AZ. AGR. Alessandro Morini "Poderi Morini"

Via Gesuita 4/B, 48018 Faenza (Ra)

Hall map

ProWein 2018 hall map (Hall 15): stand D71

Fairground map

ProWein 2018 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  •  Emilia-Romagna


Our products

Product category: Emilia-Romagna


Centesimino is a truly incredible grape variety! It displays ultra-rich, complex aromas that are totally unique among red grapes.

The history of this grape goes back many centuries. Studying the old tax maps and 17th-century agricultural parcel maps, I discovered that the vineyards near the ancient tower in Oriolo near Faenza were yielding prized wines even in those past centuries.

The re-discovery of the savignôn rosso, the dialect name given to this grape, was the contribution of a certain Pianori Pietro, known as “Centesimino,” in the 1940s, but the origin of the cuttings used for establishing the first vineyard is still unknown. Analysis conducted by the Istituto di San Michele all’Adige demonstrated that Centesimino has no relatives among the other cultivated grape varieties in Italy or with the sauvignon rosso francese grape. On 22 December 2003, Centesimino was admitted to Italy’s official National Registry of Grape Varieties.

When I acquired the Cà Donati farm on the hills beneath the ancient watch tower in Oriolo near Faenza, I immediately wondered about the possibility of producing a 100% varietal wine from the grapes there in order to judge their value.

The wines lived up to my expectations. In 2001, I launched the project with Traicolli, a Centesimino matured about 14 months in large oak casks, and Rubacuori, a passito Centesimino from ultra-ripe grapes, matured 12 months in barriques. Both were successful, and won appreciation both in Italy and abroad.

In those years, I was fortunate to know that great figure, Luigi Veronelli, who was truly a beacon for us winegrowers, and I didn’t hesitate to ask him his opinion about Centesimino. With the openness and humility that mark the truly great he welcomed me into his house and showed much appreciation for this new variety, so much so that he wanted to “stroll with me in the vineyard” so he could study it better.

He advised me to make Savignone, a Centesimino vinified in steel, without barrel ageing, so that the varietal aromas could shine out in all their inimitable individuality. I followed his advice, and this wine too aroused significant enthusiasm, particularly an invitation to the prestigious and exclusive IMV symposium in Florence in 2004.

In 2008, I wanted to broaden the project, since I could scarcely refrain from making a sparkler! So I began the production of Morosè, a rosé sparkling wine from centesimino according to the Charmat-method, which, I believe, successfully enhances the entire aromatic profile of the wine. Its first vintage was admitted into Golosaria’s list of the Top Hundred Emerging Wines.

Since these wines are so unusual and distinctive, I simply had to entrust their label design to well-known artists, in this case, Pablo Echaurren, a Rome-based painter, illustrator, and author whose incredible, brightly-coloured drawings summon up South America, and Gianfranco Morini, known as il Moro, a Faenza ceramic  artist who makes our Morosè even more sparkling.  That team adds a further touch of fine breeding to my wines, unique as they are, and fruits of a land that awaits discovery.

More Less

Product category: Emilia-Romagna


The origins of this Romagna native variety go back centuries. The first vines were in all likelihood planted in the ancient pineta, or pine-forest, area of Classe, but it was in Bagnacavallo that Antonio Longanesi, known locally as Bursôn, noticed, in the 1920s, a vine growing on his property whose grapes showed high sugar levels and striking resistance to severe weather conditions. He propagated them and then began to vinify them as a 100% varietal wine in 1956.

Bagnacavallo oenologist Sergio Ragazzini, recognising the qualities of this grape, launched in 1980 a process of further developing the grape, and thanks to his efforts and research, the Longanesi grape won a place in Italy’s Official Registry of Wine-Grape Varieties.

Ragazzini’s enthusiasm won me over, and his project become mine as well, and so we joined forces in researching, developing, and promoting Longanesi-Bursôn.

1999 saw the debut of the first 100% reserve Longanesi wine, Augusto, which I dedicated to my maternal grandfather. Over the years, the vinification process has varied, depending on the growing season and on experimentation aimed at constantly improving wine quality. In the first years, I harvested the grapes just slightly over-ripe, but in 2002 I used only dried clusters, and in successive vintages the grapes were picked late in the season.

Maturation is extremely important for this wine, and it must remain in large oak casks for almost two years, then a further two in the bottle.

The fruit of all this is an extraordinary wine, of great breed and longevity, appearing a purple-red with ruby highlights. The tannins are dense and quite appealing, and it exhibits a lovely herbaceousness–in the words of the great Luigi Veronelli, who prized this wine, “like wet but still fresh leaves.”

More Less

About us

Company details

Forty hectares of vineyards, growing on Faenza’s gently sloping hills around the Oriolo Tower, lies the heart of Poderi Morini, the heart of wine-making Romagna.

We are a young estate that is proud of our land, and therefore we chose to make wine to better celebrate its value, tradition and culture. “We give value to the Romagna we love”: these words suitably describe the motivation underlying our entrepreneurial and very personal project.

We started production in 1998 and our first wine was made from the most representative grape of our land in Romagna: the Sangiovese. The first bottle we produced was a Sangiovese Superiore Riserva and it was baptized “Nonno Rico” in memory of Alessandro Morini’s paternal grandfather.
Over the years, this wine has given us much satisfaction and has received several prestigious acknowledgements and has successfully been a means to promoting our brand, Poderi Morini, both in the Italian market as well as in other foreign markets. Thus, Natale Morini, a well-known aviculturist and breeder, turned his initial idea for a successful wine company into reality thanks to the enthusiasm, commitment and perseverance of his son Alessandro and Daniela, his wife which put their body and soul into the project of producing quality wines: researching and highlighting the local varieties with the purpose of making his dream come true: the promotion and enhancement of the land of Romagna.

The fertile soil of Poderi Morini lies on a rocky hillside and enjoys a ideal microclimate benefiting both from the Adriatic breeze and the winds coming from the Apennine between Tuscany and Romagna. These special conditions are the starting point for an important phase of this quality project. We believe that being a wine producer means making some important choices right from the beginning: focusing always and at any cost on quality; maintaining an emphasis on local indigenous varieties; rely on highly qualified co-workers; and support production through the most recent technology..

Every day, employees at the vineyard are busy working either on the land where the vines that are constantly monitored or at the first-rate cantina where the wine is produced. With care and authentic dedication, the best grapes are caressed by ancient and modern gestures marking out the effects of an intense working year: an initial short pruning in late winter; the removal of double buds in May; the cutting of the superfluous shoots in June; and thinning out of the bunches in July. Limiting the pesticide treatments as much as possible is possible by integrated pest management which leads up to the selection of the best moment for the “by-hand” harvest. Grapes intended for drying are collected in small crates with folding walls, which then proceeds, in an optimum fashion, in a special warehouse equipped with the techniques and machinery used in Veneto for producing Amarone.

Only the best grapes, cultivated in the best vineyards of our estates – Canovaccio, Cà Donati and Gesuita – with an average yield per hectare below 6 tons, are made into wine. Grapes are suitably transformed into wine in a new cellar built by Moretti, a company based in Erbusco (Brescia), provided with the most modern equipment. The cellar is equipped with Vaslin-Bucher soft pneumatic presses which ensure a gentle extraction of only the most valuable compounds of the grapes; modern vertical insulated steel vessels (also known as the Ganimede method) and horizontal rotary wine-making vats (also Vaslin-Bucher). Also present are refrigeration and controlled-temperature systems which enable the grape aromas to remain unchanged especially during fermentation. And to complete the complex there is a beautiful 600 sqm underground cellar where optimum and constant temperature and humidity conditions allow wine to suitably age in French, Austrian and American oak barrels. Those wishing to taste wine can satisfy their desire in the wine-tasting room, a place that has been developed to be suitable for appreciating our wines which are elegantly stored on solid timber shelves. 

More Less