The modern Noelia Ricci story began at Tenuta Pandolfa in 2010. It was Giuseppe Ricci who renovated the property after its occupation by the Nazis during WW2 and his daughter Noelia continued the revival with new plantings and a winery in the 1980s. Now Giuseppe's grandson, Marco Cirese, is picking up the threads.
The farm is at the foot of the Tuscan-Emilian Apennines, itself a small cru, 200-340 metres above sea level and within the Predappio sub-zone.
Bro' Trebbiano is one of those wines that tastes more than the sum of its parts. You see, Trebbiano isn't typically regarded with much exhilaration. Decent to good enough wines, sure, but wines that make your eyeballs stick out on stalks and your mouth salivate for more? Not usually. So this is quite magical.
It's the local variety of Trebbiano (there are umpteen local types of Trebbiano in Italy!) called Trebbiano Romagnolo and from a 20-year-old vineyard 200 metres above sea level in Fiumana di Predappio on yellow clay and limestone. It is fermented for a very short amount of time on the skins of Pagadebit grapes, which is also known as Bombino Bianco and sometimes confused for Trebbiano d'Abruzzo. Come on, keep up!
The wine sits on the lees for 4 months in tank before bottling. All in all this results in a gorgeously unctuous texture to the wine, dry throughout, with pithy citrus character and a terrific long finish.