Giulio Armani's 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-Romagna, Malvasia di Candia Aromatica sets the tone, structure and flavours. The skin of this Malvasia variety is as thick as that of a hippopotamus, which is why the grape variety also has tannins like a good Barolo. It is flanked by Ortrugo, its congenial partner, which counters the aromatic explosion of Malvasia with composure and neutrality. Marsanne, which is said to have been introduced to the area by Napoleonic troops two hundred years ago and is known locally as Sciampagnino - little champagne - and a few unidentified white grapes also play their part.
The vineyard (the Denavolo) is largely cultivated by hand and harvested late. The wine is then fermented and matured in a fairly radical manner. Maceration periods of between four months and a year are followed by a further year in the tank - the Dinavolo is neither filtered nor fined, the temperature is not controlled, and Giulio has not been sulphurising for several years. Giulio Armani started the Denavolo project in 2005. 

At the same time, he works as cellar master at Elena Pantaleoni's cult winery La Stoppa. In the hills between Val Trebbia and Val Nure, he acquired his vineyard, which lies at an altitude of around 500 metres and whose steeply sloping terrain is based on pure rock. In the plots in the upper part of the vineyard, which can only be worked manually, are the vines for the Dinavolo described above. One level further down, at the foot of the slope, the same grape varieties for the Dinavolino, its little brother, are rooted in somewhat deeper terrain. 

 vineyard (the Denavolo) is mostly managed by hand and read late. After that, the wine is fermented and expanded in a rather radical way. Macation times between four months and one year follows another year in the tank - the dinavolo is neither filtered nor beautified, the temperature is not controlled, and for several years sulfur Giulio no longer. Giulio Armani started the Denavolo project in 2005. 

At the same time, he works as a cellar master in Elena Pantaleonis Kultweingut La Stoppa. In the hills that are located between the Val Trebbia and the Val Nure, he acquired his vineyard, which is about 500 meters lying about 500 meters, whose steeply sloping terrain is based on pure rock. The vines stand for the dinavolo just described in the plots in the upper part of the wine garden, in which only work can be done manually. One floor below, at the foot of the slope, roots the same grape varieties for Dinavolino, his little brother in somewhat more profound terrain. 

In 2008, a second vineyard was added, whose equally steep slopes lead up to 700 metres. Giulio's idea was to press an aromatic and light-footed wine from there, as it was usually made for the vineyard workers in the past. The result is Catavela, a macerated cuvée of Malvasia di Candia Aromatica, Marsanne, Ortrugo, Trebbiano Romagnolo, Sauvignon Blanc and Santa Maria, which today serves as an entry-level wine in his small but extremely fine range.