80% Garganega/20% Malvasia. In 2013, Monte Dall’Ora acquired 1.5 hectares of Valpolicella vines at 500m altitude on the hill of San Giorgio in Sant’Ambrogio, a few miles west of the estate toward Lake Garda. It is a stunning site, isolated and surrounded by forest. Mainly it's red varieties, but there is a tiny parcel of  50-year-old, pergola-trained white varieties, predominantly Garganega with a smattering of Malvasia (and likely other varieties), on these limestone-rich soils. The farming is certified-biodynamic, as for all MDO vines. 

The family decided to keep their sparkling wine light and fun and named it accordingly: vino da sete, literally "wine of thirst", aka vin de soif. The bunches are harvested manually and direct-pressed. The free run juice is spontaneously fermented with indigenous yeasts in stainless steel. The wine spends 5 months outside the cellar in tank, undergoing a long, slow stabilization. It is bottled in May with recioto must to kick off a second fermentation. It finishes at near-dryness and around 10.5% ABV and is topped with a crown cap.