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.