Trebbiano 2022 Santa Lucia Biodinamica

Trebbiano della Fiamma

Romagna DOC Trebbiano | Unfiltered – Skin-contact – Spontaneous fermentation

A true expression of the Romagna terroir. This rare local clone, Trebbiano della Fiamma, grows at 300 m elevation on ancient yellow marl soils, bringing depth and mineral clarity. Crafted with minimal intervention, this wine tells the story of its origin with elegance and honesty.

Spontaneous fermentation, minimal handling

Hand-harvested grapes are whole-bunch pressed, with a brief skin maceration to enrich the texture while preserving purity. Fermentation occurs spontaneously with native yeasts. The wine is unfiltered, allowing a natural deposit to form over time.

Crisp, savory, honest

Pale straw yellow in the glass, it shows a delicate, slightly floral nose and a savory, harmonious palate. Ideal for aperitivo, seafood starters, shellfish, and white meats. Limited to just 2000 hand-numbered bottles.

Technical Sheet

• Appellation: Romagna DOC Trebbiano

• Grape: 100% Trebbiano della Fiamma

• Vineyard: “Galgano” – Mercato Saraceno, Italy

• Altitude: 300 m a.s.l.

• Exposure: Southeast

• Training system: Guyot

• Soil: Yellow marl (ancient marine origin)

• Vinification: Whole bunch pressing – spontaneous fermentation – brief skin contact – unfiltered

• Alcohol: –

• Bottles produced: 2000 numbered

• Serving temperature: 10–12 °C

• Food pairings: Shellfish, appetizers, seafood pasta, white meats

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.