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.
Armonia creates three distinct lines of wine, POP, CRU, and LAB. The POP wines are the affordable, 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. And the LAB projects are those featuring collaborations with other natural winemakers and people important to the natural wine community across Italy.
Many of Armonia’s wines feature the local grape Durella, a late ripening, high acid white grape, which Andrea says always brings an essence of freshness and acidity to the wine. All of the wines at Armonia are fermented with indigenous yeast.
Total Production: 7000 bottles
Age of Vines: 10-50 years
Yields: 90 hl/ha
Vinification Method: Grapes are hand harvested and destemmed. 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.