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Podere Giardino is a family owned vinery farm since the 4th generation, beginning of ‘900.
for more than 20 years conducted organically, a mixed-production farm, milk for Parmigiano Reggiano cheese with cross-breeding cows and indigenous wines.
we have been producing natural wines for ten years. no use of herbicide, chemical fertilizer, pesticide, only composted manure from our farm to fertilize, plus biodinamic treatments to vitalize the soil (for all the cultivations).
Cupper, sulfur and essential orange oil to keep safe the vines. this way we obtain less quantity but much more quality grapes.
in the winery, minimum intervention on the wine, no correction, no filtration, use a little bit of sulphites when necessary. Cultivation of indigenous vines, for indigenous wines, as a tradition of Emilia, our amazing region. Lambrusco, Malvasia and Spergola, sparkling and metodo classico, testifying the great quality we want to offer.
In 2023 was an amazing surprise to see our classic Lambrusco Emilia IGP rated 5th! in this 100’s ranking by wine Enthusiast:
https://www.wineenthusiast.com/toplists/best-buys-2023/?srsltid=AfmBOooDIpodiLb69afSnOJ-wDdoPgYH-Ip28s3OAjNv_BmCdoubV0QZ
at the same time the quality of our Parmigiano-Reggiano is testify by a several awards won during the annual World Cheese Award. Starting from 2018’s edition, Bergen, Norway (Caseificio Roncadella, Reggio Emilia Province)
https://www.parmigianoreggiano.com/news/64-medals-parmigiano-reggiano-world-cheese-awards-prizes
and replaced in 2019, 2022, 2023
this is some of the results, the proud that lead our effort to the best.
Year of establishment:
2001
Number of employees:
FROM 3 TO 9 EMPLOYEES
Annual turnover:
between 0.5 and 2.5 million Euro
Reference year of turnover:
2023
Export turnover:
From 250.000 to 750.000 Euro
Activities:
Bee-keeping
Mixed farming
Processing and preserving of fruit and vegetables
Manufacture of sparkling wine and other special wines
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Company:
Podere Giardino
Web site:
Address:
VIA W. MANZOTTI 7
City:
REGGIO EMILIA REGGIO NELL'EMILIA (RE)
Zip Code:
42122
E-commerce:
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A LOVE SUPREME- Lambrusco Emilia IGP rosè spumante metodo classico pas dosè
A fine rosè metodo classico. soft pressing of whole bunches, spontaneous fermentation on its own yeasts; clarification only through racking, no filtration; 1st fermentation in stainless steel, 2nd fermentation and aging in bottle 40 months.
pink “onion skin” color, persistent and delicate foam; sweet aromas of candied fruit, almond, pastry, a surprising olfactory complexity. Fresh, savoury, excellent acidity. Pairings with traditional Reggio Emilia dishes, fresh and stuffed pasta, Parmigiano-Reggiano, cured meats, but also with fish dishes. Excellent as an aperitif.
DAH DUH DAH, Malvasia dell'Emilia IGP frizzante
A fresh, white bubbly pet nat.
crushing and destemming, contact with the skins for 24 hours with a still cap, racking by gravity, without pressing; spontaneous fermentation on its own yeasts; clarification only by racking, no filtration; 1st fermentation in stainless steel, 2nd fermentation and aging in bottle for 12 months. full, brilliant straw yellow; rich and fine foam, citrus aromas, grapefruit, sweet; in the mouth it resumes the citrus tones with dark, finely bitter notes. An enthralling drink. pairings with savory aperitifs, erbazzone, fried gnocco and cured meats, but also with fresh cheeses, and not too mature Parmigiano Reggiano. delicious with pizza, hamburgers, piadinas.
TAKE FIVE Lambrusco dell'Emilia IGP rosso frizzante
Take Five is a sparkling red Emilia IGP Lambrusco. Its typology and its blend, composed of L.Marani, L.Maestri, L.Grasparossa, L.Salamino and L.Oliva, give it a unique and unmistakable personality.
The vinification involves a crushing and destemming and a maceration with pumping over for 4 days, followed by the fifth day of still cap and gravity racking. The spontaneous fermentation on its own yeasts and the clarification only through racking, without filtration, contribute to the preservation of the natural characteristics of the wine.
The result is a ruby red color with purple hues and a vinous aroma, in which the hint of marasca cherry stands out, which we also find on the palate, enriched by notes of tobacco and smoky notes.
It is a gastronomic wine that pairs perfectly with traditional Reggio Emilia dishes, such as fresh and stuffed pasta, Parmigiano-Reggiano, cured meats and boiled meats. It is recommended to serve it at a temperature of 12°C to best appreciate its qualities.
In addition, the aging in bottle for 12 months after the second fermentation makes it even more valuable and perfect for special occasions. Its unique personality makes it an excellent choice for those looking for a high-quality dry sparkling wine.
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PARMIGIANO REGGIANO
Our Parmigiano Reggiano aged over 30 months has an optimal degree of maturation to be enjoyed in any preparation. The paste is crumbly and grainy. It has a perfect balance between sweet and salty, highly digestible; it can be used in all gastronomic preparations and can also be enjoyed grated on first courses. On its own, as a snack, simply accompanied by bread or served with cured meats, jams or fruit. To enrich dishes: grated or flaked into petals, it adds flavor and aroma to pasta, risotto, soups, but also to side dishes, vegetables and fresh salads. As an ingredient in the preparation of stuffed pasta, savory pies and in many other recipes of the Italian gastronomic tradition.
The long maturation allows this particular type of Parmigiano Reggiano to be paired with red wines, more structured and typical of its area of origin, such as Lambrusco. The combination of a flake of aged Parmigiano Reggiano, enriched with a few drops of Traditional Balsamic Vinegar of Reggio Emilia is sublime.