2020 Daniele Piccinin Epochè14860
WINEMAKER: Daniele Piccinin
REGION: Veneto, IT
The grapes are whole bunch pressed only for the base wine, which ferments in steel except for a small part (10%) which ferments in wooden barrels; yeasts are kept in suspension until the end of January and then leave them to rest for a month. Towards the end of February a pied de cuve is made with dried grapes; once ready, all grapes are crushed and estimate the amount of sugars to calculate how much base can be used to make sparkling. Base wine and must are then blended at the same temperatures, bottled and then rest on lees for 24 months. Disgorged by adding the same wine without dosagé.
Daniele Piccinin started not as a winemaker but as a restaurateur, working both as a chef and front of house. It was during this time that he tasted a wine made by Angiolino Maule (president of VinNatur). He was so impressed by it that he decided to visit Maule and learn more about how he made his wine. He soon became his pupil and in 2006 Daniele's first wine was born.