About Pusole

For four generations, the Pusole family has been producing exceptional wines in the heart of Ogliastra, Sardinia. Committed to traditional methods, they cultivate Cannonau and Vermentino grapes in harmony with nature, avoiding synthetic pesticides, herbicides, irrigation, and chemicals. Relying on manual labor and an intimate understanding of the land and the vine, the family creates wines that uniquely express each vintage. Roberto Pusole, the youngest of the brothers, serves as the winery's oenologist.

After studying Viticultural and Oenological Sciences in Turin, working with Conterno Fantino, and gaining experience in the Langhe, he returned home to launch Azienda Agricola Pusole in 2012. The company's focus is on producing Cannonau from individual vineyards to showcase the grape variety, parcels, and unique terroirs, with an 80-year-old vineyard as their flagship. In the cellar, the grapes are treated with care and respect, undergoing fermentation on indigenous yeasts at controlled temperatures with aerated musts. Employing non-interventionist techniques, the grapes are gently guided through their transformation. Vinification occurs in small 25 Hl tanks, with no temperature control but frequent pumping over for aeration. Fermentation with pied de cuve maximizes the expression of the territory, varietal, and vintage, while maceration and malolactic fermentation occur naturally. Unfiltered before bottling, these wines embody the Pusole family's dedication to the land and its history.

In the unspoiled Sardinian landscape, with limestone rocks, blue schist, red stone, and the sea of Santa Maria Navarrese nearby, the Pusole family continues to create extraordinary wines that capture the essence of the region. "Roberto is the winery's oenologist; after a period in Piedmont to train in agronomy and oenology in Alba and an important experience with Conterno Fantino, and Lorenzo decide to work according to nature and history to express the great identity of their land. Non-interventionist work follows in the cellar.

The grapes are accompanied during their transformation. Vinification in small 25 Hl tanks, no temperature control but cooling with frequent pumping over to ventilate the masses. Fermentation with pied de cuve to maximize the characteristics of the territory, the varietal and the vintage (anti-moulds are not used as they are anti-fermentatives). Maceration of all the wines on the skins (on average 10 days but it depends on the characteristics of the vintage and on the taste) and malolactic fermentation which ends naturally. No filtration before bottling.

Roberto says: ""Wine has always been made this way: without weeding, without irrigating, without chemical substances or hormones that interfere with the life cycle of the plant. The earth is moved and the winter herbs controlled, allocating them to pasture for flocks of sheep. The Cannonau, very generous varietal, it undergoes bunch thinning to reduce the number and obtain better ripening. The yields per plant are about 1-1.5 kg of grapes. The Sa Scala di Cannonau vineyard in the municipality of Lorotzai is a land of alluvial terraces of the quaternary.”