Perseveranza
The Perseveranza Winery is born from an unusual path, far from established traditions: a meeting of passion for wine, respect for nature, and a desire for authenticity. It all begins with a small piece of uncultivated land in Bomporto, carefully transformed into a first "vignetta," to which old rented vineyards in Colombaro, Sorbara, and finally the first owned vineyard in Navicello were added over time. Behind every bottle of Perseveranza is the will to save historic vineyards, to tell the stories of the thousand hands that cultivated them, and to pass on authentic flavors.
The grapes of the Perseveranza Winery mainly come from old vineyards that have been saved to preserve the biodiversity and the varietal richness of the Emilia territory. They are cultivated organically, along with biodynamic techniques to encourage the activity of the microbiota in the soil. At every stage, chemical treatments are abolished and replaced with natural solutions such as plant macerates and propolis, with the aim of strengthening the vitality of the vines without altering their natural balance. The work is manual and attentive: pruning, canopy management, and harvesting take place according to seasonal rhythms and the needs of each vineyard.
The production approach of Perseveranza is radically minimalist: in the winery, only indigenous yeasts are used, without sulfur, fining or filtration, and without temperature controls. The musts freely follow their path, with interventions kept to a minimum, to enhance the unique character of each grape and each vineyard. The wines of the Perseveranza Winery are mainly made with Lambrusco Grasparossa, Lambrusco di Sorbara, Malvasia, and Trebbiano, native varieties that faithfully tell the Emilia territory, expressing authenticity and personality in both reds and whites. Sincere wines, counter-current and uncompromising, that fully embody the winery's manifesto: us, nature, wine.
The Perseveranza Winery is born from an unusual path, far from established traditions: a meeting of passion for wine, respect for nature, and a desire for authenticity. It all begins with a small piece of uncultivated land in Bomporto, carefully transformed into a first "vignetta," to which old rented vineyards in Colombaro, Sorbara, and finally the first owned vineyard in Navicello were added over time. Behind every bottle of Perseveranza is the will to save historic vineyards, to tell the stories of the thousand hands that cultivated them, and to pass on authentic flavors.
The grapes of the Perseveranza Winery mainly come from old vineyards that have been saved to preserve the biodiversity and the varietal richness of the Emilia territory. They are cultivated organically, along with biodynamic techniques to encourage the activity of the microbiota in the soil. At every stage, chemical treatments are abolished and replaced with natural solutions such as plant macerates and propolis, with the aim of strengthening the vitality of the vines without altering their natural balance. The work is manual and attentive: pruning, canopy management, and harvesting take place according to seasonal rhythms and the needs of each vineyard.
The production approach of Perseveranza is radically minimalist: in the winery, only indigenous yeasts are used, without sulfur, fining or filtration, and without temperature controls. The musts freely follow their path, with interventions kept to a minimum, to enhance the unique character of each grape and each vineyard. The wines of the Perseveranza Winery are mainly made with Lambrusco Grasparossa, Lambrusco di Sorbara, Malvasia, and Trebbiano, native varieties that faithfully tell the Emilia territory, expressing authenticity and personality in both reds and whites. Sincere wines, counter-current and uncompromising, that fully embody the winery's manifesto: us, nature, wine.
