Cheto – KOI Winery

Overview

Cheto is a single-variety Pignoletto, grown on medium-textured clay-rich soils from a historic vineyard at the Castello di Serravalle. Hand-harvested in early September, this wine showcases freshness, minerality, and authentic territorial expression. Natural vinification highlights the elegance and aromatic complexity of Pignoletto. Contains sulfites.

Wine history

Cheto reflects the artisanal philosophy of Flavio Restani and KOI’s meticulous vineyard care. Grapes are hand-harvested and whole-cluster pressed. The free-run must ferments with indigenous yeasts at a controlled temperature of 18-20 °C. No fining, filtration, or added sulfites are performed, preserving the wine’s natural character and authenticity.

Vineyard philosophy

The vineyards at the Castello di Serravalle are managed sustainably, respecting the plant and the soil. Manual harvesting and adherence to the vines’ natural rhythm ensure healthy, ripe grapes that fully express the terroir. KOI aims to produce wines that are authentic and faithful to the Emilian Pignoletto tradition.

Cellar approach

The must and wine remain on the lees in stainless steel until spring, when they are bottled. Fermentation with indigenous yeasts and the absence of fining, filtration, or added sulfites ensure a natural, vibrant, and long-lived product. Contains sulfites.

Tasting notes

• Color: straw yellow with greenish reflections.

• Nose: delicate and fruity, with notes of green apple, white flowers, and subtle mineral hints.

• Palate: fresh, harmonious, and persistent, with an elegant and mineral finish.

Pairing

Cheto pairs perfectly with fish, shellfish, steamed vegetables, and fresh cheeses. Also ideal with light risottos and seasonal vegetable-based dishes from Emilian cuisine.

Technical sheet

• Grape variety: Pignoletto

• Soil: medium-textured clay-rich

• Harvest: early September

• Vinification: whole-cluster pressing, fermentation with indigenous yeasts at 18-20 °C, no fining, filtration, or added sulfites

• Contains sulfites

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KOI Winery

The history of KOI

The KOI winery was founded in 2018 in Valsamoggia, in the heart of Emilia Romagna, by Flavio Restani, a passionate winemaker who, after years of experience with important Lambrusco producers, decided to start his own independent project. The name “Koi” recalls the Japanese carp, a symbol of perseverance and nonconformity, two values that define the winery’s identity. With only 3.5 hectares of vineyards and an annual production of about 4,000 bottles, KOI is a small artisanal estate that has gained recognition thanks to its authentic and courageous style. The choice to focus on local grape varieties and to preserve traditional forms of cultivation makes the winery a reference point for those seeking genuine and unconventional territorial expressions.

Philosophy in the vineyard

KOI’s vineyards are cultivated with a sustainable and organic approach, officially certified. The soils, of medium texture with a predominance of clay, host native grape varieties such as Lambrusco Grasparossa, Lambrusco Maestri, Trebbiano Modenese, Trebbiano di Spagna, Pignoletto, Alionza, Albana and Moscato. The vines, between 30 and 50 years old, are mainly trained with the Bellussi system, an ancient and now rare form of trellising characterized by four vines arranged “in rays” around a central pole. This method, unsuitable for mechanization, represents a choice of cultural and agricultural resistance, preserving a precious ampelographic heritage.

Approach in the cellar

The winemaking process reflects the same artisanal philosophy applied in the vineyards. Production practices exclude any invasive intervention and are based on gentle whole-bunch pressing, spontaneous fermentation with indigenous yeasts only, no additives or preservatives, and no clarification or filtration. This radically natural vision gives life to vibrant wines with a strong territorial identity. KOI’s signature is especially evident in its sparkling wines made by the Ancestral Method, obtained through in-bottle refermentation, an ancient process that enhances freshness and authenticity.

Identity and values

The KOI winery is the result of continuous research that combines memory and innovation, tradition and personal vision. Every bottle tells the passion for the Bolognese territory and the will to offer sincere, uncompromising interpretations. By recovering old vineyards and respecting nature, KOI embodies a philosophy that does not chase quantity but focuses on maximum artisanal quality, maintaining a direct bond with those who taste its wines. In this way, Flavio Restani not only preserves a local agricultural heritage but reinterprets it with a contemporary language, keeping alive the most authentic soul of Emilia Romagna.