Pinot Noir, Durella, Pinot Blanc
Before starting the winery, Andrea Pendin was a trained chef. He made the first vintage of Armonia wine in 2009 and now cultivates 10 hectares of vines in the Vicenza hills in the Veneto. He also operates the excellent nearby restaurant Fare Cibo
, which showcases the best of the local ingredients alongside a fantastic selection of natural wines.
The grapes are pressed and the pinot and durella ferment separately in stainless steel tanks where temperature is controlled to keep the wine under 85 degrees. Vinification takes place over 8-10 months. The two varieties are blended and bottled when fermentation is finished, along with some frozen must from the same vintage to provide the sugar for the bottle fermenation to finish in bottle as a pet-nat. The wine is unfined, unfiltered, zero so2 added and it is not disgorged. The wine has a slightly pink/orange hue thanks to the soft pressing on the pinot noir, but it is not a macerated orange wine.