Dinavolino 2022 Denavolo

Dinavolino 2022: The Skin Contact White That Speaks the Language of the Land

The Dinavolino 2022 by Giulio Armani is one of the most authentic and defining expressions of the Denavolo project. It is not just a skin contact white wine; it is a declaration of intent, an anthem to the expressive freedom of the vineyard and the artisanal consistency that has made its creator famous. This wine comes from the hills of Travo in the Colli Piacentini, from vineyards situated between 350 and 500 meters above sea level, cultivated naturally, without irrigation or systemic interventions.

In the Vineyard: Biodiversity and Spontaneous Selection

The grapes come from a selection of young vines planted in 2008 and 2010, on calcareous and clay soils. The varieties are typical of the region: Malvasia di Candia Aromatica, Ortrugo, Marsanne, and Trebbiano. The vineyards are farmed without the use of chemicals, respecting the balance of the soil and biodiversity. Harvesting is done manually, with a rigorous selection of the best bunches.

In the Winery: Long Maceration and No Intervention

Dinavolino is vinified without added sulfites and with spontaneous fermentation. The grapes ferment on the skins for about 30 days in concrete and steel tanks, with no temperature control. There is no clarification or filtration—just time, gravity, and patience. The wine is bottled without added sulfites, maintaining its vitality and oxidative, salty character.

Tasting Profile: Deep, Orange, and Vibrant

In the glass, the wine has an intense, bright orange color. The nose is broad and dynamic, with notes of herbal infusions, dried apricot, orange peel, black tea, dried flowers, and a hint of curry. On the palate, it is taut, full-bodied, salty, with a fine tannic texture and a citrusy persistence. This is not a wine for a quick sip; it demands time, attention, and a bold culinary pairing.

Pairings and Serving Temperature

Ideal with spicy dishes, Middle Eastern cuisine, aged cheeses, tagine, mushrooms, white meats in stew, or legume-based soups. Serve at 12–14 °C, and decant or open in advance.

Technical Sheet

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

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

• Altitude: 350–500 meters above sea level

• Soil: Calcareous-clay

• Farming: Natural, not certified

• Fermentation: Spontaneous, in steel and concrete

• Maceration: 30 days on the skins

• Aging: In steel and concrete tanks

• Sulfur: None added

• Alcohol Content: 11.5%

• Serving Temperature: 12–14 °C

• Pairings: Spicy dishes, aged cheeses, ethnic cuisine, mushrooms, stews

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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.