95% Garganega/5% 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 and other wild growth, and converted from conventional to organic to biodynamic farming. The vines are mostly wire-trained, traditional red varieties, but there is one small parcel of 13-year-old, pergola-trained white varieties, predominantly Garganega with a smattering of Malvasia (and likely other varieties), on these limestone-rich soils.

For their bit of white fruit, Carlo and Alessandra decided to keep it light and fun, with a simple sparkling wine named to indicate its nature: vino da sete means "wine of thirst". 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.