Soulful, Passionate & Thoroughly Genuine
Vino del Poggio is the artisanal natural wine estate of Andrea Cervini, located in the Val Trebbia valley in the Piacenza Hills of western Emilia-Romagna. Spanning 4 hectares farmed organically, the estate produces some of the most soulful, passionate, and rich orange wines in Italy — wines that reflect the vigneron in all aspects: sincere, warm-hearted, and thoroughly genuine. Andrea's winemaking is lovingly traditional and strictly natural, with long skin contacts for both reds and whites, spontaneous fermentation with indigenous yeasts, and the patience and sensitivity to wait for fermentations to finish slowly and for wines to be released only at the right time — sometimes even 7 to 8 years after harvest. The elephant on every label recalls the 218 B.C. Battle of the River Trebbia, where Hannibal's troops defeated Rome's legions, leaving only one of their war elephants surviving — a symbol of endurance, memory, and the deep history of this extraordinary valley.
Hannibal's Elephant & the River Trebbia
Andrea Cervini is a vigneron of rare sincerity — a man whose wines are described by those who know them as "some of the most soulful, passionate and rich orange wines we have ever tasted," and who "reflect the vigneron in all aspects: they are sincere, warm-hearted and thoroughly genuine." He farms 4 hectares of mostly Malvasia di Candia Aromatica, Bonarda, and Barbera in the Val Trebbia valley, in the Piacenza Hills of western Emilia-Romagna — a landscape of extraordinary beauty that Hemingway called "the most beautiful valley in the world." Alongside his winery, Andrea runs a beautiful agriturismo, welcoming visitors into the world he has built around wine, land, and hospitality.
The elephant on every Vino del Poggio label is not merely decorative — it is a direct reference to one of the most famous battles in ancient history. In 218 B.C., during the Second Punic War, Hannibal's Carthaginian troops defeated Rome's legions at the Battle of the River Trebbia, right here in the valley where Andrea's vineyards now grow. Hannibal's army included war elephants — massive, terrifying beasts that struck fear into the Roman ranks. After the battle, only one elephant survived. This solitary survivor, wandering the valley where Andrea now makes wine, has become the symbol of Vino del Poggio: endurance in the face of overwhelming odds, memory of a deep and violent history, and the quiet persistence of life in a landscape that has seen empires rise and fall.
Andrea's approach to winemaking is described as "lovingly traditional and strictly natural." He is not a technician; he is a caretaker — a man who tends his vines with the patience of someone who understands that great wine cannot be rushed. His fermentations are slow, sometimes taking months to complete, and he releases his wines only when they are ready — a timeline dictated by the wine, not by the market. Some vintages age for 7 to 8 years before release, a radical patience that is virtually unheard of in the natural wine world. This is not commercial strategy; it is conviction. Andrea believes that wine, like people, needs time to find its voice, and he is willing to wait.
The estate is a family affair, rooted in the agricultural traditions of the Val Trebbia. Andrea's connection to this land is not merely geographical; it is ancestral. The Val Trebbia has been a place of farming, of viticulture, of human settlement for thousands of years — from the ancient Ligurians to the Romans to the medieval monasteries to the modern era. Andrea sees himself as a link in this chain, a caretaker of a tradition that stretches back to Hannibal's elephants and forward to a future he is actively shaping with every bottle. His agriturismo is an extension of this philosophy — not a side business, but an integral part of the estate's identity, a place where visitors can experience the wine, the land, and the hospitality that define Vino del Poggio.
"Andrea Cervini's wines are some of the most soulful, passionate and rich orange wines we have ever tasted and they reflect the vigneron in all aspects: they are sincere, warm-hearted and thoroughly genuine."
— Wine Natur
Val Trebbia & Organic Viticulture
Vino del Poggio's 4 hectares of vineyards are situated in the Val Trebbia valley, in the Piacenza Hills of western Emilia-Romagna — a landscape of rare beauty and historical depth. The Val Trebbia is one of the most distinctive valleys in Italy, where the Apennine foothills meet the Po Valley, creating a microclimate of warm days, cool nights, and constant breezes that keep the vines healthy. The soils are a mix of clay, limestone, and alluvial deposits from the Trebbia river — a complex terroir that provides both fertility and mineral backbone. The elevation varies across the estate, creating different expressions within a single property and allowing Andrea to craft wines of distinct character from different parcels.
Farming is organic, with a deep commitment to soil health and biodiversity. No chemical pesticides, herbicides, or synthetic fertilizers are used. Andrea tends his vines with the meticulous care of someone who believes that the quality of the wine is determined in the vineyard, not in the cellar. The focus is on maintaining healthy, living soil — on building organic matter, encouraging beneficial microorganisms, and creating a vineyard ecosystem that is self-regulating and resilient. The vines are cultivated entirely by hand, from pruning to harvest, with Andrea personally overseeing every operation. The result is grapes that are deeply expressive of their place, carrying the mineral imprint of the Val Trebbia and the spiritual imprint of a land that has hosted farmers for millennia.
The grape varieties are a thoughtful selection of indigenous Emilian grapes that have adapted to the Val Trebbia over centuries. Malvasia di Candia Aromatica — with its thick skins, extraordinary aromatics, and high tannin content — is the heart of the estate's orange wines. It is a grape that demands respect: when treated with long skin contact, it produces wines of extraordinary depth, structure, and complexity. Bonarda (Croatina) provides color, tannin, and earthy depth to the red wines. Barbera contributes bright acidity, cherry fruit, and the characteristic freshness that defines Colli Piacentini reds. Sauvignon Blanc adds aromatic complexity and a thread of international sophistication to certain cuvées. Together, they form a palette that is both deeply rooted in the terroir and expressive of Andrea's unique vision.
Andrea's relationship with Giulio Armani — the legendary winemaker of La Stoppa and Denavolo — is a defining feature of Vino del Poggio's approach. The two men share a belief in the transformative power of long skin contact, spontaneous fermentation, and zero sulfur. Andrea's wines are made in the same spirit as Giulio's: white grapes treated with the respect traditionally reserved for reds, extended maceration that extracts color, tannin, and phenolic complexity, and a patience that allows the wines to develop their full potential over years rather than months. This is not imitation; it is kinship — two winemakers working in the same valley, guided by the same principles, producing wines that speak with the same voice of place and tradition.
4 hectares in the Piacenza Hills of western Emilia-Romagna. Warm days, cool nights, constant breezes. Clay, limestone, and alluvial soils from the Trebbia river. Varied elevation across estate. Self-regulating vineyard ecosystem. Manual cultivation only. Hemingway's "most beautiful valley in the world."
Certified organic farming. No chemical pesticides, herbicides, or synthetic fertilizers. Focus on healthy, living soil and biodiversity. Meticulous hand-tending from pruning to harvest. Andrea personally oversees every operation. Quality determined in vineyard, not cellar. Self-regulating, resilient ecosystem.
Malvasia di Candia Aromatica (thick skin, extraordinary aromatics, high tannin — heart of orange wines). Bonarda/Croatina (color, tannin, earthy depth). Barbera (bright acidity, cherry fruit, freshness). Sauvignon Blanc (aromatic complexity, international thread). All adapted to Val Trebbia terroir over centuries.
Shared belief in long skin contact, spontaneous fermentation, zero sulfur. White grapes treated like reds. Extended maceration for color, tannin, phenolic complexity. Patience over years rather than months. Same valley, same principles, same voice of place. Not imitation — kinship between two vignerons guided by tradition.
Long Skin Contact & Radical Patience
At Vino del Poggio, the cellar philosophy is one of loving tradition and strict naturalism — not as a posture, but as a practice refined by years of patient observation and deep respect for the material. All wines are spontaneously fermented with indigenous yeasts only — no commercial strains, no temperature control, no enzymes, no additives. The wines are unfined, unfiltered, and bottled with no added sulfur. This is natural winemaking in its most patient form: the transformation of healthy, hand-selected grapes by their own native microflora, in their own time, with no correction, no manipulation, and no preservation beyond the wine's own natural stability. The result is a portfolio of wines that are alive, deeply textured, and profoundly expressive — wines that demand time, both in the cellar and in the glass.
The techniques are demanding, traditional, and deeply personal:
Harvest & Selection: All grapes are meticulously hand-harvested from the estate's organic vineyards. Andrea monitors 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 varieties is maintained throughout the process, ensuring that each cuvée expresses the distinct character of its specific grapes. The manual harvest allows for rigorous selection in the field, ensuring that only the healthiest, most concentrated fruit enters the fermentation vessel.
"Vino Bianco" — The Orange Wine: The Vino Bianco is Vino del Poggio's most celebrated wine — an orange wine of extraordinary depth, power, and complexity that has earned recognition as one of the finest skin-contact whites in Italy. Made from Malvasia di Candia Aromatica with long skin contact, it is a wine that is "no lightweight" — deep orange-curry in color, with tannins and acidity that provide great opportunity for ageing but also make it "killer with food right now." The grapes undergo extended maceration on their skins, extracting color, tannin, and phenolic compounds from the thick-skinned Malvasia. Fermentation occurs spontaneously with indigenous yeasts, and the wine ages patiently before release — sometimes for 7 to 8 years. In the glass, it is deep amber-orange, hazy and alive. The nose offers durian fruit, tropical flowers, curry spice, dried apricot, and wild herbs. The palate is full-bodied, tannic, and structured, with vibrant acidity that keeps the wine refreshing despite its power. It is a wine of great value and even greater character — a testament to Andrea's patience and his belief in the transformative potential of time. ~$22–$32 / ~€20–€29.
"Vino Rosso" — The Red Blend: The Vino Rosso is a blend of Barbera and Bonarda (Croatina) that captures the earthy, structured soul of the Val Trebbia. The grapes are macerated for 3 months with the skins — an extraordinarily long period for a red wine — and fermented with wild yeasts in neutral barrique. The result is a wine of profound depth and complexity: kirsch, blackberry, sweet tobacco spice, earth, and a distinct mineral salinity that speaks of the Trebbia valley. The palate is full-bodied, with firm but fine tannins, vibrant acidity, and a long, savory finish. It is unfined, unfiltered, and bottled with no added sulfur — a pure expression of Barbera and Bonarda when treated with the patience and respect they deserve. ~$20–$28 / ~€18–€25.
"Rosè" — The Rosato: The Rosè is Vino del Poggio's rosato — a wine made from Barbera that captures the lighter, more playful side of the estate. Despite being a "rosé," it is made with the same seriousness as the other wines: hand-harvested, spontaneously fermented with indigenous yeasts, and bottled with minimal intervention. The color is pale salmon, the nose offers wild strawberry, rose petal, citrus zest, and a hint of spice. The palate is light, crisp, and mineral — a wine of summer afternoons and simple pleasures, but made with the same integrity that defines every Vino del Poggio cuvée. Unfined, unfiltered, with no added sulfur. Serve well chilled. ~$18–$26 / ~€16–€23.
"Sauvignon" — The White: The Sauvignon is a white wine made from Sauvignon Blanc — a variety that adds aromatic complexity and international sophistication to the portfolio. Like all Vino del Poggio wines, it is hand-harvested, spontaneously fermented with indigenous yeasts, and bottled with no added sulfur. The nose offers grapefruit, gooseberry, elderflower, and a distinct herbal note that speaks of the variety's Loire Valley origins adapted to the Val Trebbia. The palate is crisp, mineral, and refreshing — a wine of clarity and precision that proves Andrea's range extends beyond the orange wine paradigm. Serve chilled at 10–12°C. ~$18–$26 / ~€16–€23.
Vessels & Ageing: Andrea works with a combination of vessels for fermentation and ageing, each chosen to best preserve the characteristics of the specific wine. Neutral barrique is used for the Vino Rosso — old oak that provides gentle micro-oxygenation and subtle complexity without introducing vanilla or toast. Stainless steel is used for the Vino Bianco, Rosè, and Sauvignon — providing thermal stability, preventing oxidation, and allowing the wines to develop their own character without external influence. The ageing periods are long — sometimes 7 to 8 years for the Vino Bianco — a radical patience that allows the wines to develop their full potential. All wines are bottled unfined and unfiltered, with no added sulfur, preserving their natural textures, living yeasts, and authentic flavors.
"Vino Bianco" — "Malvasia di Candia Aromatica — Long Skin Contact, Spontaneous Indigenous Yeast Fermentation, 7–8 Year Ageing, No Added Sulfur, Unfined & Unfiltered — The Soulful Orange of the Val Trebbia"
The Vino Bianco is Vino del Poggio's most celebrated and distinctive wine — an orange wine of extraordinary depth, power, and complexity that encapsulates everything Andrea Cervini believes about natural winemaking, long skin contact, and the transformative power of radical patience. It is not merely a wine; it is a testament to the vigneron's soul — sincere, warm-hearted, and thoroughly genuine.
The grapes come from the estate's organic vineyards in the Val Trebbia — 4 hectares of Malvasia di Candia Aromatica, a variety with thick skins, extraordinary aromatics, and high natural tannin content. The viticulture is organic, with no chemical intervention. The vines are cultivated manually, with meticulous care from pruning to harvest. The harvest is entirely by hand, with rigorous selection of only the healthiest, most concentrated bunches. In the cellar, the grapes are destemmed and crushed, then left on their skins for extended maceration — a long, patient extraction that draws color, tannin, and phenolic compounds from the Malvasia's thick skins.
The spontaneous fermentation occurs with indigenous yeasts in stainless steel tanks — no commercial strains, no temperature control, no enzymes, no additives. The fermentation is slow, sometimes taking months to complete, as Andrea waits patiently for the yeasts to do their work in their own time. After fermentation, the wine ages — and here is where Andrea's radical patience becomes most apparent. Some vintages age for 7 to 8 years before release, a timeline virtually unheard of in the natural wine world. This is not commercial strategy; it is conviction. Andrea believes that wine, like people, needs time to find its voice, and he is willing to wait.
In the glass, it is deep orange-curry in color — hazy, alive, unfiltered. The nose is a symphony of intensity: durian fruit, tropical flowers, curry spice, dried apricot, wild herbs, honey, and a distinct mineral salinity that speaks of the Val Trebbia soils. There are notes of chamomile, orange peel, and a subtle oxidative complexity that develops with age. The palate is full-bodied and tannic — yes, tannic, like a great red — yet balanced by vibrant acidity that keeps the wine refreshing despite its power. This is not a delicate, linear white; it is a wine of matter and finesse, of structure and soul.
The Vino Bianco demands food — it is a wine of the table, not merely the aperitif. Serve at 14–16°C after decanting, with rich pasta dishes, grilled meats, aged cheeses, or spicy ethnic cuisine. It is a wine that proves white grapes, when treated with the respect of long skin contact and radical patience, can achieve a depth and character that rivals the greatest wines of Italy. Every bottle is unfined, unfiltered, and bottled with zero added sulfites — a testament to the power of purity, the transformative potential of indigenous varieties, and the enduring magic of wines that honor the land without intervention. ~$22–$32 / ~€20–€29.
The Vino del Poggio Range
Andrea Cervini produces an artisanal, natural portfolio from his 4 hectares of organic vineyards in the Val Trebbia, Colli Piacentini, Emilia-Romagna. All wines are estate-grown, hand-harvested, spontaneously fermented with indigenous yeasts, unfined, unfiltered, and bottled with no added sulfur. No commercial yeasts, no enzymes, no additives, no temperature control, no fining, no filtration. The portfolio includes long-maceration orange wines, extended-skin-contact reds, a rosato, and a Sauvignon Blanc — each one a sincere, warm-hearted expression of the Val Trebbia terroir. Wines are released only when ready — sometimes 7 to 8 years after harvest. Prices are approximate and in USD/EUR.
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Retailers (International)
Vino Rosso (~€8.90)
Vino Bianco (~€17.80)
Natural / minimal-SO₂ wines, stock varies.
Callmewine
Rosato Vino del Poggio
Rosso Vino del Poggio
Ships across EU + UK via local sites.
Range of Vino del Poggio wines (availability varies).
Winery page with Rosso, Bianco, Rosato, Navel Rosso etc.
Includes ratings + merchant links by country.