Piccinin Daniele

Daniele Piccinin is a young winemaker from Veneto, producing a few thousand bottles, highly appreciated by wine lovers looking for authentic wines, capable of expressing the best characteristics of the grapes and the terroir in a direct way, without oenological mediations. Its activity stems from a production philosophy inspired by the often abused concept of artisanal wine, a vague and even misleading expression. Wine, in fact, is not born spontaneously, it is always the result of a cultural process, of practices controlled by man. It is all about choosing which processes to use, how to apply them in relation to the result one wants to achieve. Daniele, a great admirer of Angiolino Maule's wines and his winemaking approach, has always considered his work to be simply accompanying grapes toward their transformation into wine, staying behind the scenes, becoming the vice-president of Vinnatur.

Daniele Piccinin's estate has a few hectares, located near San Giovanni Ilarione, in the province of Verona. We are in an area historically suited for viticulture. The hilly territory stretches between the foothills of Lessinia and the Valle d'Alpone, with an altitude between 300 and 500 meters above sea level. The area is characterized by a still unspoiled environment, and the vineyards are located among large wooded areas rich in natural biodiversity. The soils are of medium texture, mainly composed of a limestone-clay matrix, very suitable for quality viticulture. The good altitude allows for a rather cool climate, and the beautiful sunny exposures are always caressed by the wind, which helps to keep the clusters dry and healthy.

With full respect for the historical traditions of the area, Daniele Piccinin has focused especially on the native Durella grape. A very interesting white grape variety, which reaches full ripeness while retaining a remarkable freshness. Thanks to this characteristic, it is a very suitable variety, both for producing still wines and sparkling wines with Metodo Classico. The vines are cultivated leaving the inter-row spontaneously grassed and are worked manually with meticulous care, from winter pruning to harvest. Treatments are limited to the bare minimum and are carried out using only sulfur and copper, as prescribed by the rules of organic farming. The first bottles from the Piccinin estate were released in 2006 and immediately stood out for the original character of the wines, which today represent a reference point for those who love the authentic taste of the vineyard.