Podere Pradarolo
Nestled in Ceno Valley of Emilia Romagna, Podere Pradarolo is situated in historically prized territory for grape growing. The Carretti Family purchased the estate in 1972, and from 1989 onwards has been planted under the toolage of Alberto Carretti.
Alberto’s winemaking starts in the vineyards. The 22 planted acres, rooted in loam rich in limestone, are farmed organically, using only copper and sulfur in the vineyard as needed. Alberto views the vines’ health as a product of the biodiversity of the vineyard and surrounding land. For this reason, he takes care to work with the natural, endemic flora in and around the vineyards, as opposed to attempting to control it.
The result is healthy grapes that reliably ferments thanks to its own flourishing microflora. Allowing this microflora to realize its full potential means Alberto uses no sulfur in the winery, nor any other fining, filtering or additives. To achieve more stability and concentration in the wines, many see extended macerations with some lasting up to 270 days. White grapes are vinified in stainless steel and concrete, while red grapes are vinified in large format neutral oak.
Alberto’s goal has always been the truest expression of the estate, using indigenous grapes, harmonious farming, and carefully watched but uninhibited vinification.