Dinavolino 2022 – Denavolo

19.00 €

In stock

Description
Additional information

Description

Dinavolino is a cult in the panorama of Italian natural wines and bears the unmistakable signature of Giulio Armani. A wine born from a blend of white grapes such as Malvasia di Candia aromatica and ortrugo. Macerated for 6 months in steel containers.
Dinavolino is a true compendium of bucolic nature that ranges from hay to chamomile, from beeswax to orange.
A wonderful wine with a marked minerality typical of the territory combined with a never-predictable body. The finish is also great, long and satisfying.
To be tried at least once in a lifetime… and even more.

Vinification:
Spontaneous fermentation in steel with maceration on the skins for 6 months. Aged in steel for another 6 months

Pairings
Perfectly paired with a classic first course of the Italian tradition, “tagliolini allo scoglio”.

Additional information

Price range	medium

Category: Uncategorized

Details

Artist

Country

Types

Grapes

Alcohol by volume

11,5

Rock'n'roll rate

this wine was produced by

Denavolo

Denavolo is the personal project of Giulio Armani, winemaker at La Stoppa, a famous winery in the Piacenza Hills that has been a pioneer of natural viticulture since the 1970s. We are in Val Trebbia, southwest of Piacenza and northwest of Emilia Romagna: 2 hectares of vineyards located between 350 and 450 m. on calcareous and clayey soils with 40-year-old plants (Denavolo) and 3 hectares on two plots situated between 500 and 700 m. on stony and calcareous soils with more recent plants of about 10 years (Catavela). Malvasia di Candia Aromatica, Ortrugo, Marsanne (of French origin but planted here during the Napoleonic wars), Trebbiano, and a few rows of Santa Maria and Sauvignon Blanc. Altitude, great slopes, southern exposure, ventilation, and strong thermal gaps contribute to healthy ripe and untreated grapes.
Thick and identifying wines, intriguing, sometimes irreverent, but always balanced, elegant, and wise. Material and finesse harmonize thanks to long refinements, to then give in the glass a visceral emotion, as deep as the character of the winemakers of these lands.

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