Davide Lorenzi

At Enio Ottaviani Winery in San Clemente, Emilia Romagna, Italy, the work runs through Rebola first. Davide Lorenzi’s remit is winemaking, but the larger job is editorial: keeping a local grape at the center of the house’s philosophy and turning that position into wine that reads clearly as place, not concept. The project’s timeline is short by estate standards, and that matters. Since the first vintage in 2019, the house’s work with Rebola has been built as a deliberate position rather than an inherited habit.

Lorenzi has framed it in plain terms: the winery is among the youngest to vinify the variety, and the point is belief in the territory. That keeps the ambition measured and the language local.

Caciara is the practical side of that same thinking: a wine positioned for use, not display. Lorenzi’s work there follows the house line of restraint and clarity, with the wine described as the one you reach for with fish and easy answers. The value is in fit. It shows how the cellar’s focus can land in a bottle that does its job cleanly, without stepping outside the style the winery has set for itself. Rebola remains the organizing principle behind that style.

In Lorenzi’s hands, it is not treated as a side note or a varietal marker tacked on after the fact; it is the starting point for the house’s identity. That gives the wines a consistent frame: local character first, then precision, then the steady repetition that makes a philosophy legible over time.

Davide's signature dishes include CACIARA and Rebola. Together, they sketch the contours of his work: one rooted in the expressive language of the winery’s signature wine, the other in the grape that anchors the house’s philosophy. The pairing suggests a kitchen-and-cellar kind of sensibility, even with wine alone, where identity is built through repetition, care, and a strong sense of purpose.