winemaker : Matteo Furlani
Region : Trentino Alto Adige
City : Trento
Grape varieties : verderbara, lagarino bianco, nosiola , lagarino rosso, marzemino, rosara, negrara, lagrein, muller thurgau, chardonnay, gewurztraminer, pinot gris, pinot noir.
Certification : Biodynamic
We're talking to you about his Winery
La Cantina Furlani, Winery Italian located in the Trentino-Alto Adige wine region, offers natural sparkling and still wines with a fresh and vibrant profile.
Matteo Furlani is the 4th generation of winemakers in the family. At the beginning of the 2000s he took over the Winery situated on the heights of the city of Trento (north-west of Venice, at the foot of the Alps) with the help of his wife and his father.
While preserving the viticultural traditions handed down by previous generations, Matteo has been guiding the vineyard towards biodynamic cultivation since his arrival.
The different plots are located at an altitude of 700 metres, where the soil is mainly limestone. Matteo Furlani cultivates his vines with the traditional "Pergola Trentina" (like a pergola... but for the vine), allowing the best use of the sun while benefiting from sufficient ventilation to dry the berries properly. An ideal trick with this humid and at the same time very sunny climate.
The Cantina Furlani vineyard is made up of many grape varieties. Among them, many autochthonous varieties: verderbara, lagarino bianco, nosiola , lagarino rosso, marzemino, rosara, negrara, lagrein. But also better known varieties such as muller thurgau, chardonnay, gewurztraminer, pinot gris and pinot noir.
The wines made by Matteo are mostly sparkling and are produced using the "metodo interrotto", a mixture of the partial champagne method with a second fermentation in the bottle (like a natural sparkling wine). For some years now, Winery has also been offering still wines with a fruity, easily digestible taste.
All the wines of Cantina Furlani are made as naturally as possible: hand-picked in small crates, de-stemmed (for the sparkling ones), no added yeasts or chemicals, the wines are also unfiltered. Fermentation is done spontaneously either in cement vats or in small glass bottles without temperature control or the addition of sulphites.
The wines produced are dazzlingly fresh and disconcertingly easy to drink.
No really, it's pure, digestible and precise. It's up to you!