DENAVOLO (Emilia-Romagna, Italy)
Giulio Armani is a quiet, introspective theorist and scholar, well appointed in his sharp Italian dress. Behind his smile though, you can see his mind is not as reserved, always asking, testing, proving and its exuberance comes through in his highly energetic, yet contemplative wines from Denavolo. On this stunning slope in Emilia-Romagna, he retreats from his red-wine labors from La Stoppa (where he has been making wine since he was a boy) to answer more questions his mind cannot let pass. Why has the world assumed wines of red and white grapes are made differently? Perhaps this is fashion of old-days that has clung tight into the current era and therefore stifling the potential of great white wine? Can you hear his mind working? It is a joy to hear’Ķ and taste’Ķ the results. To reach the potential, Giulio is still experimenting (oak vs. tank, parcel selection vs. whole vineyard, long vs. short maceration) but certain things remain a constant. Dedication to harmony with nature, natural fermentations and processes, skin contact and no filtering all are carved into the rock of his principles for the foundation of the best wine he can make. The Denavolo name was begun in 2005 with the first release in 2006. Denvolo's 3ha of steep climbing calcareous soils (400m) have an answer that await the right moment to be spoken. It is the quiet Giulio that will get them to speak, even if it takes another childhood to muse on. In the meantime, we will enjoy the questions.
VDT Dinavolo 2007

25% malavasia di candia aromatica, 25% Marsanne, 25% Ortugo, 25% yet-unknown varietal from 28 yr old vines. All destemmed fruit goes into steel tank and left to ferment 1-3 weeks on the skins. 7-8 pump-overs to agitate. Only natural yeasts used. 3 months ageing in older oak. Never a drop of Sulfur.