In the shadow of Mount Denavolo, on the footsteps of the Apennins, lie the vineyards of Denavolo. Vigneron Guilio Armani has also worked for La Stoppa for many years and is able to handle both operations due to the altitudes of the parcels at Denavolo, which allow him to harvest and vinify later than the operation at La Stoppa. He even uses the cellars at La Stoppa to vinify his Denavolo. His first cuvée in 2005 was a skin-macerated malvasia made from 32-year old vines in his 2 ha vineyard 'Debe' which sits at 350-450m on clay-limestone. In the following years Guilio planted a further 3 ha of parcels (Campo Rotonde and Cassinera) much higher at 700-800m where the soils are stony and offer fantastic drainage. The altitude and high diurnal ranges in summer bring wicked acidity to the wines.Varieties include Malvasia di Candia Aromatica, Ortugo, Marsanne and Trebbiano, and Giulio makes three wines with the same grape material: Catavela, which sees just a few days of maceration, Dinavolino, which sees a few weeks of amceration, and finally Dinavolo, which spends several months with the skins. If you can buy a bottle and somehow forget about it for the next 20-30 years, you will be rewarded with an experience of a liftetime!