Denavolo, Vino de Tavola "Dinavolino" Emilia-Romagna, Italy NV

Equal parts (25% each) of Malvasia di Candia Aromatica, Ortrugo, Marsanne, and a selection of unidentified indigenous white varieties.

Juicy yellow fruit is complemented by mineral and subtle herbal notes, with hints of berries and citrus emerging on the palate. The body is elegant and lean, with seamlessly integrated tannins and lively but never aggressive acidity, providing focus and excellent drinkability.

Dinavolino is the younger brother of Dinavolo, the iconic orange wine from the Val Trebbia near Piacenza. The vines grow at the base of Denavolo, a steep hillside ranging from 400 to 700 meters in elevation, with a predominant limestone composition.

The fundamental difference between the two wines lies in the soil depth: while Dinavolo’s vines plunge almost directly into rock, Dinavolino benefits from a thin but vital layer of soil. This modest difference allows water retention and root expansion, resulting in larger, juicier berries and a notable impact on the wine’s texture and sensory profile.

Dinavolino is harvested earlier and undergoes six months of skin contact, followed by another six months of aging in stainless steel (compared to eight months for Dinavolo).

No filtration, fining, or temperature control is applied, and in recent years, Giulio has stopped using sulfur altogether.