11. Villa Venti di Riva Societa' Agricola

Mauro Giardini
Beatrice Giardini

via doccia 1442
IT - 47020 roncofreddo forlì cesena




Wine-growing region:

Villa Venti is the inspiring story of an Italian wine-growing family that believes in a future built with their own hands. In Romagna’s gently rolling hills, just beyond the Rubicon river, between Roncofreddo, and Longiano.
It is our desire to express the land for which we have the deepest respect, because it provides nourishment for the crops and character for the grapes that we respect in the wine cellar. Precisely in order to preserve, uncompromised, the expression of this particular growing locus, we grow only grape varieties native to our area: Sangiovese, Famoso, Centesimino, Trebbiano and Albana.
Wine, earth, hands.
We believe in the future, in the energy of our earth, in the power of dreams, in life in step with nature: aware, sustainable, essential.

New York & New Jersey - Indie Wineries
Washington State - Bianco Rosso Imports
Japan - Terravert
Bruxelles - Giampietro Faggionato
Lombardia - Il rosso e il nero
Toscana - Azzarri


Red wine

Villa Venti’s standard-bearer; like our family’s smile: solid, self-confident, and luminous. Primo Segno was our initial wine, the beginning of our dream, the first step in an adventure, and testimony to the fact that the first evidence the Romans left of their presence here was the grapevine. We carefully “read” our terroir, and planted five different clones of loose-clustered sangiovese, depending on the types of clay soil. Our goal is to craft a crisp, mineral-edged Sangiovese, cleanly-delineated and straightforward, with fragrant impressions of just-picked cherry, and fine-grained, supple tannins, whose finish exudes once again those dusty notes of talc and pencil lead that are classic to wines of this growing area.
Grape: 100% Sangiovese (five clones)
Production: kg 0.8-1 each plant
Yield per Ha: 5.300 plants
Training system: Alberello
Harvest: Made by hand
Soil: red clays and Messinian age sands
Winemaking: 80% stainless steel containers and 20% concrete, spontaneous fermentation


igt rubicone bianco
famoso di cesena
White wine

A scintillating gold, its nose a cornucopia of blossoms flanked by magisterial notes of apricot and peach. On the palate is a wealth of citrus fruit and zest, which superbly complement the tangy, mineral-salt impressions classic to these soils. A crisp, fresh wine with great character. Our first white wine, it accents are as light as a bare-footed dash through the meadows beneath a serene and luminous heavens. The name Serenaro was suggested by the dialect term "sarner", the wind that brings clear skies, which Dante refers to in the Paradiso of his Divina Commedia (Paradiso, Canto XXVIII, vv. 79-81)
Grape: Famoso di Cesena (autochthonous of Romagna)
Production: Kg. 0.8-1 for each plant
Yield per Ha: 5.300 plants
Training system: Guyot
Harvest: first week of September, made by hand.
Soil: Red clays and Messinian age sands
Winemaking: spontaneous fermentation and maceration with 10% of the skins for 20 days in stainless steel


igt rubicone bianco
famoso di cesena
White wine

From a spontaneous fermentation in Georgian amphora and a long maceration, come to life Scirone, our reinterpretation of Famoso grapes. The nose is a combination of fruits, flowers, spice and soil; on the palate is a symphony of freshness, salt and dried fruit. A wine telling us about sunset colours and the scent of the marine breeze during a summer night by the sea.
Grape: 100% Famoso di Cesena
Production: Kg. 1 - 1.3 for each plant
Yield per Ha: 5.300 plants
Training system: Guyot
Harvest: First week of September, made by hand.
Soil: Yellow clays and Messinian age sands
Winemaking: partially vinified in Georgian amphora (Kvevri) with maceration on 100% of the skin for 6 months, partially vinified in stainless steel with maceration on 100% of the skin for 20 days. Spontaneous fermentation.

2020 Longiano Particella 10

Romagna Sangiovese Longiano doc
Red wine

Only in the finest of growing years, and from a meticulous quality-selection of sangiovese, do we make our Riserva, from an east-southeast facing vineyard that imprints itself on a wine that bears our innermost identity. Once again, the earth makes itself felt, and its impressions emerge, forceful but elegant, in a sensuous yet muscular structure, in which fruit, leather, and animal hide evolve, crisp and well-balanced, in a dance that is at once energy-laden and utterly intriguing.
Grape: 100% Sangiovese
Production: 0.8-1 for each plant
Yield per Ha: 5300 plants
Training system: Alberello
Harvest: 4° week of September, made by hand
Soil: Red clays and Messinian age sands
Winemaking: spontaneous fermentation, one year of ageing in concrete

2023 "A"

igt rubicone rosso
Red wine

Fruit on the nose, earth in the mouth. “A,” a red wine made from centesimino grapes fermented in a Georgia-style amphora (Kvevri), represents a historical and cultural project, and more specifically an exchange of practices and expertise between some Georgian producers and their Emilia-Romagna colleagues. Precisely because it is set solidly within the “furrow” of the practices and experience time long past, we selected for its name A, the first letter of the alphabet, which—just like winegrowing-- we pass on, from the depths of time, from generation to generation in the countries of the Mediterranean basin.
Grape: 100% Centesimino
Production: Kg. 0.8 -1 for eatch plant
Yield per Ha: 5.300 plants
Training system: Alberelllo
Harvest: made by hand
Soil: Red clays and Messinian age sands
Winemaking: Georgia-style amphora (Kvevri), spontaneous fermentation

2023 Tre Albe

igt rubicone bianco
trebbiano, albana
White wine

On the nose an explosion of spring, cut grass, flowers and fleshy fruits. In the mouth savoriness and freshness envelop the palate playing the leading roles, in the finish fruits such as apricot and loquat return. A dedication to our roots, 40 years of history preserved in the clusters of Albana and Trebbiano, a new ambassador of our territory
Grapes: 60% Trebbiano, 40% Albana
Training system: Guyot - Doppio Capovolto
Harvest: Last week of August, by hand
Soils: Franks with Messinian sands and evolved red clays typical of the area
Vinification: Whole cluster pressing, one-hour maceration and spontaneous fermentation in steel tanks
Aging: In stainless steel on the lees for 6 months, 4 months in bottle.

Löwengang Palace 2nd Floor

Table: 11