Matteo Furlani is a fourth-generation grower farming family plots high in the Trentino Dolomites, up to 720 meters above the city of Trento. He learned winemaking from his father and grandfather and farms biodynamically, with spontaneous fermentations and lunar-cycle rackings in the cellar. This is his still take on Muller Thurgau, a variety that thrives in cool alpine sites like these. The grapes are direct-pressed, then ferment spontaneously and age on the lees in stainless until bottling. There is no fining, no filtration, no compromise. The result is a textured, aromatic alpine white that drinks like the mountains it came from.