Daniele Piccinin started not as a winemaker but as a restaurateur.
It was during this time that he tasted a wine made by Angiolino Maule (president of VinNatur) that so impressed him that he eventually became his pupil. Daniele now cultivates seven hectares of vines in San Giovanni Ilarione, in the province of Verona. Maceration on the skins for Chardonnay in steel vats, while the Durella is direct pressed in neutral oak. Most of the Chardonnay remains in stainless steel on suspended lees. Great structure and minerality, vibrant acidity.