Vino Bianco "Catavela" - Denavolo

Vino Bianco Catavela - Denavolo

Denavolo's "Catavela" is a simple and highly drinkable white macerated wine, produced from a blend of white grapes. Fermentation takes place with only indigenous yeasts in stainless steel tanks. Maceration on the skins lasts about 7 days. Drawing off is without clarification or filtration. Catavela has a slightly golden yellow color due to maceration on the skins. On the nose aromatic fruit aromas, with beautiful floral notes. In the mouth it is vibrant with good body, pulpy, fresh and with slightly perceptible tannins.

Service

We recommend tasting Catavela at a temperature of 14/16 ° in tulip goblets. Wine can be to drink immediately but left a few years in the cellar to rest can give great emotions. It is recommended to keep it horizontally in a fresh, humid and dark cellar and open it 30 minutes before tasting it.

Pairing

Great as an aperitif, startling appetizer, accompanied by first seafood dishes, to be sampled with a seafood risotto.

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.