100% Syrah, 50% macerate for 5 days with the stalks, remaining 50% undergo carbonic maceration with whole grapes and lightly pressed with the feet in another container. Then whole bunch for another 10 days to continue the carbonation and fermentation. Refined in concrete.
Before starting the winery, Andrea Pendin was a trained chef.
Pendin made the first vintage of Armonia wine in 2009 and now
cultivates 10 hectares of vines in the Vicenza hills iVeneto.
The excellent nearby restaurant Fare Cibo is also run by Pendin,
which showcases the best of the local ingredients alongside
a fantastic selection of natural wines.
Armonia creates three distinct lines of wine, POP, CRU, and LAB.
The POP wines are the easy-drinking wines from Volcanic Soils
a bit further away from the winery. These vines are all cultivated
organically, and are in process of converting to biodynamics.
The CRU line is from older vines from vineyards very close to the
winery, with hillside exposure and calcerous/limestone soils,
where Andrea tries to evoke the particularities of different
isolated terroirs he cultivates. These vines are all cultivated
biodynamically.
Peabody House
