Make the Colli Bolognesi Great

Giovanni, Antonio, and Walter are not career winemakers in the traditional sense — they are three friends from different professional backgrounds who found common ground in a shared passion for wine and a desire to create something meaningful on the land. In 2020, they founded Caccianemici in the hills near Sasso Marconi, in the lower Bolognese Apennines — a region of extraordinary historical resonance that has, in recent decades, been overlooked as a serious wine-producing area. Their project is both a return and a reinvention: a return to the roots of the Colli Bolognesi, and a reinvention of what this historic region can produce when farmed with biodynamic rigor and made with natural integrity.

The name Caccianemici is deeply rooted in Bolognese history. It belongs to a historic Bolognese family — the Caccianemici dell'Orso — whose symbol, the bear, appears in Dante Alighieri's Divine Comedy. In Canto XVIII of the Inferno, Dante mentions the Caccianemici family, placing them among the corrupt politicians of Bologna. The bear paw print that serves as the estate's logo is a direct reference to this heraldic symbol — a connection to the land's rich past that the three founders wear with pride. "Caccianemici" literally means "hunting enemies" in Italian, but for Giovanni, Antonio, and Walter, it has become something gentler: a hunt for authenticity, for terroir, for the genuine character of a place that has been forgotten by the modern wine world.

The estate's motto — "Make the Colli Bolognesi great again" — is not political posturing but a genuine mission statement. The Colli Bolognesi (Bologna Hills) were once a celebrated wine region, a destination for the Bolognese nobility — the Albergati, Malaspina, Cavazza Isolani, and of course the Caccianemici dell'Orso families — who would spend their holidays among these hills. The soil is prodigious, the climate favorable, the history deep. Yet in recent decades, the region has fallen out of favor, overshadowed by more famous neighbors. Giovanni, Antonio, and Walter are determined to change this — not through marketing or hype, but through the simple, patient work of making wines that genuinely express the terroir of the Bologna Hills.

The three founders are described by those who know them as guided by passion and knowledge — men who set out on an adventure and, along the way, became fully aware of what it entails. "Caccianemici is fruit of research, observation and work, taking us back to our roots, aware in the knowledge that our roots would provide the necessary vantage point from which to look to the future," they write. Each vineyard, each vine, each wine is a story in itself — a discovery for the palate and the mind. This is not a commercial project; it is a life's work shared among three friends who believe that the only rules worth abiding by are those dictated by the cycles of nature. "This takes patience, sweat and toil!" — and they embrace it fully.

At Caccianemici, the cellar philosophy is one of minimal intervention — not as a rejection of technique, but as a commitment to allowing the grapes to express themselves as naturally as possible. All wines are spontaneously fermented with indigenous yeasts only — no commercial strains, no temperature control, no enzymes, no additives. The wines are unfined and unfiltered, preserving their natural character and sometimes a slight cloudiness that speaks of their living origins. The use of sulfur is kept to a minimum or is not used at all. This is natural winemaking with biodynamic integrity: the transformation of healthy, hand-selected grapes by their own native microflora, in vessels chosen to best preserve the characteristics of the terroir.

The techniques are straightforward yet varied, shaped by the three friends' commitment to experimentation within a framework of natural principles:

Harvest & Selection: All grapes are meticulously hand-harvested from the estate's biodynamic vineyards. The three friends monitor each parcel daily in the weeks leading up to harvest, tasting berries and waiting for the moment when phenolic ripeness, sugar concentration, and acid balance align. The harvest is selective and careful — only the finest bunches are chosen, and they are transported quickly to the cellar to preserve freshness. The separation between Scopeto (native vines) and Turrone (experimental) is maintained throughout the process, ensuring that each wine expresses the distinct character of its specific vineyard and philosophy.

"Zenza" — The Pét-Nat Rosato: The Zenza is Caccianemici's sparkling rosé — a pétillant naturel made from Barbera and/or Lambrusco Grasparossa that captures the vibrant, convivial spirit of Emilia-Romagna. It is produced using the ancestral method: first and second fermentation occur with natural yeast, with no clarification or filtration. The wine matures in stainless steel and is bottled in the springtime following the harvest, with the same must added to fuel the natural production of CO₂. The result is a wine of extraordinary freshness and liveliness — bright red fruit, floral notes, and a gentle, creamy effervescence that makes it perfect for any occasion. Unfiltered, unfined, with minimal or no sulfur. Serve well chilled. ~$20–$28 / ~€18–€25.

"Ursa" — The Pét-Nat Bianco: The Ursa is Caccianemici's sparkling white — a pétillant naturel made from 100% Chardonnay that showcases the estate's experimental side. Like the Zenza, it is produced using the ancestral method with natural yeast for both fermentations, with no clarification or filtration. The wine matures in stainless steel and is bottled in the springtime following the harvest with the addition of the same must. The result is a wine of crystalline purity and vibrant energy — green apple, citrus zest, white flowers, and a subtle yeasty complexity from the lees. The bubbles are fine and persistent, the palate crisp and mineral. It is a wine that proves Chardonnay, when treated naturally in the Colli Bolognesi, can achieve a level of expression that rivals the great sparkling wines of the world. Unfiltered, unfined, with minimal or no sulfur. Serve well chilled. ~$22–$30 / ~€20–€27.

"Filìa" — The Amphora White: The Filìa is Caccianemici's most distinctive white wine — a 100% Grechetto Gentile (Pignoletto) fermented and aged in Spanish tinajas (terracotta amphorae). This is a wine of extraordinary purity and depth, where the neutral vessel allows the grape's natural character to shine without the influence of oak or steel. The spontaneous fermentation occurs in the amphorae, and the wine remains there for maturation and refinement before being bottled in the springtime following the harvest. The result is a wine of golden hue, hazy and alive. The nose offers white flowers, ripe pear, almond, and a distinct mineral salinity that speaks of the calcareous soils. The palate is textured and savory, with a slight tannic grip from the skin contact and a long, complex finish. It is a fresh, clean, and honest expression of the Colli Bolognesi's signature white grape — a wine that connects the ancient tradition of amphora winemaking with the modern spirit of natural wine. ~$24–$34 / ~€22–€31.

"Ruggia" — The Field Blend White: The Ruggia is Caccianemici's field blend white — a complex and aromatic wine made from a mix of Pinot Blanc, Pinot Grey, Picolit, Pignoletto (Grechetto Gentile), and Malvasia. The grapes are co-fermented with spontaneous fermentation in stainless steel, then matured and refined in steel before bottling in the springtime following the harvest. The result is a wine of extraordinary complexity — floral, citrus, stone fruit, and herbal notes intertwine in a constantly evolving bouquet. The palate is textured and mineral, with a slight amount of skin contact adding structure and depth. It is a wine that showcases the potential of field blends in the Colli Bolognesi — different varieties, different harvest times, different characteristics, all coming together in a harmonious whole that is greater than the sum of its parts. ~$22–$32 / ~€20–€29.

"Olos" — The Red Blend: The Olos is Caccianemici's red wine — a blend of Carmenère and Cabernet Sauvignon that showcases the estate's work with old, non-native vines in the Turrone vineyard. The grapes are spontaneously fermented in stainless steel, then matured and refined in steel before bottling in the springtime following the harvest. The result is a wine of unique and complex character — dark fruit, spice, earth, and a distinct herbal note from the Carmenère that speaks of its Bordeaux origins adapted to the Emilian terroir. The palate is medium to full-bodied, with fine tannins, vibrant acidity, and a long, savory finish. It is a wine that proves international varieties, when farmed biodynamically and made naturally in the Colli Bolognesi, can achieve a level of expression that is both familiar and surprising. ~$24–$34 / ~€22–€31.

Vessels & Ageing: Caccianemici uses varied vessels for fermentation and ageing, each chosen to best preserve the characteristics of the terroir and the specific wine. Stainless steel tanks are used for the pét-nats (Zenza, Ursa) and some still wines (Ruggia, Olos) — providing thermal stability, preventing oxidation, and allowing the wines to develop their own character without external influence. Spanish terracotta amphorae (tinajas) are used for the Filìa — a neutral vessel that allows for gentle micro-oxygenation and preserves the pure, unadulterated expression of the Grechetto Gentile. The choice of vessel is not arbitrary; it is a deliberate decision made by Giovanni, Antonio, and Walter to ensure that each wine achieves its fullest, most authentic expression. All wines are bottled unfined and unfiltered, with minimal or no added sulfur, preserving their natural textures, living yeasts, and authentic flavors.