Total Production: 8000 bottles

Age of Vines: 20-70 years old

Yields: 90-100 hl/ha

Soil: Volcanic

Varieties: Cabernet franc 55%, Barbera 35%, Merlot 10%

Vinification Method: Grapes are hand harvested and 30% of the grapes ferment carbonically in whole bunches in stainless steel and cement tanks, while the rest is pressed and left with the skins. The wine ferments for about 2 weeks and then the varieties are blended for elevage for another 8 months. The wine is bottled unfiltered, unfined and with a small addition of sulfur The resulting wine is light and fruity, very much inspired by the wines of beaujolais or the cabernet francs found in the loire valley.

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.