Al di là del fiume
Al di là del fiume is not just an innovative biodynamic winery that produces wines of great character in respect of the territory and the cycles of nature, but also, in the intentions of its founders Danila Mongardi and Gabriele Monti, “a multifunctional biodynamic agricultural organism with productive, educational, recreational, artistic, and therapeutic activities aimed at the well-being of man and the environment.” We are talking about a winery with a strong educational and social vocation that has bet on the search for an intrinsic harmony in nature through respect for biodynamic principles and anthroposophy.
Al di là del fiume is an agricultural project that includes 27 hectares of land in the Historical Regional Park of Monte Sole in Marzabotto, in the Bologna area, a place of memory of the partisan resistance and a center for the dissemination of a culture of peace. Of these 27 hectares, only 3 are cultivated as vineyards, while the others are populated by ancient varieties of fruit trees, rare cereals, small gardens, and medicinal herbs. The naturalistic context, which offers a rich biodiversity, the ideal microclimate, and the presence of the Reno River make these lands a ecological niche, maintained and cultivated without the use of chemicals and in accordance with a biodynamic agriculture defined by Danila and Gabriele as ‘social agriculture’. In line with this ethical, social, and ecological vocation, the production processes in the winery are as non-invasive as possible: neither yeasts nor sulfur are added during the winemaking process, and every type of preservative or oenological additive is banned.
The wines of Al di là del fiume are very traditional expressions, endowed with complexity and a wide evolutionary potential. The intentions of Danila and Gabriele, aided by the oenologist Adriano Zago, are to produce wines as they used to, like those their grandparents drank. For this reason, only grape varieties traditionally cultivated in the area are used, such as Albana and Barbera, and, alongside steel winemaking, wine is also made in amphora with long skin maceration. The labels are designed by
Al di là del fiume is not just an innovative biodynamic winery that produces wines of great character in respect of the territory and the cycles of nature, but also, in the intentions of its founders Danila Mongardi and Gabriele Monti, “a multifunctional biodynamic agricultural organism with productive, educational, recreational, artistic, and therapeutic activities aimed at the well-being of man and the environment.” We are talking about a winery with a strong educational and social vocation that has bet on the search for an intrinsic harmony in nature through respect for biodynamic principles and anthroposophy.
Al di là del fiume is an agricultural project that includes 27 hectares of land in the Historical Regional Park of Monte Sole in Marzabotto, in the Bologna area, a place of memory of the partisan resistance and a center for the dissemination of a culture of peace. Of these 27 hectares, only 3 are cultivated as vineyards, while the others are populated by ancient varieties of fruit trees, rare cereals, small gardens, and medicinal herbs. The naturalistic context, which offers a rich biodiversity, the ideal microclimate, and the presence of the Reno River make these lands a ecological niche, maintained and cultivated without the use of chemicals and in accordance with a biodynamic agriculture defined by Danila and Gabriele as ‘social agriculture’. In line with this ethical, social, and ecological vocation, the production processes in the winery are as non-invasive as possible: neither yeasts nor sulfur are added during the winemaking process, and every type of preservative or oenological additive is banned.
The wines of Al di là del fiume are very traditional expressions, endowed with complexity and a wide evolutionary potential. The intentions of Danila and Gabriele, aided by the oenologist Adriano Zago, are to produce wines as they used to, like those their grandparents drank. For this reason, only grape varieties traditionally cultivated in the area are used, such as Albana and Barbera, and, alongside steel winemaking, wine is also made in amphora with long skin maceration. The labels are designed by
