Denavolo is the personal project of Giulio Armani, long-time winemaker at La Stoppa in Emilia-Romagna. He started Denavolo in 2005 in the hills above Travo (Piacenza), on slopes of Monte Dinavolo that sit between the Trebbia and Nure valleys. The site is high, stony, and windy—good land for white grapes.

Giulio’s goal was simple: make whites the old way, with time on the grape skins, and keep the process as hands-off as possible. Fermentations start on their own with native yeasts; the wines are left unfined and unfiltered, with little to no added sulfur. This approach gives the wines grip, savory notes, and a straight, clean finish without losing freshness.

The vineyards are planted mainly to local varieties such as Malvasia di Candia Aromatica and Ortrugo, plus some other regional whites. From these grapes Giulio makes a small family of wines: Catavela from younger, high-altitude vines with short skin contact; Dinavolino from the lower part of the original hillside; and Dinavolo from the upper, rockier rows with longer maceration. Each wine comes from a clear place and a clear idea: let the land speak, don’t rush, and don’t fix what isn’t broken.

If you’re new to skin-contact whites, start with Catavela for an easy entry. When you want more structure, move to Dinavolino and then Dinavolo. Pair them with simple food—grilled vegetables, roast chicken, aged cheeses—and notice how the wines open over the meal.