A bottle of Lambrusco that sweeps away clichés about easy wines

The profile traces Cantina Puianello to the shared values of five local winegrowing families and describes its development into a cooperative focused on environmental sustainability, organic principles, single-variety vinification and the recovery of native grapes. At the time described, 180 members managed 220 ha between Scandiano and Canossa, favouring espalier training and Guyot pruning.

It identifies Alberto Grasselli as oenologist and discusses cellar approaches including controlled-temperature skin maceration, extended fine-lees contact, Charmat monofermentation, 5°C cryomaceration, ancestral bottle fermentation without disgorgement, traditional-method bottle ageing, manual riddling and disgorgement, and low-temperature autoclave refermentation for Spergola.