Tenuta Borri
Tenuta Borri is a winery in the Colli Piacentini, producing craft wines that are faithful to the characteristics and traditions of the territory. It is located in Località Margherita di Travo, in an area historically suited for viticulture. The Borri family has been present in these lands for at least five generations, and today the property is managed by Andrea Borri, an agronomist by training, who after working as a consultant for other companies decided to dedicate himself full-time to the family estate, continuing its legacy. The renewal work began in 2008 with the replacement of the old systems, which had been ravaged by diseases and failures, with new vineyards designed in a more rational and modern way. The fruits of Andrea's labor became evident starting in 2011, when the first vintage of the new business direction was released.
In the following years, the estate has been enriched with new plots, resulting from the acquisition of uncultivated land, which has been plowed and designated for viticulture. Currently, the total vineyard area in production is about 3.5 hectares, but in the coming years it will reach 5. The vineyards are located in the Trebbia River Valley, at an altitude between 400 and 700 meters above sea level, with sunny exposures facing south and southwest. The climate is cool and well-ventilated, ideal for the vine, while the soils are predominantly composed of limestone marls. Vineyard work is carried out manually with great passion and attention. The soils are worked mechanically, and no herbicides or chemical fertilizers are used. Treatments in the vineyard are carried out with sulfur and copper, according to the principles of organic farming, except for the fight against Flavescenza Dorata, which is particularly aggressive in this area.
The choice of grape varieties was made considering local customs. Thus, the following varieties have found space in the vineyard: Ortrugo, Malvasia aromatica di Candia, Moscato Bianco, Sauvignon Blanc, Trebbiano Romagnolo, Barbera, and Croatina. All harvests are carried out manually, with a rigorous selection of the best bunches in the vineyard, to ensure that only healthy and perfectly ripe grapes are processed. In the winery, very simple and traditional practices are followed, revised in light of new enological knowledge. Fermentations are initiated spontaneously, using only indigenous yeasts, and throughout the process, very little sulfur is used, in order to preserve the expressive integrity of the wine and its natural characteristics.
Tenuta Borri is a winery in the Colli Piacentini, producing craft wines that are faithful to the characteristics and traditions of the territory. It is located in Località Margherita di Travo, in an area historically suited for viticulture. The Borri family has been present in these lands for at least five generations, and today the property is managed by Andrea Borri, an agronomist by training, who after working as a consultant for other companies decided to dedicate himself full-time to the family estate, continuing its legacy. The renewal work began in 2008 with the replacement of the old systems, which had been ravaged by diseases and failures, with new vineyards designed in a more rational and modern way. The fruits of Andrea's labor became evident starting in 2011, when the first vintage of the new business direction was released.
In the following years, the estate has been enriched with new plots, resulting from the acquisition of uncultivated land, which has been plowed and designated for viticulture. Currently, the total vineyard area in production is about 3.5 hectares, but in the coming years it will reach 5. The vineyards are located in the Trebbia River Valley, at an altitude between 400 and 700 meters above sea level, with sunny exposures facing south and southwest. The climate is cool and well-ventilated, ideal for the vine, while the soils are predominantly composed of limestone marls. Vineyard work is carried out manually with great passion and attention. The soils are worked mechanically, and no herbicides or chemical fertilizers are used. Treatments in the vineyard are carried out with sulfur and copper, according to the principles of organic farming, except for the fight against Flavescenza Dorata, which is particularly aggressive in this area.
The choice of grape varieties was made considering local customs. Thus, the following varieties have found space in the vineyard: Ortrugo, Malvasia aromatica di Candia, Moscato Bianco, Sauvignon Blanc, Trebbiano Romagnolo, Barbera, and Croatina. All harvests are carried out manually, with a rigorous selection of the best bunches in the vineyard, to ensure that only healthy and perfectly ripe grapes are processed. In the winery, very simple and traditional practices are followed, revised in light of new enological knowledge. Fermentations are initiated spontaneously, using only indigenous yeasts, and throughout the process, very little sulfur is used, in order to preserve the expressive integrity of the wine and its natural characteristics.
