Forty hectares of vineyards, growing on Faenza’s gently sloping hills around the Oriolo Tower, lies the heart of Poderi Morini, the heart of wine-making Romagna.
We are a young estate that is proud of our land, and therefore we chose to make wine to better celebrate its value, tradition and culture. “We give value to the Romagna we love”: these words suitably describe the motivation underlying our entrepreneurial and very personal project.
We started production in 1998 and our first wine was made from the most representative grape of our land in Romagna: the Sangiovese. The first bottle we produced was a Sangiovese Superiore Riserva and it was baptized “Nonno Rico” in memory of Alessandro Morini’s paternal grandfather.
Over the years, this wine has given us much satisfaction and has received several prestigious acknowledgements and has successfully been a means to promoting our brand, Poderi Morini, both in the Italian market as well as in other foreign markets. Thus, Natale Morini, a well-known aviculturist and breeder, turned his initial idea for a successful wine company into reality thanks to the enthusiasm, commitment and perseverance of his son Alessandro and Daniela, his wife which put their body and soul into the project of producing quality wines: researching and highlighting the local varieties with the purpose of making his dream come true: the promotion and enhancement of the land of Romagna.
The fertile soil of Poderi Morini lies on a rocky hillside and enjoys a ideal microclimate benefiting both from the Adriatic breeze and the winds coming from the Apennine between Tuscany and Romagna. These special conditions are the starting point for an important phase of this quality project. We believe that being a wine producer means making some important choices right from the beginning: focusing always and at any cost on quality; maintaining an emphasis on local indigenous varieties; rely on highly qualified co-workers; and support production through the most recent technology..
Every day, employees at the vineyard are busy working either on the land where the vines that are constantly monitored or at the first-rate cantina where the wine is produced. With care and authentic dedication, the best grapes are caressed by ancient and modern gestures marking out the effects of an intense working year: an initial short pruning in late winter; the removal of double buds in May; the cutting of the superfluous shoots in June; and thinning out of the bunches in July. Limiting the pesticide treatments as much as possible is possible by integrated pest management which leads up to the selection of the best moment for the “by-hand” harvest. Grapes intended for drying are collected in small crates with folding walls, which then proceeds, in an optimum fashion, in a special warehouse equipped with the techniques and machinery used in Veneto for producing Amarone.
Only the best grapes, cultivated in the best vineyards of our estates – Canovaccio, Cà Donati and Gesuita – with an average yield per hectare below 6 tons, are made into wine. Grapes are suitably transformed into wine in a new cellar built by Moretti, a company based in Erbusco (Brescia), provided with the most modern equipment. The cellar is equipped with Vaslin-Bucher soft pneumatic presses which ensure a gentle extraction of only the most valuable compounds of the grapes; modern vertical insulated steel vessels (also known as the Ganimede method) and horizontal rotary wine-making vats (also Vaslin-Bucher). Also present are refrigeration and controlled-temperature systems which enable the grape aromas to remain unchanged especially during fermentation. And to complete the complex there is a beautiful 600 sqm underground cellar where optimum and constant temperature and humidity conditions allow wine to suitably age in French, Austrian and American oak barrels. Those wishing to taste wine can satisfy their desire in the wine-tasting room, a place that has been developed to be suitable for appreciating our wines which are elegantly stored on solid timber shelves. .