Giulio Armani is a quiet, introspective theorist and scholar. He is always asking, testing, proving. This exuberance comes through in the highly-energetic yet contemplative wines Giulio crafts at Denavolo, named for the mountain on which it lies. On this stunning slope in Emilia-Romagna, he retreats to answer more questions his mind cannot let pass: Why has the world assumed wines from red and white grapes are made differently? Since 2005, dedication to harmony with nature, natural fermentations and processes, skin contact and no filtering are all carved into the rock of his principles for the foundation of the best wine he can make. Denavolo’s three hectares of steep, climbing, sandy, limestone-rich soils at 350-500 meters above sea level have an answer that awaits the right moment to be revealed.