About
Cantina Coviolo is a winery in Emilia Romagna, Italy.
History, winemaking, wines and news for this producer are being prepared. Meanwhile, visit the official website.
Winemaking
Organic Lambrusco DOC is made from selected grapes cultivated in accordance with the EC 2092/9 organic-production specification. Its grapes are harvested by hand, generally toward the end of September. The same late-September manual harvest is documented for Lambrusco DOC Salamino, but an estate-wide farming regime or certification status is not defined for Cantina Coviolo as a whole.
The documented Coviolo range includes two distinct red-wine processes. Lambrusco DOC Salamino undergoes 48–72 hours of maceration on the skins, followed by fermentation at controlled temperature. Organic Lambrusco DOC remains on the skins for at least 72 hours, after which each operation is conducted separately in accordance with its organic-production specification. These methods relate to the named labels rather than to a stated universal protocol for every Cantina Coviolo wine.