Daneile Piccinin's vineyards sit within the Alpone valley, which is sandwiched between the Soave and Valpoicella regions around Verona. The plots are split between the volcanic soils which dominate the Soave region, and the more clay-based soils of Valpolicella (where only reds are grown). The clay parcels around the Alpone valley do have good concentrations of limestone, allowing for white-wine production.
This entry-level cuvee blends the local Durella grape, with some lightly macerated Chardonnay. The Durella is direct-pressed to neutral oak, where the lees are kept in suspension to temper the sometimes harsh natural acidity of the grape. The Chardonnay is given 1 - 2 days skin contact in stainless steel, and left in stainless for elevage before blending.
With the time in bottle, the acidity has mellowed slightly, allowing for more texture and weight to develop. Gold apple, quince and pear, some white flowers - a pithy and lightly waxy texture, with the trademark minerality and alpine feel.
Daneile Piccinin's vineyards sit within the Alpone valley, which is sandwiched between the Soave and Valpoicella regions around Verona. The plots are split between the volcanic soils which dominate the Soave region, and the more clay-based soils of Valpolicella (where only reds are grown). The clay parcels around the Alpone valley do have good concentrations of limestone, allowing for white-wine production.
This entry-level cuvee blends the local Durella grape, with some lightly macerated Chardonnay. The Durella is direct-pressed to neutral oak, where the lees are kept in suspension to temper the sometimes harsh natural acidity of the grape. The Chardonnay is given 1 - 2 days skin contact in stainless steel, and left in stainless for elevage before blending.
With the time in bottle, the acidity has mellowed slightly, allowing for more texture and weight to develop. Gold apple, quince and pear, some white flowers - a pithy and lightly waxy texture, with the trademark minerality and alpine feel.
