Cantina Furlani is young and dynamic, a successful combination of tradition and avant-garde. The production is still completely handmade.
Grapes are grown and vinified with passion, always respecting nature, the environment and animals.
In the cellar, the work is 100% natural, without yeast or flitration.
In the early 2000s, in the Trento region of Italy, Matteo Furlani took over the vineyard from his great-grandfather Vigilio. With his wife Annalisa and his father Fabio, he works small plots of vines perched at an altitude of over 700m.
The grapes are treated with the greatest respect for the methods handed down by the four generations of winegrowers who preceded them. The vines are cultivated biodynamically in the purest tradition of the pergola, which allows for optimal ventilation and exposure.
The harvest takes place from the end of September to the end of October. The grapes are fermented in steel vats or dame-jeanne with indigenous yeasts without thermoregulation and without added sulphur. The wines are naturally clarified by the winter cold, while the vats are placed in the snow. The vinification is carried out in collaboration with the oenologist Danilo Marcucci.
The uniqueness of the wines lies in the use of the ancient spumantizzazione method, which allows for refermentation in the bottle without the addition of sugar or yeast. When the yeasts are temporarily inactivated by the winter cold, the wines are bottled. The interrupted fermentation resumes with the arrival of spring and causes effervescence.