Furlani

Cantina Furlani is a small, family-run artisanal winery run by young Matteo, who pays the utmost attention to making wines that are simple yet refined and full of personality. It is based in the village of Vigolo Vattaro, in the province of Trento.

Cantina Furlani's vineyards cover about 6 hectares in the area between the Vigolana plateau to the east, on the slopes that descend to Lake Caldonazzo from the opposite side, and the hills of Trento to the west, which introduce the Adige valley. The plots climb up to an altitude of 720 meters above sea level and are characterized by a predominantly calcareous soil, in which the vines are managed with the traditional Trentino pergola system, a technique developed historically in a mountain environment in order to make the most of sunlight and ensure perfect aeration for the clusters against humidity. In this context are bred, indigenous varieties recovered from the inevitable extinction: Pavana della Valsugana, Lagarino Bianco, Verdealbara, are some examples of which Matteo Furlani can honorably be considered guardian. In addition, there are the great local classics of Trentino viticulture, such as Nosiola and Teroldego in primis, then Marzemino, Negrara, Lagrein, Schiava, Moscato Giallo, to end with the internationals, however always linked to the tradition of these mountains: Pinot Noir and Müller Thurgau, Gewurtztraminer and Chardonnay. A real curiosity is the variety called Joannita, which Furlan vinifies in purity, a hardy vine created in 1968 at the Freiburg Institute. The age of the vines reaches more than 35 years, while the cultivation methods follow the precepts of biodynamic agriculture. Finally, the typically mountainous climate is characterized by significant temperature fluctuations that benefit the grapes in the concentration of aromas.

Hand in hand with the large number of varieties grown, Cantina Furlani offers an interesting range of labels, spanning practically all types: from still wines, through a notable selection of refermented with the ancestral method whites, rosés and reds, to the classic method. The common thread is the care of the grapes that continues from the vineyard to the cellar: banned are products derived from synthetic chemistry and no addition of sulfur dioxide. Vinification proceeds through spontaneous fermentations conducted by indigenous yeasts only and without temperature control, maturation on noble lees and bottling that does not involve filtration.