Deep into the sprawling countryside of Emilia-Romagna, outside of the densely packed cities spread throughout the region, where well-heeled gentry tuck into Mortadella, Parmigiano-Reggiano, and Balsamic (to name a few of the area's gastronomic treasures), you'll find Tre Monti, a modest estate quietly producing some of the most exciting, vibrant wines we've tasted in some time. Sergio Navacchia and his sons farm their Albana organically, leaving them on the skins for two weeks before heading to the press. The resulting wine is wonderfully textured, with pithy bitterness offering structure to support apricot, toasted almond, and summer melon on the palate. Don't let the deeply colored hue mislead you, there's no funk to be found here. When drinking wine from Romagna, do as the Romagnoli do - eat mortadella, drink Albana, and prosper.
