Giulio Armani is essentially making wine since he‘s a kid. He continues to work at well-known winery La Stoppa as their enologist, but has for the last couple of years, started his own way of making wine. Denavolo is the name of the mountain where his vineyard is, which is in Piacenza, on the hills that divide the Trebbia Valley from the Nure Valley. In 2005 he started with his wine project and since then has experimented a lot with skin contact wines and native Italian grape varieties. His five hectares are farmed organically with proper bio-diversity in the vineyard.
This orange wine field blend is made with comes from some younger plots very high up on the hills. They grow on chalk and stone soils and are harvested at the beginning of September. They are then destemmed and the split into one half, which is skin-macerated for seven days, and the other half is directly pressed. They ferment together for two weeks and then spend eight months on the lees in stainless steel tanks. They are bottled without any added sulfites. The result has some good aromatic stone fruit, proper salinity, and minerality. This is good with cheese or some shellfish to bring home some of those seaside feelings.