2021 Daniele Piccinin - Epoche

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Producer | Daniele Piccinin

Region | Veneto

Variety | Durella

Alcohol | 12.5%

The grapes are whole bunch pressed and ferment in steel, and a small part (10%) ferments in wooden barrels; yeasts are kept in suspension until the end of January, and left to rest for a month. Towards the end of February a pied de cuve is made with dried grapes; once ready, all grapes are crushed. The base wine and must are then blended at the same temperatures, bottled and then rest on lees for 24 months. Disgorged by adding the same wine without dosage. A complex and savoury sparkling, that does not lack in freshness, with an electric acid line from the Durella.

Producer | Daniele Piccinin

Region | Veneto

Variety | Durella

Alcohol | 12.5%

The grapes are whole bunch pressed and ferment in steel, and a small part (10%) ferments in wooden barrels; yeasts are kept in suspension until the end of January, and left to rest for a month. Towards the end of February a pied de cuve is made with dried grapes; once ready, all grapes are crushed. The base wine and must are then blended at the same temperatures, bottled and then rest on lees for 24 months. Disgorged by adding the same wine without dosage. A complex and savoury sparkling, that does not lack in freshness, with an electric acid line from the Durella.

ABOUT THE PRODUCER

Daniele Piccinin started not as a winemaker but as a restaurateur. It was during this time that he tasted a wine made by Angiolino Maule (president of VinNatur) that so impressed him that he eventually became his pupil. Daniele now cultivates seven hectares of vines in San Giovanni Ilarione, in the province of Verona.

Daniele’s goal is to respect nature. It’s an approach he takes to both his viticulture but adopts in the cellar. There is no filtration, nor clarification. His winemaking relies on slow, spontaneous fermentation, with only a small amount of sulphur dioxide added before bottling.

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