Why it matters
The producer
Fattoria Giuseppe Savini is a family agricultural estate in the Marche, the long Adriatic region of central Italy where the land tilts from the coast toward the Apennine spine. Vincenzo Savini built the estate from 1949, and when his son Giuseppe took it over, the name stayed on the label as an anchor for the family name. Giuseppe's four sons, Giovanni, Michele, Simone and Sigismondo, now run the property together. A fourth generation has begun shaping the vineyard and cellar direction through technology and sustainability.
The scale of the operation is what sets it apart from a straightforward wine estate. At 600 hectares divided into three working units, Savini is primarily a farm: 80 hectares planted to vine, ten to olive, and the remainder growing grain and vegetables. The vineyard is the specialised edge of a much larger agricultural body, and that context matters for how the wines are made and sold. Every vine parcel is chosen and matched to its variety by soil character, aspect and drainage. Nothing about this operation is accidental.
Place and vineyards
Where the wines begin
The Marche sits between the Adriatic to the east and the Apennines to the west. Within that corridor, Savini's vineyards occupy a band that begins a few kilometres inland from the Adriatic and climbs into the foothills of the central Apennines at 300 to 350 metres above sea level.
The practical consequence of that geography is a dual air system. Ocean breezes move in from the coast, cooling the canopy during the growing season and slowing ripening toward the warmer end of summer. Mountain winds come down from the Apennines overnight, dropping temperatures and tightening acidity in the fruit. On east or southeast-facing slopes, morning sun warms the vines early without the heat accumulation of a western exposure. Fruit can ripen fully while retaining the fresh acidity that keeps white wines from going heavy. For a sparkling wine built on Chardonnay and Pecorino, that daily temperature swing is not incidental: it is the reason the wine can hold together.
In the cellar
Vineyards and cellar
Eighty hectares of vineyard spread across east and southeast-facing slopes in the foothills at 300 to 350 metres. The dual air system of sea breezes and mountain winds moderates temperatures through the growing season, and the site-matching approach places each variety where its root system and ripening rhythm suit the available soil and drainage. Cover crops compete mildly with the vines for soil moisture, which keeps the root systems reaching deeper and the fruit tighter.
Wines to know
The range in view
Shedar Frizzante is the estate's documented sparkling wine, built from equal parts Chardonnay and Pecorino grown on east and southeast-facing slopes at around 300 metres. Chardonnay brings body and breadth to the blend; Pecorino, a white grape native to central Italy, contributes acidity, aromatic lift and a slightly saline mineral note that the coastal air and Apennine terrain together encourage. Both varieties are estate-grown, harvested from the altitude-cooled parcels where daily temperature swings preserve freshness through the ripening period.
Fermentation for Shedar takes place in temperature-controlled stainless-steel tanks, which keeps the wine's primary fruit and floral character intact. The estate describes its Shedar vineyards as facing east or southeast, benefiting from morning sun rather than afternoon heat. Beyond Shedar, the estate makes additional wines from its 80 vineyard hectares, but no further cuvee details are currently confirmed.
A useful way in
A bottle to begin with
Shedar Frizzante is the bottle to start with. It is a 50/50 blend of Chardonnay and Pecorino, grown on the estate's east-facing foothills at 300 metres and fermented in stainless steel to keep the fruit clear and the acidity bright. Pecorino is central Italy's most characterful native white grape: it gives the wine a saline, slightly bitter mineral edge that anchors the Chardonnay's softer orchard-fruit breadth. The frizzante format, with its gentle mousse and lighter pressure, makes the wine approachable at the table rather than celebratory in the way a fully sparkling wine tends to be. Shedar is made from estate-grown grapes and is fermented in stainless steel.