100% Teroldego. Sgarzon is a cooler, sandier 2.5-hectare vineyard averaging 25 years old on the Campo Rotaliano plateau, a broad, flat, sunny and well-drained expanse of vines in the shadow of the Dolomites. Sgarzon is very close to the Morei site and made identically: destemmed whole berries are put in clay amphorae for spontaneous fermentation and aging for 8 months. There is no sulfur used until racking and bottling. Both Sgarzon and Morei develop more quickly, being raised in clay, compared to the traditional foudre-aged Foradori red, and are therefore released earlier. Interestingly, both were originally bottled in 1987 through 1999, then discontinued until the 2009 vintage--at this point, Elisabetta had converted the vineyards and gotten them certified biodynamic and was ready to embark again on expressing these two particular terroirs. The name Sgarzon comes from sgarzo, local dialect for "vine shoot