Enio Ottaviani

Rebola first in San Clemente

Rebola comes first for Davide Lorenzi, winemaker at Enio Ottaviani in San Clemente, before the cellar turns to range or reach. His remit is wine, but the sharper task is keeping a local grape at the center of the house’s thinking, so the bottle reads as Val Conca rather than as an argument made elsewhere. Since the first Rebola vintage in 2019, that position has been deliberate: not inherited routine, but a choice made by a young winery willing to let one variety organize its language.

The estate carries the name of Enio Ottaviani and its public history reaches back to 1960, with family cultivation around the San Clemente hills given as roughly 60 years. Lorenzi works inside that continuity without turning it into costume. Rebola gives that philosophy its spine. Caciara shows the practical side, a wine shaped for fish, ease, and a clean fit rather than display.

Estate fruit from the Val Conca oasis

The method begins outside the cellar, on 12 hectares of estate vineyards in the Val Conca wildlife oasis, near the soft hills of San Clemente and within sight of the Adriatic pull that gives the place its sea-and-land character. The grapes are estate-grown, giving Lorenzi control from vine to bottle; the house describes the work as hard vineyard work first, collecting healthy fruit before any cellar decision can matter. Sangiovese, Trebbiano, Albana, Pagadebit, Cabernet Sauvignon, and Chardonnay sit alongside the Rebola focus, with the portfolio moving through still red, still white, rosé, sparkling, and dessert wines.

The production is conventional rather than certified organic or biodynamic, but the stated philosophy is sustainable and place-led. Enio Ottaviani has grown from selling wine in damigiane to a family-run estate winery with domestic and export markets, and the scale is not token: production is given at 300,000 bottles annually. That figure matters because it places Lorenzi’s work between intimacy and repetition. The cellar must hold a clear line across volume. For Rebola, that line is restraint, local character, and a refusal to treat the grape as an afterthought.

The cellar facing the Adriatic

The cellar sits in a landscape that changes the tempo of tasting before any glass is poured: vineyard rows, outdoor ground for gatherings, countryside views, and the Adriatic beyond the hills. The atmosphere is conversational rather than hushed. Enio Ottaviani’s own phrase, wines made for friends, is useful here because it explains the room without turning it into hospitality theatre. The tasting room and cellar tours return the visitor to the same idea as the winemaking, that the estate is built for sharing rather than distance.

There is nothing rigid about the setting, but the craft still has a station. Lorenzi’s work asks the cellar to translate a protected valley, family land, and a young Rebola project into wines that can sit naturally on a table. When the glass turns back to Caciara, the point is not a grand statement; it is the fit between fish, salt air, and Davide Lorenzi’s Rebola line at Enio Ottaviani.