Gradizzolo
On the Bolognese Hills lies the Gradizzolo agriturismo, a small agricultural reality dedicated to the artisanal production of wine and catering according to authentic Emilian traditions. The estate is located precisely within the municipality of Monteveglio, between Bologna and Modena, where the Ognibene family has been involved in viticulture since the early 1900s. Today, Antonio Ognibene, along with his son Gianluca, takes care of the winery and vineyards, while his wife Marisa and daughter Chiara are engaged in creating typical Bolognese cuisine. Antonio has always lived among the vines and took over from his father in 1973, immediately embracing values such as sustainability and respect for tradition. After about ten years, he began bottling his wines following local customs and focusing on bottle refermentations, although he also produces still wines and sparkling wines using the Metodo Classico. The Gradizzolo agricultural estate has 7 hectares of vineyards, some of which are over a hundred years old, planted with traditional varieties such as Pignoletto, a clone of Grechetto Gentile,Barbera, Negrettino, and Alionza. These grape varieties are cultivated according to the principles of biodynamics on clay and limestone soils, located at about 260 meters above sea level. The same genuine approach is adopted in the winery, where fermentations occur spontaneously thanks to the sole intervention of indigenous yeasts. Wine containers used include stainless steel tanks, wooden barrels, or terracotta amphorae coated with beeswax, a container that Antonio Ognibene has been using since the '90s. The use of additives and oenological aids is strictly excluded, and refermentations occur spontaneously in the bottle according to the Ancestral Method, which involves bottling the liquid when the first fermentation is not yet complete, so that the transformation finishes in the bottle with the natural sugars of the must. The subsequent disgorgement is done by hand. The labels of the Gradizzolo winery have a strong territorial imprint, a testament to ancestral traditions, as well as surprising smoothness and drinkability that make them
On the Bolognese Hills lies the Gradizzolo agriturismo, a small agricultural reality dedicated to the artisanal production of wine and catering according to authentic Emilian traditions. The estate is located precisely within the municipality of Monteveglio, between Bologna and Modena, where the Ognibene family has been involved in viticulture since the early 1900s. Today, Antonio Ognibene, along with his son Gianluca, takes care of the winery and vineyards, while his wife Marisa and daughter Chiara are engaged in creating typical Bolognese cuisine. Antonio has always lived among the vines and took over from his father in 1973, immediately embracing values such as sustainability and respect for tradition. After about ten years, he began bottling his wines following local customs and focusing on bottle refermentations, although he also produces still wines and sparkling wines using the Metodo Classico. The Gradizzolo agricultural estate has 7 hectares of vineyards, some of which are over a hundred years old, planted with traditional varieties such as Pignoletto, a clone of Grechetto Gentile,Barbera, Negrettino, and Alionza. These grape varieties are cultivated according to the principles of biodynamics on clay and limestone soils, located at about 260 meters above sea level. The same genuine approach is adopted in the winery, where fermentations occur spontaneously thanks to the sole intervention of indigenous yeasts. Wine containers used include stainless steel tanks, wooden barrels, or terracotta amphorae coated with beeswax, a container that Antonio Ognibene has been using since the '90s. The use of additives and oenological aids is strictly excluded, and refermentations occur spontaneously in the bottle according to the Ancestral Method, which involves bottling the liquid when the first fermentation is not yet complete, so that the transformation finishes in the bottle with the natural sugars of the must. The subsequent disgorgement is done by hand. The labels of the Gradizzolo winery have a strong territorial imprint, a testament to ancestral traditions, as well as surprising smoothness and drinkability that make them
