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Region: Trentino-Alto-Adige < Italy
Grapes: Nosiola with a touch of Verdarbara, Muller Thurgau and Lagarino
Vineyard/Cellar Stats: biodynamic farming, clay over schist and broken granite, known as sasso dolomitico, 700m altitude, pergola trained for ventilation, fermented in cement tanks and small glass demijohns, fermented wine left outside in the snow over the winter to clarify; bottled unfined/unfiltered with zero added So2; zero-zero; 11.5% ABVWinemaker: Danilo Marcucci and Matteo Furlani