CANTINA FURLANI, JOANNIZZA VINO SPUMANTE JOANNITA
Organic, Biodynamic, No sulfites added
Pale yellow-green in colour, with aromas of lemon, ginger, wildflowers, hay and Brothers Johnson funk. A fusion of lemon curd, pear, herbs, orange blossom, chalky minerality and a trace of graham cracker wrapped in tight fizz and fresh acidity. Lemon zest, ginger and eucalyptus compliment the bitter, crisp finish.
Joannita is a very rare grape variety that was bred in 1968 by Johannes Zimmerman at the wine-growing institute in Freiburg, Germany. It is a cross between Riesling, Seyve-Villard, Rulander, and Gutedel that has proven to be fungus and disease resistant in cold, wet climates such as the high Alps.
Matteo Furlani is the 4th generation of his family to farm the tiny plots of vines, 700+ meters in altitude, in the Dolomites of Trentino, northeastern Italy. The estate was always farmed organically, without any chemicals. Matteo has taken this natural approach further, adopting biodynamic methods.
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 current custodian of his family plots high in the Dolomites; he is a fourth-generation winemaker.
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, incorporating biodynamic preparations and methodologies in the vineyards today.
Soils are surface clay over schist and broken granite, known as Sasso dolomitic, planted in several small parcels surrounding the village of Povo, directly above Trento. Vines are trained in the traditional ‘pergola trentina’ allowing for proper ventilation, drying, and sun exposure. Local varieties are prized above all though there is a small planting of pinot noir and chardonnay used to make the “Metodo interrotto” sparkling wines.
Wines are fermented either in cement tanks or small glass demijohns with no temperature control, no yeast, no sulfur. To clarify the wines they are often racked into demijohns during the winter and placed outside in the snow allowing the wine to naturally settle. The “Metodo Interrotto” or Interrupted Method cuvee’s essentially refers to an unfinished method champagnoise, bottle refermentation.
|Dimensions||16 × 5 × 5 in|