its aromas intact, its vibrant colours and enveloping harmonious atmosphere.

From 2018 we started biodynamic practices to stimulate the activity of the soil by facilitating the vital processes in the management of our. Fertilization, cultivation and breeding are carried out in ways that respect and promote the fertility and vitality of the soil and at the same time the typical qualities of plant and animal species. The grassing of the soil is alternated with the practice of green manuring, the turf is cut mechanically and no chemical weeding is practiced.


Vineyard farming and grape harvesting are operations that are all carried out manually. We do not use the sorting table but the grape selection is done by hand directly in the vineyard during the harvest.

Currently the extension of our vineyards is about 12 hectares of vineyards, 10 owned and 2 rented, with an average annual production of 50,000 bottles.


Walking through our vineyards, you can feel the timeless atmosphere and perceive the deep devotion of an entire family to its land. 

Stefano Gabellini

The Cellar

In the cellar we prefer spontaneous fermentations with indigenous yeasts that best interpret the vintage and the territory, aging takes place on the fine lees, we use large woods and concrete tank and all those practices to allow us to obtain wines of character in a natural way. In the company there is no shortage of experiments with ancient practices such as that of vinification in amphora which has given us exceptional wines.

For us, sustainability is a precious value therefore we work to preserve natural resources for future generations and seek the best methods to obtain the least possible impact on the environment. Also for this reason the bottles we use for our wines are only light ones because in this way we reduce the CO2 released into the environment.


We are members of the FIVI association that brings together winemakers who cultivate their own vineyards, bottle their own wine, personally taking care of their product. FIVI winemakers renounce the purchase of grapes or wine for commercial purposes. They only buy grapes for extreme winemaking needs. The FIVI winemaker respects the oenological standards of the profession, limiting the use of unnecessary and expensive additives, focusing his attention on the production of healthy grapes that do not need cellar make-up.