Il Mio Trebbiano 2022 - Camillo Donati

Il Mio Trebbiano - Camillo Donati

Camillo Donati has two vineyards that have been rented since 2004 in Trebbiano, both Toscano and Romagnolo. The vines are Ovid's and Bottazza's. The first was planted in 1968. It was precisely in the 2004 harvest that Camillo decided to approach the vinification of this grape for the first time; the results are more than satisfactory for himself, who overcomes the perplexities about the vine which is always little considered, and realizes how satisfying nature can be when approached with humility and deep respect. The result is a wine that is surprising to say the least, nice, graceful and at the same time with strong and well-defined aromas and flavors.

Service

It is advisable to taste it at a temperature of 8/10 ° in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairings

Excellent with first courses of vegetables, main courses of fish, semi-aged cheeses, to try with a plate of cold cuts.

Cellar: Camillo Donati

The Camillo Donati winery is located on the hills of Langhirano, about 20 km south of Parma. The story of the winery begins in the early twentieth century with the grandfather, who plants the first vineyard in Arola for the need to feed the family. Over the years the hectares of vineyards have increased, and today Camillo cultivates 11 hectares according to organic methods (certified since 2001) and biodynamic. The cultivated vines are mostly aromatic Malvasia of Candia, Sauvignon, Moscato Giallo, Barbera and Lambrusco Maestri, with small quantities of Trebbiano, Pinot Bianco, Merlot and Cabernet Franc. In the vineyard, Camillo Donati performs all his work manually excluding any form of mechanization, and uses only copper and sulfur for protection. In the cellar minimizes human intervention, fermentations are natural with only indigenous yeasts, and all the grapes, even the white ones, are vinified in red with maceration on the skins, no clarification or acidification or deacidification are carried out before bottling . Donati's words summarize his whole belief: "In the cellar we commit ourselves not to destroy what Nature has given us, aware of our human frailties and imperfections. So we vinify the grapes according to the criteria dictated by our ancient traditions, in the deepest respect of this extraordinary product. The sparkling of our wines takes place through the traditional method of natural refermentation in the bottle, which does not require any chemical preservatives. The wine thus produced - unlike the charmat method - getting older improves. All this for us is not just a job, but a modus vivendi, which allows us, thank God, to live in symbiosis with Nature, sharing the wonderful annual cycle of the vine, savoring the alternation of the seasons ».