Viticulture & Vinification: The vineyard was planted in 2001 with
spur cordon training with 6,000 plants per hectare. The vineyard is
organically farmed. Fermentation takes place 80% in stainless steel tanks
with temperature control with the remaining 20% fermenting in
barriques. Aged 6 months on the lees, then another 6 months in bottle
About the winery…
Established in 2000 on the site of a 14th century villa in the mountains 80 km south-east of Bologna, Papiano has 10
ha of steeply-terraced vineyard on the 70 ha estate. Beyond the next ridge to the west lies Chianti Rufina.
Papiano boasts the highest vineyards in Emilia-Romagna. Organically farmed; high-density (7000 vines/ha); Albarello
(head-pruned) – but trained on trellis, producing ½ kg/plant. New plantings are on their own rootstock, while older
vines are grafted. Long fermentations and very low levels of sulphur. About 45,000 bottles annually.
In awarding ‘Tre Bicchieri’, Gambero Rosso commented “Villa Papiano is one of the emerging estates in Romagna, a
success built with the tenacity and reliability of the Bordini family… Soils in this corner of Romagna, along the
southern slope of Mount Chioda at 500 m above sea level, in an extreme location, are marly sandstone, a difficult
situation for these spirited and long-lived wines. Now a mature professional, Francesco Bordini has aimed his
vinification toward a classic, territorial tone, achieving a results with a pure, clear mineral expression”.
Tasting notes: The wine has a pale yellow colour with intense aromas
and flavours of dried flowers (especially chamomile), ripe yellow fruit
(pineapple, apples), and apple jam with notes of herbs (sage), fresh
tomato leaf, and balsamic. Fresh and lively acidity on the palate with a