Al Pazz

In the Bolognese hills, Al Pazz has cultivated Grechetto gentile since 1973, expressing it in all the forms permitted by Colli Bolognesi Pignoletto DOCG. Still, frizzante, spumante: a single denomination that the winery explores in its entirety, without shortcuts, measuring itself against the mineral character common to the eleven municipalities of the area. It's a vertical range, built to explore a single grape variety to its stylistic limits. Beyond the wine, hospitality roots the project in its Emilian context. In the cellar, bottles are available year-round, and bulk wines from January to April, while tastings are accompanied by local cuisine: tigelle, crescentine, and handmade tortellacci verdi. It's a way of interpreting the denomination not as an abstract label but as part of a culinary experience. Visitors to the winery can move from glasses of Pignoletto in its three versions to the dishes that accompany them, booking a tasting to appreciate how the wine's minerality and local flavors complement each other.

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