Andrea Cervini had grown up around vineyards and winemaking but it was after meeting La Stoppa’s Giulio Armani that he developed a passion for natural wine. In 2006, he began planting his own vineyards on clay and limestone soil in Emilia Romagna, 200 meters high in Val Trebbia. Using natural and biodynamic techniques Cervini grows Malvasia, Barbera and Bonarda on a plot of 4 hectares with a high density of 5,000 vines per hectare.

Made from Malvasia with a tiny amount of Marsanne for balance, Cervini’s Bianco is macerated for 6 months on skins in steel vats and then aged for 6 months in steel containers. This orange wine has structure, balance and complexity with citrus and floral surprises in the mouth. The Rosso is a lively wine spontaneously fermented in steel containers and aged in large barrels for 12 months. The wine is fruity and light with hints of spices and some minerality. The ‘Navel’ is made from Barbera and Bonarda vines over 50 years old. It is macerated on skins in steel for 3 months and aged in barrels for 12 months before being bottled without filtration and intervention. Fruity with spicy scents on the nose and an enveloping velvet mouth, the wine is a true interpretation of the Piacenza region.