95% Glera/5% other. Father Loris and sons Raffaele and Adelchi Follador farm about 7 hectares in the twisting, steep valley of Valdobbiadene, working quietly and quite independently of any consumer or commercial expectations. Their vines—mainly of Glera, plus a little of other co-planted local varieties—tend to be around 70 to 80 years old, with some up to 120 years, grown on glacial moraine soils on steep hillsides rich in limestone. Each of these old, head-pruned vines is tended individually and meticulously by hand and replaced as needed with massale selections from their vineyard. Their yields are far lower than the norm in this prolific winegrowing region. And that is only part of what’s rare about their wines.

The grapes are hand-harvested parcel by parcel, with each parcel vinified separately. The fruit is left in whole clusters and pressed extremely gently; fermentation is spontaneous and slow in the cold cellar, with indigenous yeasts only. Part way through fermentation, some of the still-sweet must is frozen. The rest of the young wines finishes fermentation and, still separated by parcel, go into steel tank with the lees for the winter. In the spring, the parcels are blended and the wine bottled with some of the frozen must, thus kicking off another fermentation, again to complete dryness. Since the bottles are not disgorged, the wine has a cloudy appearance and wonderful texture, like any true, old-fashioned col fondo Prosecco.