About this wine
Vineyard and terroir
The grapes are grown on hills in the Apennines.
Grapes
Ancellotta leads the blend.
Vinification
The grapes are harvested by hand in September. They receive 24 hours of skin contact followed by a short, cool maceration to develop the aroma. Alcoholic fermentation is stopped when the desired residual sugar level is reached.
Tasting profile
The wine has a rich aroma.
Label / history
Annual production is 18,000 bottles. Cantina Puianello was founded in 1938 by five winemaking families. The cooperative's vineyards subsequently expanded to 300 ha, 80% of them on mountain slopes. After merging with Coviolo in 2005, it had 398 members and 436 ha of vineyards. The winery underwent a major renovation and equipment upgrade in 2012.
