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 Piacenza for centuries. In addition to Giulio's classics - Malvasia di Candia Aromatica, Ortrugo and Marsanne - there is also the virtually unknown Santa Maria, Sauvignon Blanc (which, like Marsanne, is said to have been introduced to the area by Napoleonic troops), Trebbiano romagnolo and Moscato.
They all play their part in Catavela, which remains on the skins for seven days after the manual harvest and continues to mature in steel tanks for several months after spontaneous fermentation. The Catavela is neither filtered nor fined or sulphurised.
Style
Cool, bone-dry, delicate and aromatic - both Moscato and Malvasia di candia aromatica leave their mark, with hardly any floral notes but intense fruit and herbs on the nose. The aromatic component is underpinned by stony, salty notes. The structure is strict and straightforward, the texture elegant and cool, the finish animating and juicy. Makes you want more.
Data sheet
Grape variety: Malvasia di candia aromatica, Ortrugo, Marsanne and small quantities of indigenous and traditional varieties
Plant protection: only sulphur, copper and plant or animal-based preparations, not certified
Vineyard: limestone and rock, shallow humus layer
Harvest: by hand
Fermentation: spontaneous | wild yeasts, 7 days on the skins
Ageing: for several months in stainless steel tanks
Filtration: no
SO₂: unsulphurised
Alcohol content: 10 % vol.
Closure: Natural cork
Drinking temperature: 10-12 °C
Perfect drinking maturity: from now - 2026
Content and price per litre: 0.75 l/(€19.25/l)
All the winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.
