$48.00
Maceration on the skins for Chardonnay in steel vats, while the Durella is direct pressed in neutral oak. Most of the Chardonnay remains in stainless steel on suspended lees. Great structure and minerality, vibrant acidity.
In stock
Daniele Piccinin started not as a winemaker but as a restaurateur, working both as a chef and front of house. It was during this time that he tasted a wine made by Angiolino Maule (president of VinNatur). He was so impressed by it that he decided to visit Maule and learn more about how he made his wine. He soon became his pupil and in 2006 Daniele’s first wine was born.
Initially he rented some vineyards in the Muni district, where his grandfather was born and also made wine. His initial vintages were made wine in Maule’s cellar but by 2010 he had moved to his own space. Daniele now cultivates seven hectares of vines in San Giovanni Ilarione, in the province of Verona.
The only treatments used in the vineyards are copper and sulphur. No pesticides, herbicides or other systemics are used. Some vines are not even treated with fungicide. Daniele’s goal is to respect nature. It’s an approach he also adopts in the cellar. There is no filtration, nor clarification. His winemaking relies on slow, spontaneous fermentation, with only a small amount of sulphur dioxide added before bottling.
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