Tenuta La Viola "Frangipane" Romagna Albana Secco '24

Founded in 1962 and based in the village of Bertinoro, just to the west of the city of Cesena in Romagna, Tenuta la Viola has always focused on making classic-style wines that reflect the region and a respect for the environment. Since 1999 the vineyards have been certified organic, and 2018 marks the first vintage produced from biodynamic principles.

The vineyards are situated on rolling hills that face the Adriatic, and on the other side are the Tosco-Romagnolo Apennines, which creates a microclimate that brings in cooling breezes, ultimately helping maintain the health of the vineyards and balance of acidity and ripeness in the fruit. The soil is a mixture of clay and limestone, with ancient marine sediments.


Stefano Gabellini is the owner of Tenuta La Viola, and his small winery is located on the outskirts of the beautiful village of Bertinoro. His passion for Bertinoro and the wines of his family are boundless.

 While red wines are its focus, Tenuta La Viola also makes excellent white wines from Albana, a local white grape variety. Albana is highly aromatic; its sweetness is well balanced by an elevated level of acidity; and it has elevated levels of tannin in its skin. Many producers use Albana for dessert wine, producing it in a passito style. Dry wine is much more difficult to produce, as finding balance in this grape variety can be challenging.

“Frangipane” is one of two Albana secco wines that Stefano produces.

“Frangipane” takes its name from the Aldruda Frangipane, a countess of Bertinoro, who famously participated in the defense of Ancona when it was under siege by German imperial troops. The grapes are manually harvested, and alcoholic fermentation and aging are carried out in stainless steel. The wine rests on the fine lees for six months before bottling.



On the nose, the wine offers notes of golden apple, pear, and peach. On the palate, the wine shows medium acidity, a hint of tannin that adds depth and breadth structurally, and the finish is long and dry. Enjoy this with a classic Romagna dish such as tortellini en brodo.