The wine is born from the land.

In the sea it evolves.

The Maison

Before the sea, there is a place. The land. The vineyards. The cellar. Here the wine is born, followed, awaited. Spaces where it takes form before beginning its journey towards the sea. Tenuta Del Paguro brings together two worlds. The precision of the land. The time of the sea. Here the work is daily. Quiet. Attentive.

The Maison

In the heart of Ravenna there is a place that tells this story.
The Maison Tenuta Del Paguro.
A discreet space, designed to welcome.
Maritime pine wood.
Wrought iron.
Glass marked by the sea on the bottles brought back from the seabed.
Simple materials, shaped by time and water.
Here the wine comes closer to people
even before it is tasted.
Tastings, encounters, shared moments.
An intimate space that can host small groups,
private dinners, conversations about wine.
Over time the Maison is also becoming a place of belonging.
An informal circle of curious people,
united by the desire to explore wine and the sea.

The Land

The vineyards are located among the hills of Riolo Terme,
in an area long devoted to viticulture.
This is where the vineyards of Tenuta Del Paguro grow,
in lands where rural culture has always held deep value.
A world that Tonino Guerra knew well
and often described in his words.
Vineyard management is careful and measured,
based on integrated agriculture
that combines traditional knowledge with contemporary tools.
The goal is simple: to preserve the health of the vine,
the quality of the fruit, and the longevity of the vineyard.

Terreno

The land extend over approximately fifty hectares,
within a natural setting particularly suited to vine cultivation,
in the heart of the Vena del Gesso Romagnola area.

It is a balanced and distinctive environment,
where the characteristics of the soil and landscape
play a defining role in the quality of the grapes and the identity of the wines.

The soil, a medium-textured clay, is rich in limestone and potassium,
elements that bring structure, finesse, and elegance.

The south-west exposure supports the gradual ripening of the grapes
with consistent light and warmth,
encouraging an authentic and harmonious expression of the territory.

Winemaking

In the cellar the wine enters its first phase.
The grapes ferment in stainless steel at controlled temperature
and remain in contact with the skins during maceration.
In this passage the wine defines structure and depth.
After malolactic fermentation
the ageing in the cellar begins.
The work is guided by the oenologist Stefano Gardi,
who brings together study, experience and a deep knowledge
of the rural tradition of Romagna.
A culture of the land shaped by attention, patience and balance.
For some bottles the journey continues, towards the Adriatic Sea, towards the Paguro wreck.