Larion Bianco Daniele Piccinin 2023
  • -10%
Larion Bianco Daniele Piccinin 2023
Serve at: 10°-12°C
Glass type

Larion Bianco Daniele Piccinin 2023

€12.60 €14.00 -10%
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Daniele Piccinin's Larion is made up of 85% chardonnay and durella. All grapes selected from Cengielle, Cengielle alte, Pollini Bassa, Verzini, Durella second must of Galore and Pollini vineyards. The vinification of the wine begins with a maceration on the skins for the chardonnay, while the direct pressing for the durella. The durella is aged in wood while the chardonnay remains suspended in steel on the lees all the time. Assembly in March with a short rest in the bottle.

Three Senses
Bianco dei Muni's nose presents a remarkable olfactory richness centered on notes of ripe fruit dominated by quince from yellow peach and medlar, on which floral nuances are inserted with lime and honeysuckle in the foreground enhanced by notes of dried fruit, fine spices and yeast biscuit. In the mouth, it has a marked savoriness, linked to maceration with the skins and the marked acidity expressed by the Durella grape, combined with a good structure and minerality, which results in a remarkable aftertaste length.PairingsPerfectly accompanies omelettes, vegetable flans and grilled or fried blue fish. Also excellent on a rabbit in porchetta with artichokes and apples.

Daniele Piccinin

Daniele Piccinin Muni

Daniele Piccinin makes an inverse path to the usual italian cellar by the usually continuous working of fathers or grandparents. This time the producer begins by the end: the final customer. First of all he begins from catering industry, graduated in hotel and after few years he opens a restaurant with a friend who is aiming for non-traditional search. Both of them chefs, quickly realized  that wines plays a key role in communicating food and their creative ideas. The glass must speak the same dish language. To choose to waitress rule is Daniele, who is passionate about wine, deepens theory with sommelier courses and practice with tastings and wine cellars, deepening a real job / study. The goal was now to understand how wine is made, how it turns into grapes and how it comes into the glass of its customers to know everything and to be able to best describe the characteristics.

Curiosity becomes a real passion and since 2006 a philosophy of life. He sell his part of the restaurant and bought land around an old family home.

Continue with the search for the non-traditional also in the vineyard: he chose immediately to devote to wine in a completely natural way, with its problems, uncertainties, experiments, but with many satisfactions. He says, "I learned to make wine ..." and he immediately corrects himself , "learned ... it's a big word" is always to be learned, but the first lesson comes from nature, experiment as little as possible, because every intervention is a manipulation of the fruit and the earth and its main purpose is to make its territory "drunk from its wine", that's what's happen. It wants to make justice to an unknown but indigenous vine, Durella: a variety that exists for a thousand years but is likely to be lost. His choice tells us all about his particular philosophy and deep humility.

Its vineyards extend to 3.5 hectares at San Giovani Ilarione in the province of Verona, at the foot of Lessinia in the Alpine valley (on the southeast side of Mount Cimo, between 300 and 500 meters s.l.m.). The valley is exposed from north to south and the two sides are extremely diverse, one has volcanic soil, the other limestone-clay which gives better vigor and conditions for the Durella that Daniele cultivates.

Durella is a late middle grapevine, sprout late, unlike the Chardonnay, with which it cuts the Durella in order to communicate it to the world of wine with the right dignity. Harvesting goes from the first decade of October to the beginning of November and this overeating of the grapes makes wine extremely complex. Acidity plays a key role, with 2.9 ph and 7 to 11 acidity.

Daniel is another of those who speak of his wine as a creature, to be grown at first and then to leave express by its self. As all creature, also wine has to be protected by obstacles and dangers. His worst enemy is oxygen, he doesn't use sulfur, but when he's forced, but experiences include methods to limit it or to exclude it completely, to not pollute wine.


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