'Catavela'

Malvasia, Marsanne & friends, Emilia-Romagna, Italy 

Giulio Armani worked at natural winery La Stoppa before striking out on his own with Denavolo, much-beloved for their approachable & delightfully complex orange wines! Here, local Italian varietals are spontaneously fermented and spend 6 days on the skins followed by 8 months in tank on the lees. For newcomers to skin-contact wines, this perfectly zesty, textured & fresh orange wine is an excellent entry-point into some common ideas in natural winemaking: local varietals, low-intervention and no fining, filtration or added sulphur. Clementine zest, nectarine, lemon pith, green fennel & savoury herbs. Grab a fistful of dandelions for the dinner table and engage in polite, cultured conversation. A welcome alternative to the brunch mimosa or an unexpected apertif for the dinner table – you choose!