Sgarzon—meaning “vine shoot” in the local dialect—is a distinctive 2.5-hectare parcel within the Foradori estate, located on the sandy, cooler soils of the Campo Rotaliano plateau at the foot of the Dolomites. Planted by Elisabetta Foradori in 1984 using massale selection and guyot training, the vineyard is farmed to certified biodynamic standards, with all harvesting done by hand.

This wine is crafted from 100% Teroldego. After destemming, the grapes are placed directly into Spanish clay amphorae (tinajas from J. Padilla) for open-top, spontaneous fermentation without sulfur. The amphorae are then sealed for 6 to 8 months of skin maceration. Normally, Sgarzon spends a short period in concrete off the skins before bottling. However, for the special “Cilindrica” bottling, a small portion is transferred straight from the skins into a unique, cylindrically shaped, smaller-capacity tinaja for an additional full year of aging.

The wine is bottled unfiltered and without added sulfur, and released about two years after the regular Sgarzon. The result is a pure, expressive Teroldego that showcases the singular character of both the vineyard and the amphora aging process.