AL DI LA' DEL FIUME

“Only if we start from our roots will we find the strength to fly.” Al di là del Fiume we are trying to create a better future for our children, we work every day for the fertility of the land and the well-being of people. We are the only biodynamic farm of the hills of Bologna and in an hour and a half, we will visit together our vineyard and taste our native wines vinified in terracotta amphorae. We are in Marzabotto, surrounded by the beautiful hills of the Apennines. We are close to Monte Sole, between Bologna and Florence. During the tasting, you will eat some of the most typical dishes of the Apennines.

Albana FRICANDÒ - Terracotta Amphora
Albana is a grape variety from the Bolognese region, known for its thick skins, amber color at full ripeness, and high tannin content, with aromas of overripe fruit. To highlight these characteristics, we decided to vinify these grapes with skin contact for about 10 days, enhancing the complexity this variety deserves. The result is an amber-colored wine with notes of autumn fruits like persimmon, apples, loquats, and citrus. On the palate, the wine offers a harmonious balance of flavor, accompanied by a delightful tannic structure that pairs well with a variety of dishes.

 

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Albana FRICANDÒ - Terracotta Amphora
Albana is a grape variety from the Bolognese region, known for its thick skins, amber color at full ripeness, and high tannin content, with aromas of overripe fruit. To highlight these characteristics, we decided to vinify these grapes with skin contact for about 10 days, enhancing the complexity this variety deserves. The result is an amber-colored wine with notes of autumn fruits like persimmon, apples, loquats, and citrus. On the palate, the wine offers a harmonious balance of flavor, accompanied by a delightful tannic structure that pairs well with a variety of dishes.

Barbera DAGAMÒ - Terracotta Amphora
With this wine, we aim to showcase the full potential of Barbera. Using Tuscan terracotta amphorae of about 8 hectoliters, we allow the Barbera to macerate on its skins for 3 to 4 months after fermentation. This extended maceration in amphora imparts elegance, minerality, and longevity to the wine. Through this natural process, we seek to respect the grape variety, the terroir, and the craftsmanship involved, resulting in a wine of refined character.

BIRICHEN - Grechetto Gentile Sur Lie
Made from 100% Grechetto Gentile grapes grown biodynamically on the Bolognese hills, this wine undergoes refermentation using the estate's must and native yeasts. Produced with the ancient method of bottle refermentation, also known as sur lie, the wine develops complexity and depth during aging.

BIRICHEN - Rosato Sur Lie
Fermented in stainless steel tanks without the addition of yeast or other foreign substances, this rosé undergoes a natural winemaking process. A small amount of sulfur dioxide (2g/hl) is added at bottling, and the wine is aged in the bottle for approximately 6 months, developing finesse and balance.

Barbera SARAMAT
Located at the western edge of Barbera’s historical growing region, which extends from northern Piedmont to the hills of Marzabotto, this wine captures the essence of its terroir, characterized by strong, well-draining soils and hilly landscapes. Deep purple in color, it boasts aromas of wild red fruits like black currant and pomegranate. The thick skins and fleshy tannins of the grapes are reflected in the wine, delivering a bold character that harmonizes with the gentle vinification process of manual punching over 20 days.

ZIRUDELA
This wine is crafted from Albana and Montuni grapes, vinified naturally using indigenous yeasts and carbonic maceration. The process preserves the freshness and vibrancy of the fruit, resulting in a distinctive, lively wine.