Piantaferro
Under the Piantaferro name, Italy’s southern latitude becomes a style: strong Mediterranean sun, drying sea breezes and warm soils that bring grapes to full, natural ripeness. The label draws on the know‑how of an established cellar team, assembling lots from areas such as Puglia, Sicily or Campania into a consistent, contemporary profile.
The approach is deliberately clean and craft-led: careful fruit selection, temperature-controlled fermentations in stainless steel and an ageing regime that protects purity and structure—sometimes with a measured touch of oak, never to mask origin. Classic Mediterranean varieties like Primitivo, Negroamaro, Nero d’Avola, Falanghina or Montepulciano provide the vocabulary of place.
Piantaferro’s story is therefore one of contrasts: generous southern fruit, a salty whisper of coastal air, and modern precision that keeps the focus on provenance.Piantaferro
Under the Piantaferro name, Italy’s southern latitude becomes a style: strong Mediterranean sun, drying sea breezes and warm soils that bring grapes to full, natural ripeness. The label draws on the know‑how of an established cellar team, assembling lots from areas such as Puglia, Sicily or Campania into a consistent, contemporary profile.
The approach is deliberately clean and craft-led: careful fruit selection, temperature-controlled fermentations in stainless steel and an ageing regime that protects purity and structure—sometimes with a measured touch of oak, never to mask origin. Classic Mediterranean varieties like Primitivo, Negroamaro, Nero d’Avola, Falanghina or Montepulciano provide the vocabulary of place.
Piantaferro’s story is therefore one of contrasts: generous southern fruit, a salty whisper of coastal air, and modern precision that keeps the focus on provenance.
