# Dinavolino Vino Bianco (2022)

- **Producer:** Azienda Agricola Denavolo
- **Colour:** orange
- **Type:** still
- **Grapes:** Malvasia di Candia Aromatica, Ortrugo, Marsanne, Trebbiano
- **Region:** Emilia-Romagna, Italy
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** orange, peach, apricot, elderflower, rose, herbaceous, dried apricot, honey

## About this wine

Azienda Agricola Denavolo was founded in 2005 by Giulio Armani, who is also renowned for his work at La Stoppa. Located on the slopes of Mount Denavolo in the Val Trebbia region of Emilia-Romagna, the estate focuses on low-intervention winemaking with indigenous grape varieties grown at elevations between 350 and 500 meters. Dinavolino is crafted as an accessible skin-contact wine sourced from younger vines in the Débé vineyard plot planted on limestone and calcareous clay soils.

## Interesting facts

- Giulio Armani crafted Dinavolino while working as the head winemaker for the iconic La Stoppa estate.
- Made with no added sulfites, relying entirely on natural acidity and skin tannins for stability.
- The vineyard sits on limestone soils at up to 500 meters elevation in the foothills of the Apennines.

## Food pairing

Skin-contact orange wines possess phenolic structure and vibrant acidity, making them exceptionally versatile at the table. The subtle tannin and intense aromatic depth stand up to rich meats like pork and lamb as well as complex spice profiles found in Middle Eastern and North African dishes. High natural acidity cuts through rich textures, while the wine's grip cuts through fatty proteins and aged cheeses.

## Wine making process

The grapes are harvested by hand in early September at moderate potential alcohol levels to maintain high natural acidity. Spontaneous fermentation occurs with wild yeasts in concrete and stainless steel tanks without temperature control. The grape skins macerate with the juice for approximately 30 days. The wine is aged in stainless steel and concrete tanks before being bottled without clarification, filtration, or added sulfur dioxide.