Podere Cipolla Winery
Podere Cipolla Winery born in Coviolo in 2003 out of the love for this land by Denny Bini, a vineyard owner originally from the area. The property's lands are located within the new Modolena and Quaresimo park, south of the ancient Emilia road, and cover about 7 hectares, of which 4.5 are cultivated as vineyards and the rest as orchards and arable land.
The main focus of our work is undoubtedly the Lambrusco grape, along with its entire family (Grasparossa, Salamino, Sorbara, Montericco, and Maestri), but we also value other native grape varieties from the hills of Reggio Emilia, such as Malbo Gentile, Spergola, and Malvasia.
The vines grow in an ecosystem rich in biodiversity, with a completely natural approach and respect for the environment, following the principles of organic farming. They are planted in clayey soils with the presence of sand and gravel, exposed to the south at an altitude of approximately 150 meters.
In the cellar, fermentations are carried out by indigenous yeasts, and refermentations occur spontaneously in the bottle according to ancient local recipes, without the use of autoclaves or the addition of sugars. These are primarily sparkling wines obtained through the bottle refermentation method, also known as “Sur liè.” The effervescence develops through bottling the wine when fermentation is not yet complete or by adding a small quantity of the must from the same grapes before sealing the bottle, without the addition of yeasts, except those naturally present in the must. After fermentation, the yeasts settle at the bottom of the bottles and remain there until the moment of opening. This allows for a consistent evolution over time, offering ever-changing emotions with fine and refreshing bubbles, with moderately pronounced tannins, both rustic and elegant at the same time.
Podere Cipolla Winery born in Coviolo in 2003 out of the love for this land by Denny Bini, a vineyard owner originally from the area. The property's lands are located within the new Modolena and Quaresimo park, south of the ancient Emilia road, and cover about 7 hectares, of which 4.5 are cultivated as vineyards and the rest as orchards and arable land.
The main focus of our work is undoubtedly the Lambrusco grape, along with its entire family (Grasparossa, Salamino, Sorbara, Montericco, and Maestri), but we also value other native grape varieties from the hills of Reggio Emilia, such as Malbo Gentile, Spergola, and Malvasia.
The vines grow in an ecosystem rich in biodiversity, with a completely natural approach and respect for the environment, following the principles of organic farming. They are planted in clayey soils with the presence of sand and gravel, exposed to the south at an altitude of approximately 150 meters.
In the cellar, fermentations are carried out by indigenous yeasts, and refermentations occur spontaneously in the bottle according to ancient local recipes, without the use of autoclaves or the addition of sugars. These are primarily sparkling wines obtained through the bottle refermentation method, also known as “Sur liè.” The effervescence develops through bottling the wine when fermentation is not yet complete or by adding a small quantity of the must from the same grapes before sealing the bottle, without the addition of yeasts, except those naturally present in the must. After fermentation, the yeasts settle at the bottom of the bottles and remain there until the moment of opening. This allows for a consistent evolution over time, offering ever-changing emotions with fine and refreshing bubbles, with moderately pronounced tannins, both rustic and elegant at the same time.
