The vineyards of the winery extend for small parcels on a very calcareous ground on Mount Dinavolo, between 400 and 500 meters above sea level. Here the most typical grape varieties of the area are cultivated through ecological and sustainable practices, mainly white grapes: Malvasia di Candia, Marsanne and Ortrugo, but also Trebbiano romagnolo and other minor varieties. The processing in the cellar involves long maceration on the skins, spontaneous fermentation with indigenous yeasts, no addition of sulphites and no filtration. These practices, which differ from the precepts of conventional enology, have been experimented by Giulio for many years at the La Stoppa winery and have become the symbol of a method that is at the same time new and very old to make wine.
The wines of Denavolo winery reflect the most direct, traditional and fundamentalist face of the enogastronomy of Emilia. They are paradigmatic wines, rustic, dynamic, expressive, sometimes instinctive, unfailingly able to amaze and give great satisfaction.
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