Dune Bianche - Avius 2021 (750ml)

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Price: $44.99

3+ Price: $42.99 / btl

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12+ Price: $40.99 /btl

Producer	Dune Bianche
Country	Italy
Region	Central Italy
Subregion	Umbria
Varietal	Merlot
Vintage	2021
Sku	120225
Size	750ml
ABV	13.00%

Dune Bianche Description

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Dune Bianche is named for the white calcium dunes (calanque) of Basilicata which are just around the corner from Giampiero's cantina in Roccanova, and Due Dune (Two Dunes) represent the winemaking partnership of Giampiero and Marisa in Umbria.

"Dune Bianche" was born in Basilicata in 2019 in Sant’Arcangelo (PZ), my country of origin, surrounded by the lunar landscape of the badlands park, from which I took inspiration for give the name to my cellar. After studying oenology at the University and working in some conventional wineries, first in Tuscany and later in Veneto and Friuli, I decided to return to my land trying, in my own way, to interpret and enhance the territory by combining tradition with the my vision of wine. I abandoned the conventional industrial techniques to produce the wine in the most artisanal way possible, trying in my small way to give voice to a place in which natural wine is not present but which I believe has a lot of potential and peculiarities from the point of view of wine. At the moment I don't own vineyards in Basilicata, but I collaborate with local farmers, monitoring its management. Life took me to Umbria, where I manage rented vineyards in Cannara and Bettona (PG). Since the 2021 harvest, I have created a parallel line of Umbrian wines which is called “Due Dune by Dune Bianche”. For a logistical question, the grapes from Basilicata come transported and vinified in Umbria, in a rented space at a winery in Montefalco (PG). The Umbrian project is managed in collaboration with my partner and countryman Marisa Mastrosimone. We do not have certifications (organic or biodynamic). In the field we use copper and sulfur against powdery mildew and downy mildew and we resort to organic fertilization (manure) in some soils and not in all years. In the cellar, fermentations are spontaneous. Stabilizations and filtrations are not carried out, but only, as needed, the decanting. We only add sulfur in pre-bottling and, if strictly necessary, in maximum doses of 35 mg / l of total.

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