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Purneia - Natural long maceration Red Wine of Tuscany


Purneia is a naturally fermented wine based on Sangiovese, treated with a long post fermentation maceration

Purneia is a naturally fermented Sangiovese based wine.

Purneia, produced starting from the 2011 vintage, is made with Sangiovese grapes only and is strongly characterized by the fermentation method through the multiplication of indigenous yeasts. Another fundamental factor of Purneia's identity is the long post-fermentation maceration on the skins, throughout the autumn and, in winter, its rest on the lees, scented with wine, which are stirred once or twice and put back in suspension.

Before the following summer, Purneia is placed in small "discharged" wooden barrels (also called neutral), that is, they have already given up the bulk of the aromas and substances of the wood and deriving from roasting, purchased second-hand from neighboring producers. just drawn off. In these containers the wine spends a variable period between six months and a year (aging), and is then bottled for aging.

The long maceration allows this wine to protect itself in an extraordinary way from oxidation and other bacterial attacks, even in a virtually total absence of sulfur.

The taste-olfactory profile of Purneia is rich in essences, attributable to a wide range of red berried fruits, with rich spicy and balsamic notes.

The name Purneia (IGT Red Wine of Tuscany) derives from an inscription in Etruscan characters on an artifact found in Palazzo di Piero Farm, and it is a proper name for a woman.

  • 2018: in refinement
  • 2016: in refinement
  • 2015: Available
  • 2013: Available
  • 2011: Exhausted
  • 2010: Exhausted
  • 2006: Exhausted
Data sheet


Laboratory analysis: purneia-2015-CERTIFICATO STANDARD_20180206_123357-1
Weight 1,5 kg

2013, 2015

Bottle Volume ml


Alcohol %

13, 15


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