Vino Bianco Dinavolino - Denavolo

Vino Bianco Dinavolo - Denavolo

The Dinavolino by Denavolo is a macerated white wine that presents tannin, flavor and acidity. Produced from a white diuve blend that come from the lower vineyard located at an altitude between 350 and 500 s.l.m. Fermentation takes place with only indigenous yeasts in stainless steel tanks. The maceration on the skins, that is the contact between the liquid part and the solid part of the crushed, can last from a few days, up to a year, depending on the vintages and the relative wine choices. The racking is without clarification or filtration. Dinavolino has a golden yellow color due to maceration on the skins. On the nose aromas of sweet citrus and macerated flowers, honey, rosemary, sage and capers. In the mouth it is vibrant with good structure, fresh and perceptible tannins in short, what you would not expect from a white wine.

Service

We advise you to taste it at a temperature of 14/16 ° in tulip glasses. The white wine is Dinavolino be drunk right away but, if left a few years in the cellar to rest can give great emotions. It is advisable to keep it in a horizontal position in a cool cellar, dark, humid and open it 30 minutes before tasting.

Pairing

Wine excellent as an aperitif, an accompaniment to first courses with seafood, try it with a risotto with perch. 

Cellar: Denavolo

Giulio Armani has a long experience of the now famous wine company La Stoppa friend's Elena Pantaleoni. In 2005, he decided to take over some small plots of vines on a slope of Mount Dinavolo in high Trebbia, the Piacentino area from the ancient and consolidated wine vocation. And 'so that is born the farm Denavolo, all dedicated to the native grapes. In all, today there are 5 hectares of vineyards, of which 2 are in conduction. Goal: the production of white wines of assembly, in the most natural way possible. Agriculture, although no official certifications, is imbued with respect for the terroir: purely copper vineyard and sulfur to protect lives from the attacks of downy mildew and powdery mildew, respectively. In the cellar, of course, no wine additive. After de-stemming, fermentation are entrusted to only indigenous yeasts. Once svinati by steel vats, the wines rest for a few months to find greater harmony, before being bottled. Obviously, they do not undergo any clarification nor any filtration. All labels, from Dinavolo to Dinavolino, are the result of maceration on the skins of white grapes: a contact between the liquid and the solid part of the crushed grapes that can last a few days, until addirituura a year, depending on the year and about wine choices. This is how white wines - or perhaps it would be more appropriate to say "yellow" - the fascinating tannic decor featuring a rustic character but inevitably unquestionably authentic.