Towering over the alpine city of Trento, at some 700 meters of altitude, are the tiny parcels of vines tended by Matteo Furlani, the current fourth-generation custodian of his family's plots high in the Dolomites. 

After studying agronomy rather than winemaking (he learned that from his father and grandfather), Matteo set his sights on working the land as naturally as possible, going beyond the already chemical-free approach of his predecessors to incorporate biodynamic preparations and methodologies in the vineyards. Soils are surface clay over schist and broken granite, known locally as sasso dolomitico, in several small parcels surrounding the village of Povo, directly above Trento, with vines trained in the traditional pergola trentina for proper ventilation and sun exposure.

The Minö Carbo is Matteo's take on Marzemino, the ancient local red that Mozart famously praised by name in Don Giovanni: whole-cluster carbonic fermentation, no sulfur added, unfined and unfiltered, from vineyards at 720 meters that produce fruit of striking freshness and clarity.