Discover Punset Winery, where the tradition of good organic wine continues reinvented with innovation and sustainability, at the pace of nature.
The origins of legendary beauty.
It is a historical memory that the Counts of Castelborgo used The Piedmontese dialect term Punset, which literally means "beautiful hill" or "point," to describe the only one of their estates that towered out of the autumn mists and could thus be admired from their castle.
It is the heritage of the Marcarino family, on the other hand, the long memory in winemaking from the succession in the ownership of the hillside vineyards; although for exclusively family production.
Instead, 1964 came when Renzo Marcarino, officially started the business by bringing the first bottles of the Punset winery to the market, but it was in the early 1980s that a decisive choice, desired and carried out by his daughter Marina, marked the company's turning point: converting the entire cultivation to organic, eliminating all kinds of pesticides and all synthetic products . A challenging, conscious choice that was immediately regulated through certification.
An ecosystem
In perfect balance.
Over the years, Marina Marcarino, who is now entirely in charge of running the farm, has perfected agronomic methods that tend to minimize the use of copper and sulfur treatments, preferring biodynamic preparations and sharing the agronomic philosophy of Manasobu Fukuoka, also known as "the agriculture of not doing."
Totally grassed vineyards, limited use of mechanical tillage characterize this farm, which is perfectly integrated with nature. Through environmental repopulation , the ecosystem has been completely rebalanced and today spontaneous blooms, insects and wild animals contribute to the fertility of the vineyards. Much attention is paid to respecting the environment, both through the limitation of mechanical work and the recovery of winemaking by-products.
Dedicated solar panels for heating have been installed for more than a decade, and a photovoltaic system is soon to be installed for energy supply. Even in the winery, in winemaking, the philosophy is to "let the vineyard speak," omitting the use of selected yeasts and enzymes, so as to allow the fruit to express the terroir of these vineyards. Traditional techniques are the ones chosen: vinification in concrete tanks, in which Marina has always believed, respect for lunar phases for processing, long aging in wood, mainly in Slavonian Oak barrels followed by bottle rest times of similar magnitude.
