100% Teroldego. Local dialect for "vine shoot", "Sgarzon" is a cooler, sandier 2.5 hectares of vines on the Campo Rotaliano plateau near the winery in the foothills of the Dolomites. Elisabetta planted the vines in guyot from massale cuttings in 1984. The farming is certified-biodynamic and the harvest is by hand. The bunches are destemmed, with the grapes going directly into clay amphorae (tinajas from J. Padilla in Spain) for an open-top, spontaneous fermentation without sulfur; the vessels are then closed for 6-8 months of maceration. The wine is bottled without fining or filtering and with its only small dose of sulfur. Sgarzon and its identically made companion wine, Morei (from a warmer, stonier vineyard area nearby) develop more quickly in clay than the foudre-aged Foradori and Granato and are thus released earlier.