High in the Dolomite Mountains in north-east Italy, Matteo Furlani is making fresh, vibrant wines. Small parcels are planted on the slopes of Vigolana and on the hills above the alpine city of Trento, with vineyards growing as high as 720 metres above sea level. The Furlani wines are mostly sparkling, with an array of colours that prompt memories of pastel skylines and mellow sunsets. A fourth generation winemaker, Matteo is gently reconciling family tradition with methods that carefully consider both animal and plant life. The vineyards of Cantina Furlani have always been organic but when Matteo took over in the early 2000s he began to add a biodynamic element, working as harmoniously as possible with the natural world around him. With snowy peaks as a backdrop, it’s no surprise that he felt an affinity with and respect for nature. The vineyards are planted with a wide range of local grape varieties as well as the more widely known Müller-Thurgau, Chardonnay, Gewürztraminer, Pinot Gris and Pinot Noir. The vines grow supported by a Pergola Trentina trellis system - a method perfectly suited to give the grapes high sun exposure while providing sufficient ventilation to counteract periods of humidity. Cool winds blow from the north and the soil is known as ‘sasso dolomitico’ (dolomitic stone); a calcareous, mineral-rich soil with good water retention and drainage.
Alpino is made with two indigenous grape varieties, Lagarino Bianco and Verdeerbara, which are hand-harvested in late summer from vines approximately 30 years old. After being gathered in small boxes, the bunches are softly pressed before spontaneous fermentation in stainless steel tanks over the course of 10-12 days. A second fermentation in the bottle in February or March is the key to these delicately sparkling wines.