GRAPES: 100% MANZONI BIANCO
SKIN CONTACT: 3-4 DAYS
REGION: TRENTINO ALTO-ADIGE, ITALY
Vinification method: Winemaker Elisabetta Foradori was thrust (one might even say forced) into the wine world's spotlight after the early death of her father led her into managing her family's estate. Though she was born and raised in the vineyard, she took the position more out of duty than passion. However, that didn't stop her from earning the title "queen of Teroldego" for the magical wines she produced.
After a decade of making wine to fit market trends, Elisabetta lost any desire to continue - that is until she began experimenting with biodynamics, massale selection, and use of unconventional aging vessels like amphorae. The holistic approach to winemaking revitalized her, and the estate has been biodynamic ever since. Today, her three children Emilio, Theo, and Myrtha are carrying on their mother's legacy as she steps back from the winery.
The Manzoni Bianco grapes for this wine come from the Fontanasanta vineyard, with 15-35 year old vines on clay-limestone soil. Manzoni Bianco grapes are a crossing of Riesling and Pinot Bianco, and are becoming rare in Italian winemaking. The bunches are harvested by hand and destemmed. Fermentation is spontaneous with indigenous yeasts in cement and steel tanks; maceration with the skins lasts 3-4 days. The wine goes through malo and is aged in used acacia barrels for about 7 months. It is bottled without fining or filtering and with the wine's only very small dose of sulfur.
Tasting notes: medium-bodied, honey, orange blossom, apricot, lemon zest, slight nuttiness
Pairings: roasted brussel sprouts with garlic and lemon
Mix and match 3, 6 or 12 bottles!
