Edoardo Cossignani

The Path

Operational discipline preceded cellar work in Edoardo Cossignani’s career through service as a navy submariner and navy officer at Navy. That background matters here as a practical precedent: attention, pressure management, process, and command are all transferable skills when vineyard timing and cellar decisions have narrow margins. Since 2018, estate leadership at Cossignani L.E. Tempo has included Edoardo Cossignani as co-founder and co-leader. The move from naval service to agricultural stewardship shifts the setting, not the demand for vigilance. In the Marche hills, the operative values are timing, restraint, and consequential decisions made without haste.

The Work Today

Vineyard management and winemaking at Cossignani L.E. Tempo are organized around organic Metodo Classico sparkling wine from native Marche grape varieties. Edoardo Cossignani works within an estate model that is intentionally focused: sparkling-wine production from traditional regional varieties, rather than a broad still-and-sparkling range. Metodo Classico at the estate is interpreted through native Pecorino and Sangiovese grapes. The target is fine finesse and balance, reached through method rather than volume. The work depends on maturity assessment, parcel separation, and a sequence of decisions that gain weight over time. Organic farming anchors the production method. Parcels are picked and fermented separately according to physiological ripeness, and only the first 35% of the pressed must is used. First fermentation uses Pied de Cuve in French or Austrian wood or cement vats. The cellar rhythm is built around lot-by-lot handling before any later assembly. Reserve management is part of the estate’s structure: about 40% of each base wine is held back as Vin de Reserve for later cuvées. Total production never exceeds 10,000 bottles, keeping scale close to parcel work and to the decisions made in vineyard and cellar. The signature bottling, Pecorino Metodo Classico Extra Brut NV, is made from 100% estate organically grown Pecorino from the San Pietro vineyard. It is fermented separately by parcel, aged at least 24 months on the lees, and described as a zesty and elegant sparkling wine. Across the range, the wines are described as delightfully crafted and as showing the character of Pecorino and Sangiovese through Metodo Classico. The family philosophy places time at the center of the work: not only for aging, but for study and preservation of the land and celebration of family legacy.

Signature

Edoardo's signature wines include Pecorino Metodo Classico Extra Brut NV.

In Their Words “We the Cossignani family have been cultivating our land in Val Menocchia since the 1800s.”

Acclaim

Recognition has also come through design and packaging channels connected to the estate’s presentation. Edoardo's honors include Silver, Graphis Design Annual 2022 (2022), Gold label, 26th Int.l Packaging Competition, and Bronze, World Brand Design Society Awards 2021/22.