Chardonnay and Pinot Noir. Spontaneous fermentation in stainless steel. Re-fermented in bottle with frozen must (no sugar added). Disgorged (Sboccatura in Italian). Champagne-style cork/closure.

100% Pinot Noir. Spontaneous fermentation in stainless steel. Re-fermented in bottle with frozen must (no sugar added). Disgorged (Sboccatura in Italian). Champagne-style cork/closure.

Grapes: Nosiola, Verdealbara, Lagarino - all direct press.
Spontaneous fermentation in stainless steel. Frozen must added in the Spring before re-fermentation in bottle. No disgorgement.

Blend of Muller Thurgau, Traminer and Sauvignon Blanc with 2 weeks of skin maceration. Spontaneous fermentation in stainless steel. Frozen must added in the Spring before re-fermentation in bottle. No disgorgement.

Joannita is a very rare grape variety that was bred in 1968 by Johannes Zimmerman at the wine growing institute in Freiburg, Germany. It is a cross between Riesling, Seyve-Villard, Rulander and Gutedel that has proven to be fungus and disease reisistent in cold, wet climates such as the high Alps. It can be found rarely, in tiny pockets of Switzerland and Germany. Matteo Furlani planted a small 1 hectare parcel of the variety 4 years ago, this is the first harvest and subsequent wine made from it. One week skin maceration during primary fermentation. Refermented in bottle (pet nat) with conserved grape must. Practicing organic and some biodynamics.

100% Nosiola
10 days skin contact. Spontaneous fermentation in stainless steel. Frozen must added before re-fermentation in Spring. No disgorgement.

100% Pinot Grigio
10 days skin contact with spontaneous fermentation in stainless steel. Frozen must added before re-fermentation in bottle during Spring. No disgorgement.

100% Pinot Noir
Spontaneous fermentation in stainless steel. Frozen must added before re-fermentation in bottle during Spring. No disgorgement.

Grapes: Tyroldego, Marzemino, Turca, Negrara with 5-7 days maceration.
Spontaneous fermentation in stainless steel. Frozen must added before re-fermentation in bottle during Spring. No disgorgement.

Matteo’s still white wine (not to be confused with the Bianco Alpino Frizzante above) The best thing you can buy instead of Pinot Grigio, in our opinion. Grapes: Mostly Muller Thurgau with a small percentage of other native varites - all direct press.
Spontaneous Fermentation. Aged in stainless steel. No filtering or fining.

Blend of Moscato Giallo, Nosiola and Verdealbara (roughly 1/3’s). 6 days skin maceration during natural alcoholic fermentation. Aged in stainless steel on the lees and bottled in spring following harvest. No filtering or fining.

100% muller thurgau with 25 days on the skins. De-stemmed and very softly pressed (pneumatic). Spontaneous fermentation. Aged in stainless steel on the lees until April and bottled. No filtering or fining.

Mostly Marzemino with some white grapes. Spontaneous whole cluster fermentation. Aged in stainless steel. No filtering or fining.

100% pinot noir with 1-2 days maceration. Destemmed and very softly pressed (pneumatic). Spontaneous fermentation. Aged in stainless steel on the lees until April and bottled. No filtering or fining.

100% Negrara
5 days skin contact with spontaneous fermentation. Aged in stainless steel. No filtering or fining.

“Maddie” is named as a tribute to the Santa Maddalena DOC. 100% Schiava. Spontaneous fermentation without temperature control. Aged in stainless steel. No filtering or fining.

From an old vine (45-60yrs) parcel located in Povo (at 400m), a field blend of antique local varieties including Negrara, Pavana, Rossara, Turca, Teroldego and Marzemono all spontaneously co-fermented without temperature control. 10 days skin contact. Aged in stainless steel. No filtering or fining.

100% Tyroldego
Spontaneous fermentation. Aged in old barrel. No filtering or fining.

Traditional Vermouth based on a historical recipe from Trentino. Blend of wine from Cantina Furlani infused with sweet and bitter orange, wormwood, sow thistle, rhubarb, chamomile, mint and other alpine herbs.

Traditional Amaro based on a historical recipe from Trentino. Blend of wine from Cantina Furlani infused with blood orange, rhubarb, wormwood and gentian as well as various alpine herbs.