Furlani Wines
"Here today, gone tomorrow..."
"They'll sell like hotcakes..."
Alright... we'll spare you the unnecessary spout of metaphors, analogies, euphemisms and simply tell you this: the wines of Cantina Furlani are finally back. And, given the cult like status that Matteo Furlani earned in such a brief period in the US market, coupled with the subsequent clamor that the release of these wines seems to induce in people far and wide, well, it's safe to assume they won't be back for long.
For those not in the know:
Towering over the alpine city of Trento, at some 700+ meters of altitude, are the tiny parcels of vines tended by Matteo Furlani. Matteo is the 4-generation custodian of his family plots high in the Dolomites; after studying agronomy (not winemaking, he learned that from his father and grandfather) Matteo set his sights on working his land in the most natural of ways. Chemicals were never a part of what Matteo's predecessors used to tend the vines yet Matteo took an even more rigorous approach, calling on the assistance of famed natural wunderkind Danilo Marcucci in incorporating biodynamic preparations and methodologies in the vineyards. Wines here are fermented either in cement tanks or small glass demijohns with no temperature control, no added yeast, no sulfur.
This is a man that has developed a serious reputation for turning out low-profile, high-pleasure bottle-fermented sparklers (and a few killer still wines) that balance equal parts farmhouse rusticity with joyous, 'once-you-pop-you-can't-stop' drinkability,
Time to load the fridges amici, because these bottles are PRIMED for the warm weather and they won't be here long!
"They'll sell like hotcakes..."
Alright... we'll spare you the unnecessary spout of metaphors, analogies, euphemisms and simply tell you this: the wines of Cantina Furlani are finally back. And, given the cult like status that Matteo Furlani earned in such a brief period in the US market, coupled with the subsequent clamor that the release of these wines seems to induce in people far and wide, well, it's safe to assume they won't be back for long.
For those not in the know:
Towering over the alpine city of Trento, at some 700+ meters of altitude, are the tiny parcels of vines tended by Matteo Furlani. Matteo is the 4-generation custodian of his family plots high in the Dolomites; after studying agronomy (not winemaking, he learned that from his father and grandfather) Matteo set his sights on working his land in the most natural of ways. Chemicals were never a part of what Matteo's predecessors used to tend the vines yet Matteo took an even more rigorous approach, calling on the assistance of famed natural wunderkind Danilo Marcucci in incorporating biodynamic preparations and methodologies in the vineyards. Wines here are fermented either in cement tanks or small glass demijohns with no temperature control, no added yeast, no sulfur.
This is a man that has developed a serious reputation for turning out low-profile, high-pleasure bottle-fermented sparklers (and a few killer still wines) that balance equal parts farmhouse rusticity with joyous, 'once-you-pop-you-can't-stop' drinkability,
Time to load the fridges amici, because these bottles are PRIMED for the warm weather and they won't be here long!