I absolutely enjoyed the 2016 Teroldego Sgarzon. I appreciated the wine even more when I learned of the hardships experienced in this vintage, which saw a nasty attack of downy mildew and other fungal-related problems after extended rains. The wine is made with 100% Teroldego that has been fermented in amphorae with six months of skin contact. This vintage appears bright and juicy with lots of the primary fruit intensity (complete with blackberry and dried blueberry) that you get with this grape. Earthy or savory notes of autumnal leaves, cured meat and tilled soil appear on the close. The finish is streamlined and tight. Some 12,000 bottles were made.