If today, we can savor this particular autochthon of red-berry and semi-aromatic wine, we owe it to Mr. Peter Pianori, the one called “Centesimino.”

It is said that in the center of Faenza, in the courtyard of a palace, Peter found a grapevine plant escaped from the phylloxera (we are around the 30s and this parasite had destroyed most of the local crops). Probably the garden wall had protected the screw and so Mr. Pianori obtained from it the scions to build a new vineyard on his farm, known as “Terbato.”

But what nature have this viticulture? Today (thanks to DNA tests) can be said with certainty that Centesimino is a biotype of “Alicante Faenza” and so a variety unconnected and not amenable to other strains already recognized.

In 2004, the vine was recorded in the national catalog of varieties under the name of Red Savignôn (note: do not like the French Sauvignon) or Centesimino. Today, companies that treat their work with this wine niche are less than a dozen, and congregate in the territory surrounding Oriolo and Faenza.

Brisighello oil

The variety of olives that for its excellent quality has brought fame to DOP oil of Brisighella, is the “Local of Brisighella”: present to an extent never less than 90%. Harvesting is done by hand even today, on lands even of keen ascent, from early November until Christmas. The squeezing come always is four days since the collection one of the secrets that makes this oil so special.

The production area includes, in whole or in part, the municipalities of Brisighella, Faenza, Riolo Terme, Casola Valsenio and Modigliana: well protected areas from the cold winds that, thanks to the configuration of an amphitheater of the valley and the barrier of the vein of gypsum, make it an ideal microclimate for growing. In the cultivation of this land dates back to ancient times, there were in fact found traces of its production since the times of the Romans.