Dinavolo 2020 Denavolo

Dinavolo 2020: The Archetype of Italian Skin-Contact Whites, by Giulio Armani

Dinavolo 2020 is the flagship wine of Giulio Armani, founder of Denavolo and longtime winemaker at La Stoppa. It’s not just a great macerated white; it’s a true artisanal manifesto, crafted in the hills of Piacenza, Emilia-Romagna, by a winemaker who has chosen to follow only the voice of nature. Here in Travo, old vines, generous altitudes, and complex soils come together to create an orange wine that evolves, surprises, and demands attention.

In the Vineyard: Old Vines, Indigenous Grapes, Natural Farming

Dinavolo 2020 comes from a vineyard planted in 1988, located at 500 to 700 meters above sea level, in a breezy, sunlit zone with calcareous-clay soils. The grape varieties are local: Malvasia di Candia Aromatica, Ortrugo, Marsanne, and Trebbiano. Farming is completely natural—no chemicals, no irrigation, full respect for biodiversity and soil balance. The harvest is done by hand, with strict selection of perfectly ripe clusters.

In the Cellar: Long Maceration, Zero Compromise

Fermentation is spontaneous, with only native yeasts, in concrete and steel tanks. The grapes remain in contact with the skins for about 60 days, extracting structure, depth, and texture. There’s no clarification, no filtration, and no added sulfites—just the pure expression of fruit and vintage. The wine matures in neutral vessels to retain its freshness, salinity, and energy.

Tasting Profile: Deep, Textured, Magnetic

In the glass, Dinavolo 2020 shines with a rich, slightly hazy orange hue. On the nose, it opens with citrus peel, dried apricot, mountain herbs, wildflower honey, chamomile, and sweet spice. The palate is dense yet vibrant, salty and tannic, with tension and complexity that invite slow sipping and time. A living wine, with great aging potential and a dynamic evolution in the glass.

Pairings and Serving Temperature

Best paired with bold, flavorful dishes: Asian cuisine, vegetable tagine, washed-rind cheeses, stuffed pasta, chickpea soups, or spiced white meats. Serve at 14–16 °C, ideally decanted or opened in advance.

Technical Sheet

• Grapes: Malvasia di Candia Aromatica, Ortrugo, Marsanne, Trebbiano

• Region: Travo (Piacenza), Colli Piacentini, Emilia-Romagna

• Altitude: 500–700 m above sea level

• Soil: Calcareous-clay

• Farming: Natural, not certified

• Fermentation: Spontaneous, in concrete and steel

• Maceration: Approx. 60 days on the skins

• Aging: In neutral tanks

• Sulfur: None added

• Alcohol: 12%

• Serving Temperature: 14–16 °C

• Pairings: Asian cuisine, tagine, aged cheeses, stuffed pasta, soups, spiced white meats

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Denavolo by Giulio Armani: the artisanal soul of the Colli Piacentini

Denavolo is the winery founded in 2005 by Giulio Armani, a charismatic figure in Italian natural wine and longtime winemaker at the nearby La Stoppa estate. Located in Travo, on the Colli Piacentini between the Trebbia and Nure valleys in Emilia-Romagna, the winery embodies a radical and consistent vision of artisanal white wine — an honest expression of altitude, soil, and time.

The vineyards, planted between 350 and 700 meters above sea level on calcareous-clay soils, are farmed naturally, without chemicals or synthetic treatments. Biodiversity is preserved, and every action in the vineyard is guided by deep respect for the environment. In the cellar, Giulio Armani works with spontaneous fermentations, extended skin contact, and avoids any clarification or filtration. His wines, mostly whites from native varieties such as Malvasia di Candia Aromatica, Ortrugo, Marsanne, and Trebbiano, are deep, textural, slightly oxidative, and capable of fascinating evolution.

Denavolo means living wine — dynamic, wild, and free from convention. Each bottle reflects the spirit of a place and the intuition of a winemaker in total harmony with nature.