La Piana Winery: A legacy rooted in tradition and innovation
Located in Castelvetro di Modena, in the first hills of Modena, La Piana Winery has its origins in a strong and deep-rooted family farming tradition. The winery’s story began in 1951 when Cesare Gianaroli, driven by his deep connection to the land, started cultivating and transforming the grapes from his vineyard in the heart of the Lambrusco Grasparossa di Castelvetro DOP region. This was more than just a business—it was the beginning of a family legacy.
Tragically, the leadership of the winery passed to his son Graziano, who suddenly passed away in 1992. This left the future of the winery in the hands of a determined young boy, Mirco, who at just 14 years old, stepped into the vineyard with a mission: to honor his father’s memory and carry forward the family passion. Despite his age, Mirco’s commitment to the winery was unwavering. He began working tirelessly among the vines, gradually taking the reins of the business, modernizing the cellar with the best technologies, and transforming the vineyards.
Today, La Piana Winery spans 8 hectares of vineyards between Castelvetro and Vignola, producing approximately 60,000 bottles distributed across 12 organic labels. The winery’s commitment to sustainability is also evident, as it generates 70% of its energy from self-produced clean energy, thanks to a state-of-the-art photovoltaic system, with the goal of reaching 100% by early 2025.
At the heart of La Piana’s philosophy is a deep respect for the land and its native vines. Mirco and his team cultivate local varieties such as Lambrusco Grasparossa di Castelvetro, Pignoletto, Malbo Gentile, and Trebbiano di Modena. These grapes are not merely a crop; they are the embodiment of the region’s unique terroir. La Piana Winery follows organic practices from the vineyard to the cellar, promoting sustainable agriculture that respects the environment and aims to produce exceptional wines.
At a glance
Region: Emilia-Romagna (Castelvetro di Modena)
Winemaker: Mirco Gianaroli
Known For: Elevating Lambrusco Grasparossa and pioneering organic sparkling wines
Wine Style: Fresh, vibrant and terroir-driven wines with remarkable purity and elegance
Philosophy: Respect tradition, embrace innovation, and let nature lead the way
Production: Family-owned organic winery with 8 hectares of vineyards and 12 handcrafted labels
Sustainability: Certified organic farming and 70% self-generated renewable energy
Imported by: Porcalorca
The Winemaker: Mirco Gianaroli
At the heart of La Piana Winery is Mirco Gianaroli, a winemaker whose journey began at an age when most are just discovering the world. Thrust into the role of leading his family’s legacy at just 14 years old. Rather than shy away from the responsibility, Mirco embraced it with a determination that has since defined his career and the evolution of La Piana.
Mirco’s approach to winemaking is deeply personal. Raised among the vines of Castelvetro di Modena, he learned early on that wine is much more than a product—it is a reflection of the land, the seasons, and the care with which it is crafted. His father’s teachings and the wisdom passed down through generations of his family have instilled in him a profound respect for traditional methods, yet Mirco is not one to resist progress.
Under his leadership, La Piana Winery has seen significant modernization, with state-of-the-art technology enhancing the production process while remaining true to the organic principles that are at the core of his philosophy. Mirco’s dedication to sustainability is unwavering; he has transformed La Piana into a model of environmentally responsible winemaking, with a commitment to clean energy and organic farming practices that protect and honor the land.
Mirco’s hands-on approach is evident in every aspect of the winemaking process, from the meticulous care of the vineyards to the careful selection of grapes and the nuanced techniques used in the cellar. For Mirco, each bottle of wine is a labor of love, a testament to the resilience and passion that have driven him from a young age.
Through years of hard work and an unyielding commitment to quality, Mirco has earned the respect and admiration of wine lovers both in Italy and abroad. His wines, much like the man himself, are a perfect blend of tradition and innovation, rooted in the rich history of his family yet always looking toward the future.
Mirco Gianaroli is not just the winemaker at La Piana—he is the guardian of a legacy, a steward of the land, and a visionary who continues to push the boundaries of what great wine can be.
"Wine is not made in the cellar, but in the vineyard"
- Mirco Gianaroli
Marco’s personal notes
At Porcalorca, we proudly promote high-quality, small, and exclusive winemakers whose stories we love to share with our customers.
I’ve known Mirco for several years, and from the moment I introduced him to the Porcalorca project, I was struck by his passion and dedication to every aspect of his winery. His wines are a true reflection of the flavours, tastes, and traditions of the Castelvetro region. In this place, the craft of winemaking is rooted in producing genuine and sincere wines that embody the hard work done in the vineyards. These are simple yet profound wines, fresh yet full of character, much like the people who craft them.
Every word Mirco speaks carries the pride of being a perfect ambassador for the history and traditions of this land. His wines are born from a deep love for the land, a love that Mirco pours into every bottle. When I made a selection of his wines for Porcalorca, I intended to export this exclusive Italian tradition of flavor and taste to Denmark, allowing our customers to experience the essence of Castelvetro through Mirco's exceptional creations.
Discover the Wines
PIGNOLETTO DI MODENA DOP - EMILIA ROMAGNA
SPUMANTE BRUT WHITE EXTRA DRY BIO
In the hilly area around Bologna, where the cultivation of this grape is ancient, the interplay of landscapes and scents, of light and shade, of warmth and freshness particularly enhances the organoleptic characteristics of this fresh and fragrant white with a characteristic bitter finish. The grape's extreme versatility, acquired in symbiosis with the hilly area, is demonstrated by the various winemaking possibilities.
Grape variety
100% Pignoletto di Modena.
Vineyards of origin
We select the ideal grapes for this wine from all the company's vineyards in the hills of Castelvetro, exposed to excellent and constant ventilation thatallows the perfect ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: espalier with Sylvoz pruning.
Average yield: 150 q/ha.
Vinification
the bunches are manually picked, selected and cooled before pressing, to preserve the aromatic precursors as much as possible. Charmat methode to enhance the release of flavours and preserve the organoleptic characteristic of the grape.
Tasting notes
Delicate straw-yellow colour with emerald reflections and fine perlage. The nose reveals citrus notes of grapefruit and citron, followed by hints of white peach and rosehip, creating a refined and harmonious bouquet. On the palate, it is highly enjoyable, offering a pleasing balance of softness, freshness, and sapidity. The flavour mirrors the aromatic profile, with a delightful, slightly almond-like finish.
Pairings
Perfect as an aperitif, with fish and veggie dishes, fresh and light cheese. Excellent and surprising pairing with the light Nordic cuisine of Denmark.
Alcohol content and serving temperature
Alcohol content: 12 % Vol.
Acidity: 6.5 g/l.
Sugar: 12 g/l.
Serving temperature: 6 – 8 °C.
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PET-NAT SPARKLING WHITE NATURE BIO - EMILIA ROMAGNA
Fondo Punto Zero line, the wine “made as they once were” without forgetting the best quality. The refermentation in the bottle makes these wines fun to discover and taste! It can be enjoyed either on the lees or after disgorgement.
Grape variety
40% Pignoletto di Modena, 40% Trebbiano Modenese, 20% Macerated Moscato.
Vineyards of origin
We select the ideal grapes for this wine from all the company's vineyards in the hills of Castelvetro, exposed to excellent and constant ventilation thatallows the perfect ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: espalier with Guyoz pruning.
Average yield: 150 q/ha.
Vinification
The bunches are manually picked, selected and cooled before pressing, to preserve the aromatic precursors as much as possible. Gentle pressing of whole grapes, with secondary fermentation in the bottle (ancestral method).
Tasting notes
Intense straw-yellow colour with fine, persistent perlage. On the nose, citrus notes of grapefruit and citron are followed by hints of white peach. The palate is very pleasant, marked by its freshness and sapidity. The flavours are consistent with the aromas, leading to a delicious, slightly almond-like finish. It's intriguing to notice how the taste evolves when the lees are gently stirred—everything transforms, revealing a new balance between freshness and roundness, culminating in perfect harmony.
Pairings
Vegetable risotto, tortellini, surprising on shellfish and seafood, excellent and surprising pairing with the light Nordic cuisine of Denmark.
Alcohol content and serving temperature
Alcohol content: 12 % Vol.
Acidity: 7 g/l.
Sugar: 0 g/l.
Serving temperature: 6 – 8 °C
End
Notes: no sulphites added. If you wish to try it in its unfiltered form with the lees, it is recommended to leave the bottle upright for a few days before opening it for tasting.
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LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOP - EMILIA ROMAGNA
PET-NAT SPARKLING ROSÉ NATURE BIO
Fondo Punto Zero line, the wine “made as they once were” without forgetting the best quality. The refermentation in the bottle makes these wines fun to discover and taste! It can be enjoyed either on the lees or after disgorgement.
Grape variety
10% Lambrusco Grasparossa di Castelvetro
Vineyards of origin
We select the ideal grapes for this wine from all the company's vineyards in the hills of Castelvetro, exposed to excellent and constant ventilation thatallows the perfect ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: espalier with Sylvoz pruning.
Average yield: 110 q/ha.
Vinification
The bunches are manually picked, selected and cooled before pressing, to preserve the aromatic precursors as much as possible. Gentle pressing of whole grapes, with secondary fermentation in the bottle (ancestral method).
Tasting notes
Cherry pink colour with fine and persistent perlage. Elegant and intense aromas encompass a wide range of fragrant scents, from rosebuds to ripe red fruits, with a final hint of strawberry. On the palate, the sapidity enhances and recalls the scents perceived on the nose, while freshness dominates. Once again, it’s delightful to see how the taste changes by gently moving the lees, revealing a new balance between freshness and roundness.
Pairings
Ideal as an aperitif, with Parmigiano Reggiano and cold cuts, surprising on salmon and raw fish and with the Nordic cuisine of Denmark.
Alcohol content and serving temperature
Alcohol content: 12 % Vol.
Acidity: 7 g/l.
Sugar: 0 g/l.
Serving temperature: 6 – 8 °C.
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Notes: no sulphites added. If you wish to try it in its unfiltered form with the lees, it is recommended to leave the bottle upright for a few days before opening it for tasting.
End
LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOP - EMILIA ROMAGNA
SPUMANTE BRUT RED BIO
Lacrime di Bosco is the most authentic expression of the winemaking tradition of the Castelvetro hills. This Charmat method brings to light all the characteristics of Lambrusco Grasparossa di Castelvetro DOP, enhancing aroma and taste in the best way. A new label for one of our historic wines—we celebrate 20 years of organic farming! We reaffirm our commitment with a new project: lighter bottles, FSC-certified papers, no capsules.
Grape variety
100% Lambrusco.
Vineyards of origin
We select the ideal grapes for this wine from all the company's vineyards in the hills of Castelvetro, exposed to excellent and constant ventilation that allows the perfect ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: espalier with Sylvoz pruning.
Average yield: 130 q/ha.
Vinification
The bunches are manually picked, selected and cooled before pressing, to preserve the aromatic precursors as much as possible. Charmat method to enhance the release of flavours and preserve the organoleptic characteristic of the grape.
Tasting notes
Bright amaranth colour with purple-tinged edges. Aromas of blackberry jam and wild strawberry emerge on the nose. The palate is enveloping and well-balanced, with a persistent finish. The tannins are soft and evolving, lending a smooth texture. Overall, it is refined, pleasant, and approachable.
Pairings
Pairs perfectly with Emilian cuisine, including “gnocco fritto” and “crescentine,” as well as “piadina” and assorted cold cuts. It also complements pasta dishes with meat or tomato-based sauces, and pairs well with fresh cheeses.
Alcohol content and serving temperature
Alcohol content: 11 % Vol.
Acidity: 7 g/l.
Sugar: 10 g/l.
Serving temperature: 14 – 16 °C.
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ROSÉ SPUMANTE BRUT RED BIO
Noi Due celebrates the love and union between two distinct souls, two different worlds, and two complementary flavours that, like a dance, intertwine in a whirlwind of sensations. This new label for one of our historic wines marks 20 years of organic farming! With this, we reaffirm our commitment to sustainability through a new initiative: lighter bottles, FSC-certified paper, and no capsules.
Grape variety
85% Lambrusco Grasparossa, 15% Lambrusco di Sorbara.
Vineyards of origin
We select the ideal grapes for this wine from all the company's vineyards in the hills of Castelvetro, exposed to excellent and constant ventilation that allows the perfect ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: espalier with Sylvoz pruning.
Average yield: 110 q/ha.
Vinification
The bunches are hand-picked, carefully selected, and cooled prior to pressing to preserve the aromatic precursors as much as possible. Gentle pressing and the Charmat method are employed to enhance the release of flavours and maintain the grape's organoleptic characteristics.
Tasting notes
Intense pink colour with fine, persistent perlage. The nose offers velvety, elegant aromas of great intensity, encompassing a broad spectrum of fresh scents, from rosebud to limoncella apple, finishing with hints of cherry. On the palate, it delivers rich persistence, echoing the aromas perceived on the nose, with an excellent balance of harmony and freshness.
Pairings
Ideal as an aperitif, perfect with oily fish, and surprisingly well-suited to the light Nordic cuisine of Denmark.
Alcohold content, sugar and serving temperature
Alcohol content: 11.5 % Vol.
Acidity: 7 g/l.
Sugar: 11 g/l.
Serving temperature: 6 – 8 °C.
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MALBO GENTILE IGP - BIO - EMILIA ROMAGNA
Ricordi Perduti is a wine produced from the interesting indigenous Malbo Gentile grape, which until a few years ago was used only as a blend in Lambrusco, now enhanced in a single-variety vinification. A wine that truly represents a gem of the region, born from a brilliant intuition and great craftsmanship.
Grape variety
100% Malbo Gentile.
Vineyards of origin
We select the ideal grapes for this wine from all the company's vineyards in the hills of Castelvetro, exposed to excellent and constant ventilation that allows the perfect ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: espalier with Sylvoz pruning.
Average yield: 120 q/ha.
Vinification
The bunches are hand-picked, carefully selected, and cooled prior to pressing to preserve the aromatic precursors as much as possible. A long maceration during fermentation is followed by aging in oak tonneaux, enhancing the wine's complexity.
Tasting notes
Intense purple with strong ruby highlights. Hints of red and black fruits, marasca cherries in alcohol, finishing on spicy notes of vanilla, licorice, and black pepper. Full and confident on the palate, with soft and evolved tannins.
Pairings
Ideal with game, braised meats, and lake fish.
Alcohol content and serving temperature
Alcohol content: 13.5 % Vol.
Acidity: 6 g/l.
Sugar: 0 g/l.
Serving temperature: 18 – 20 °C
End
Notes: No sulphites added
End
ROSÉ SPUMANTE CLASSIC METHOD NATURE BIO – 30 MONTHS
The Classic Method for Lambrusco Grasparossa di Castelvetro surprised Marco from the very first sip. In a blind tasting, you might even mistake it for Champagne. "Intuizione" stands as living proof of how far we’ve come from the mistreatment Lambrusco Grasparossa endured in the '70s and '80s, when it was sold cheaply in cans around the world. Today, Lambrusco Grasparossa proves to be a variety that lends itself to refined, elegant winemaking.
Grape variety
100% Lambrusco Grasparossa di Castelvetro.
Vineyards of origin
We select the ideal grapes for this wine from all the company's vineyards in the hills of Castelvetro, exposed to excellent and constant ventilation that allows the perfect ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: espalier with Sylvoz pruning.
Average yield: 110 q/ha.
Vinification
The bunches are hand-picked, carefully selected, and cooled prior to pressing to preserve the aromatic precursors as much as possible. For this wine, the Classic Method was chosen, using only the first 15% of the press, resulting in a bright, distinctive character that showcases the purity and elegance of the grape.
Tasting notes
The enchanting colour, a lively amber, is complemented by a very fine and persistent perlage. The pleasant and inviting visual impression leads to an intoxicating bouquet that immediately captivates. An intense note of bread crust almost deceives on the finish, giving way to lively and intense spicy hints ranging from black pepper to cinnamon, with a surprising touch of wild rose that completes the aromatic structure. This is a harmonious wine, standing out for its freshness and enveloping character. Until the very last sip, it echoes the aromas perceived on the nose, culminating in a balanced, lingering finish with delightful nuances that are hard to forget.
Pairings
Ideal as an aperitif, sea food, raw fish, and surprisingly well-suited to the light Nordic cuisine of Denmark.
Alcohol content and serving temperature
Alcohol content: 12.5 % Vol.
Acidity: 7 g/l.
Sugar: 0 g/l.
Serving temperature: 6 – 8 °C
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