About this wine
Vineyard and terroir
The selected fruit comes from organically farmed estate vineyards in the hills of Emilia-Romagna, on limestone and clay soils.
Grapes
The grapes are selected before vinification.
Vinification
Harvest usually takes place by hand during the final ten days of September. The grapes undergo cold skin maceration overnight at 5 °C, followed by three days of fermentation in steel tanks. Fermentation is deliberately stopped and later resumes in the bottle according to the Ancestrale method.
Ageing
The wine rests in bottle for at least 10–12 months.
Tasting profile
Elegant and fresh.
Label / history
Cantina Puianello was founded in 1938 by five winemaking families as a cooperative devoted to the classic wines of Emilia-Romagna. Its membership and vineyard holdings subsequently expanded. After merging with Coviolo, it had 398 members and 436 ha of vineyards in 2005. The winery underwent extensive renovation and equipment upgrades in 2012.
