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2018 Furlani Alpino Frizzante
2018 Furlani Alpino Frizzante
Region: Trentino-Alto-Adige < Italy
Grapes: Nosiola, Verderbara, Lagarino Bianco
Vineyard/Cellar Stats: Organic/biodynamic farming, clay over schist and broken granite, known as sasso dolomitico, 700m altitude, pergola trained for ventilation, fermented in stainless steel, fermented wine left outside in the snow over the winter to clarify; spontaneous fermentation in stainless steel; frozen must added in the Spring before re-fermentation in bottle; no added sulfur and no disgorgement; 11.5% ABV
Winemaker: Danilo Marcucci and Matteo Furlani
We featured the Italian wine whisperer, Danilo Marcucci, last month with his own wine, Vini Conestabile della Staffa. Danilo originally got his start in winemaking as a mentee of the old guard of natural winemakers throughout Italy – Maule, Capellano, just to name a couple. After consulting up and down the boot, he met his wife, and transformed her family’s unloved vineyards into the esteemed estate it is today. But, when he first started, he was working only with unknown, unproven small producers already working organically, and Furlani was his first target. Though the estate is tiny, just 3 hectares of land scattered high in the hills above Trento, at the incredible altitude of 700-720m, he knew the bones were good and that he could help coax the vines into producing something special. Working with 4th generation “custodian of the vineyards” Matteo Furlani, Danilo brings his zero-intervention philosophy to the biodynamic Cantina Furlani to make a cool line-up of tiny-production, mostly frizzante, mountain wines that are so reflective of that place. This summer we were fortunate to visit Matteo at his estate way up the mountains, where he farms grapes on seriously steep slopes, along with cherries and apples. We tried, and fell in love with, the whole lineup of wines, and have since had our hearts broken upon learning how hard they are to possess. We grabbed the last 3 cases of this lightly fizzy Alpino, a blend of three local grapes from the Dolomites done Sur Lie style (a pet'nat hybrid), that transports you to a Sound of Music party in the mountains with 7-up snowflakes melting in your glass. Dangerously drinkable, but it is so clean, you'll hardly notice.
Grapes: Nosiola, Verderbara, Lagarino Bianco
Vineyard/Cellar Stats: Organic/biodynamic farming, clay over schist and broken granite, known as sasso dolomitico, 700m altitude, pergola trained for ventilation, fermented in stainless steel, fermented wine left outside in the snow over the winter to clarify; spontaneous fermentation in stainless steel; frozen must added in the Spring before re-fermentation in bottle; no added sulfur and no disgorgement; 11.5% ABV
Winemaker: Danilo Marcucci and Matteo Furlani
We featured the Italian wine whisperer, Danilo Marcucci, last month with his own wine, Vini Conestabile della Staffa. Danilo originally got his start in winemaking as a mentee of the old guard of natural winemakers throughout Italy – Maule, Capellano, just to name a couple. After consulting up and down the boot, he met his wife, and transformed her family’s unloved vineyards into the esteemed estate it is today. But, when he first started, he was working only with unknown, unproven small producers already working organically, and Furlani was his first target. Though the estate is tiny, just 3 hectares of land scattered high in the hills above Trento, at the incredible altitude of 700-720m, he knew the bones were good and that he could help coax the vines into producing something special. Working with 4th generation “custodian of the vineyards” Matteo Furlani, Danilo brings his zero-intervention philosophy to the biodynamic Cantina Furlani to make a cool line-up of tiny-production, mostly frizzante, mountain wines that are so reflective of that place. This summer we were fortunate to visit Matteo at his estate way up the mountains, where he farms grapes on seriously steep slopes, along with cherries and apples. We tried, and fell in love with, the whole lineup of wines, and have since had our hearts broken upon learning how hard they are to possess. We grabbed the last 3 cases of this lightly fizzy Alpino, a blend of three local grapes from the Dolomites done Sur Lie style (a pet'nat hybrid), that transports you to a Sound of Music party in the mountains with 7-up snowflakes melting in your glass. Dangerously drinkable, but it is so clean, you'll hardly notice.
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$27.00
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