Denavolo Dinavolino is a natural white wine made from Ortugo, Malvasia di Candia, Marsanne and another forgotten variety. It is a wine from Emilia-Romagna and is produced by the Denavolo winery.
Denavolo is a small winery that has adopted the name of the mountain that presides over it, in Emilia-Romagna near the Apennines. It is run by Giulio Armani, wine theorist and scholar. Its vineyards are between 350 and 600 metres high and between all the plots cover 5 hectares. The winery produces about 20,000 bottles a year.
Denavolo Dinavolino comes from the winery’s lower vineyards. The grapes are harvested with an alcohol potential of about 11.5%, so that the must is quite acidic and allows Armani to produce without adding sulphites to the wine, since the acidity protects it significantly.
Denavolo Dinavolino is a white that is made like most reds are, giving rise to what is commonly called orange wine. When it arrives in the cellar grapes are destemmed and pressed to release the must. It is then vatted, and the must ferments with native yeasts, in contact with the skins. The must-wine macerates with the grape skins for a few months, even after the fermentation ends. It then undergoes aging on lees in stainless steel tanks, and lastly the wine is bottled unfiltered.
Denavolo Dinavolino is a natural white macerated with skins and aged on lees. Its peculiar method of preparation makes it a complex, voluminous and fresh wine.