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NATURAL WINES BY PAOLO FOPPIANI
Paolo Foppiani and his wife Giovanna farm at Fognano, a hamlet above Bobbio in the Val Trebbia, in the Piacenza hills of Emilia-Romagna. The Foppiani family has worked this land for around 150 years, and the vineyards have been farmed without chemicals since 1990. The vines grow on calcareous soils at 300 to 400 metres: Malvasia di Candia Aromatica and Ortrugo for the whites, Barbera and Dolcetto for the reds. In 2017 Paolo and Giovanna decided to turn all of their fruit into natural wine.
They work with Giulio Armani, the winemaker behind Denavolo and long-time cellar master at La Stoppa, who brought his experience with wild ferments and skin contact. Vino di Fognano bianco is a skin-contact Malvasia, macerated for around two weeks and aged in steel, with little or no sulphur added. There is also a rosso, and Bolle di Fognano, a Barbera rosato pet nat.
