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Zoom 2019 Denavolo Dinavolino Vino Bianco

2019 Denavolo Dinavolino Vino Bianco

$49
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The Dinavolino is a blend of equal parts (25% of each) Malvasia di Candia, Ortrugo, Marsanne and an unidentified/unnamed local white varietal. Grapes are hand-picked relatively early to retain natural acidity which also means the wine has a relatively low abv. Fermented naturally and left on skins for approximately 120 days before further ageing on lees. No fining, no filtering and no added sulphur or any other additions.

Made by La Stoppa's winemaker, Giulio Armani, this blend comes from 28-year old vines grown in Giulio's beautiful calcareous soils. The wine unfolds with sage and orange peel on the nose, followed by stone fruits and a hint of toffee, ending with a fine balance of tannins, acidity and a hint of dried herbs.

2019 Denavolo Dinavolino Vino Bianco

$49

FAQ

What is natural wine?

The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.

Are your wines vegan friendly?

In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.

Are your wines chemical free?

In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.

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