There are white grape varieties that are best suited to classic vinification (Riesling, Sylvaner, Vernaccia, Pecorino...). Others do well both macerated and immediately pressed (Ribolla gialla, Vermentino, Timorasso, Nosiola, Fiano, Garganega...) and then there are those that only show their true...
The Masini brothers are usually one step ahead of their time. For example, they were among the first to allow their white grapes to come into contact with the skins for a few days and to refrain from adding sulphites to all their wines.
Decades of experience have not only made them pioneers and i...
The Catavela is based on young vines that Giulio Armani planted in 2008 in the limestone-based subsoil of a vineyard at 700 metres above sea level. Committed to his region, he planted the steeply sloping vineyard with indigenous varieties or varieties that have been rooted in the hills around Pia...
Dinavolino is the little brother of Dinavolo, the great orange-coloured monument from Val Trebbia near Piacenza. The vines for this wine are rooted at the foot of the Denavolo, a steep mountain slope that rises from 400 to 700 metres and is mainly based on limestone. The fundamental difference be...
Dinavolo is one of the great milestones of vini macerati, those wines whose white grapes are actually processed like red wines. It is made in the hills south-west of Piacenza from a hodgepodge of grape varieties in which, as is so often the case with orange wines from Emilia, Malvasia di Candia A...