Albarara Cru Artigianale 2022 Santa Lucia Biodinamica

Albarara Cru Artigianale

Romagna Albana DOCG Secco | Spontaneous Fermentation – Oak & Steel Aged – Unfined

A powerful and refined Albana from the hills of Romagna.
Grown at 400 m altitude on sandy-calcareous soils with tuff veins, this 100% Albana is hand-harvested and crafted with minimal intervention. Aged in both oak barrels and steel tanks, it shows depth, warmth and aromatic precision. Limited production from a single cru.

Hand-picked, naturally fermented

Grapes are harvested manually in 25 kg crates, carefully selected for sun exposure and integrity. Whole bunch pressed, the must undergoes spontaneous fermentation with native yeasts, 50% in steel, 50% in oak. The wine rests 8 months on fine lees, with bâtonnage, then ages at least 12 months in bottle.

Intense, floral, persistent

Brilliant golden-straw yellow in color. On the nose: floral, fruity and spicy notes, precise and elegant. The palate is broad, warm, and full-bodied, with a persistent finish and subtle mineral edge. A complex wine, ideal for aging or meditation, yet gastronomically versatile.

Structure, soul, aging potential

Albarara reaches its peak after 3 years, and evolves gracefully for over 10 years. A rare, artisanal interpretation of Romagna’s most noble white variety.

Technical Sheet

• Appellation: Romagna Albana DOCG Secco

• Grape: 100% Albana (native)

• Vineyard: “Roversano” – San Carlo (FC), Italy

• Altitude: 400 m a.s.l.

• Exposure: Southeast

• Soil: Sandy-calcareous with tuff veins

• Training: Guyot

• Yield: 1 kg/plant – 3,500 vines/ha

• Harvest: Manual, 25 kg crates

• Vinification: Whole bunch press – spontaneous fermentation (50% steel, 50% oak)

• Aging: 8 months on lees – 12 months bottle

• Alcohol: 14.5% vol

• Serving temperature: 14 °C

• Pairing: Baked fish, seafood, risotto, white meats, aged cheeses

• Peak: after 3 years | Cellar life: 10+ years

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Tenuta Biodinamica Santa Lucia

A story of land, family, and courageous choices

Tenuta Santa Lucia was founded in the late 1960s in the heart of Romagna, in Mercato Saraceno, in the upper Savio Valley. A hilly area rich in history and rural traditions, where winemaking has always been part of the local identity. The estate stretches across 100 hectares, 15 of which are planted with vines at 250 meters above sea level. Initially, farming was broad and self-sufficient: cereals, meat, dairy, fruit, and wine. But in the late 1990s, a decisive and bold step was taken: Santa Lucia chose to specialize in viticulture, following a clear vision rooted in identity and regional authenticity.

Agriculture as listening: biodynamic philosophy and respect for nature

Led by Paride Benedetti, the estate immediately embraced a non-industrial, ethical approach to farming. At its core is deep respect for the land and the varieties that grow naturally. The goal is not just to make wine, but to cultivate harmony between humans, nature, and landscape, rediscovering an ancient balance that feels revolutionary today. Only organic and biodynamic methods are used, rejecting chemicals and technological shortcuts. The vines are carefully followed through the seasons, listening to the soil’s living energy, avoiding any aggressive intervention.

Wines as pure expressions of the territory

In the cellar, every decision aims to preserve the fruit’s identity and the spirit of the terroir. No shortcuts, no compromises. Native grapes are at the heart of everything: Sangiovese, Albana, Famoso, Centesimino—ancient varieties that have adapted for centuries to these hills. Winemaking is minimalist, transparent, and non-intrusive: spontaneous fermentations, native yeasts, balanced aging, and no chemical corrections. The result is honest, vibrant wines that speak the language of their land. Each bottle reflects a single idea: Romagna, authentic and unfiltered.

A cultural resistance to homogenization

Santa Lucia is more than a winery: it is a cultural outpost. In a world driven by industrial globalization, the estate defends small-scale agriculture, biodiversity, and human relationships. Defending native grapes, protecting the land, and creating value locally are acts of resistance and responsibility. Wine becomes not just a product, but a liquid narrative, keeping the memory of landscapes and communities alive. Santa Lucia proves that another kind of winemaking is possible—and that it can be deeply modern without ever losing its soul.