Gianluca Piernera

Coming Up

At Cantina Ninni in Spoleto, Italy, Gianluca Piernera works to keep cellar intervention to a minimum. That approach is not a slogan so much as a set of operating rules: indigenous yeasts, spontaneous fermentations, no clarification, no filtration, and only minimal sulfur dioxide.

Where They Are Now

At the winery in Spoleto, the work under Gianluca Piernera is defined by restraint. As owner and winemaker at Cantina Ninni, he lets the cellar move at a patient pace, with the method built around what is permitted to happen rather than what is imposed. Trebbiano Spoletino is the clearest expression of that method in Piernera’s hands, and natural wine is the broader frame. The technical choices are explicit: indigenous yeasts, spontaneous fermentations, no clarification, no filtration, and minimal sulfur dioxide. Those decisions shape wines that are raw and honest, textural and electric, and kept alive in the glass without losing freshness. The reds are handled with the same discipline, arriving clean, fresh, and elegant. For Gianluca Piernera, drinkability is not a soft word; it is a working standard. The wines are meant to carry place clearly, without extra polish or heavy cellar marks.

Signature

Gianluca's signature wines include Longa, Poggio del Vescovo, and Misluli.

In Their Words “I know there are some rules but I do that already.” “We try to intervene as little as possible.”