At the age of 27, Claudio Campaner left Milan to move to the small village of Bacedasco Alto, near Piacenza.
Claudio’s goal was to grow grapes, make wine, but also to distil, hence the name Distina, a portmanteau of ’Dis-tilleria’ and ‘Can-tina’ (cellar in Italian). Amber in colour, the wine goes through about 15 days maceration on skins, with spontaneous fermentation in concrete tank. Second fermentation in bottle.. Powerful aromatic strength, with good amount of tannins and length, well supported by great freshness