{"id":2969,"date":"2022-11-16T14:21:04","date_gmt":"2022-11-16T14:21:04","guid":{"rendered":"https:\/\/www.dapper-store.com\/izdelek\/piccinin-bianco-dei-muni-2010\/"},"modified":"2023-07-05T07:01:20","modified_gmt":"2023-07-05T07:01:20","slug":"piccinin-muni-chardonnay-durella-2","status":"publish","type":"product","link":"https:\/\/www.dapper-store.com\/en\/izdelek\/piccinin-muni-chardonnay-durella-2\/","title":{"rendered":"Piccinin, Bianco dei Muni, 2010"},"content":{"rendered":"

Piccinin Bianco dei Muni is an excellent macerated white wine made from chardonnay (50%) and durella<\/a> (50%), indigenous to the Veneto region. The Chardonnay is macerated for 3-4 days and the durella is pressed directly. Spontaneous fermentation takes place in inox tanks, where most of the wine is aged for a further 12 months. A small part is aged in second-hand barrels. The colour is amber yellow. On the nose, there is a beautiful freshness and aromas of very ripe fresh and dried fruits, meadow flowers and delicate spices. The palate is dominated by dried fruit, tertiary aromas and minerality. The wine has a slightly buttery texture. The aftertaste is long and complex.<\/p>\n

His path<\/h5>\n

Daniele Piccinin<\/a> started his career as a caterer. One day, when he came across a bottle of wine by Angiolino Maule, who is also the President of VinNatur, he realised that wine can be very different, very characterful. He is quite shocked by the distance between wine and everything he has tasted so far. Maule visited soon after and Daniele’s new career was born. He will never forget the words Maule used to explain to him the essence of “natural” winemaking: “You crush the grapes and the wine is born. This was followed by the sale of the restaurant’s shareholding and the purchase of 3.5 hectares of vineyards in the hills above the village of San Giovani Ilarione, north-east of Verona. The altitude of the plots is between 200 and 500 metres. There are basically two types of subsoil – limestone-clay and volcanic. From 2006-2009 he was a guest at Maule’s, and the 2010 vintage wines are already vinified in his own cellar. Today, Piccinin cultivates 5 hectares of chardonnay, blue pinot and durella. It bottles around 15,000 bottles of still and sparkling wines a year.<\/p>\n

Philosophy<\/h5>\n

Daniele has been an uncompromising minimalist since day one of his winegrowing journey. The route has two main points. To work in harmony with nature and, alongside Burgundy Chardonnay and Blue Pinot, to preserve and nurture the local durello. It is an indigenous variety characterised by its minerality, sharpness and high acidity. It is suitable for both still and sparkling wines. As a varietally still wine, it reminds us of some Chablis wines on many parameters.<\/p>\n

Vineyards<\/h5>\n

The vines grow on steep slopes surrounded by trees, ensuring biodiversity. The principles of the work are based on biodynamics, which means that everything is geared towards ensuring and maintaining biological balance, even on hot summer days. The latter is ensured by not mowing in the vineyards (except directly under the vines), which, among other things, enriches the humus layer year after year. Vines include mint, thistles, clover, alpha-bean, legumes, and annual and winter cereals. Pruning is relatively late – in February and March – to reduce pathogen infiltration into the wood of the vine. During the vegetative period, Daniele treats the vines almost individually, ensuring optimum stress on each individual vine. Sulphur and copper are used when really needed, otherwise sprays made with plant extracts are used to protect and promote natural resistance.<\/p>\n

Cellar<\/h5>\n

The minimalist approach continues, of course, in the basement. Fermentations are spontaneous. The wines are aged in inox containers or in second-hand barrels. Wine is not filtered before bottling and – usually – sulphites are not added. Daniele’s wines are characterised by local character and incredible finesse. The same applies to classically produced (Champagne method) sparkling wines, which are a true masterpiece of the winemaker and nature working together.<\/p>\n

 <\/p>\n

An excellent variety of Chardonnay and Durella, indigenous to the Veneto region. The colour is moderate amber. On the nose there is minerality (slightly kerosene-ish), yeastiness, ripe fruit: apples, pears, yellow peach, which later develops into dried fruit, slight spices and almonds. Taste: intense, mineral, ripe apples, pears, almonds. Durella gives the wine exceptionally fine acids. A long taste.<\/p>\n","protected":false},"excerpt":{"rendered":"

An excellent variety of Chardonnay and Durella, indigenous to the Veneto region. The colour is moderate amber. On the nose there is minerality (slightly kerosene-ish), yeastiness, ripe fruit: apples, pears, yellow peach, which later develops into dried fruit, slight spices and almonds. Taste: intense, mineral, ripe apples, pears, almonds. Durella gives the wine exceptionally fine acids. A long taste.<\/p>\n","protected":false},"featured_media":2583,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_cat":[500,501,499,527,505],"product_tag":[521,528,530,522,529],"class_list":["post-2969","product","type-product","status-publish","has-post-thumbnail","hentry","product_cat-country","product_cat-italy","product_cat-natural-wines","product_cat-piccinin","product_cat-winegrower","product_tag-chardonnay-en","product_tag-daniele-piccinin-en","product_tag-durella-en","product_tag-maceration","product_tag-veneto-en"],"acf":[],"yoast_head":"\npiccinin muni chardonnay durella<\/title>\n<meta name=\"description\" content=\"Piccinin Muni bianco (chardonnay and durella) is a wine of complex structure, fruitiness, minerality and tertiary aromas. 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