Sourced from a varietal spread of Malvasia di Candia Aromatica, Ortrugo, and Marsanne from older vines on his property, Giulio's 'Dinavolino' is imbued with depth, density, and dimension. The wine undergoes a lengthy maceration post-fermentation, lending considerable grip and power. Intensely lifted in its aromatics, the Dinavolino unravels in the glass with scrubby sage and orange peel, fermenting nectarine pulp and pocks of salty toffee, wrapped tightly in fine, tea-like tannins, vibrating acidity and a pervasive dried herb savoriness.