Panevino, named after the Italian phrase for “bread and wine,” is the natural winemaking project of Gianfranco Manca, a former Sardinian baker who applied his deep expertise in bread fermentation to rehabilitating his family’s century-old, alberello-trained vineyards planted to over 30 grape varieties including Cannonau, Monica, and Carignano del Sulcis. Operating with a uniquely empathetic and spiritual philosophy influenced by Bob Dylan and Jesus, Gianfranco listens to his vines to guide his cellar decisions, resulting in completely zero-additive, naturally fermented wines that change stylistically—along with their name and label—every single vintage to reflect his personal experiences and the unique climate of each year. Adhering strictly to natural viticulture without systemic chemicals, synthetic treatments, or added sulfites, Panevino stands as a singular, deeply expressive icon of low-intervention Italian winemaking deeply rooted in Sardinian tradition.
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