Nosiola, Verdealbara, Lagarino

To make this wine, all grapes were directly pressed and spontaneously fermented in stainless steel. Frozen must was added in the Spring before re-fermentation occurred in bottle. No added sulfur and no disgorgement.

Towering over the alpine city of Trento, at some 700+ meters of altitude, are the tiny parcels of vines tended by Matteo Furlani. Matteo is the current custodian of his family plots high in the Dolomites; he is a fourth generation winemaker. After studying agronomy, not winemaking (he learned that from his father and grandfather) Matteo set his sights on working his land in the most natural of ways. Chemicals were never a part of what Matteo's predecessors used to tend the vines yet Matteo took an even more rigorous approach, incorporating biodynamic preparations and methodologies in the vineyards today.