2021 Foradori "Fontanasanta" Manzoni Bianco IGT Vigneti Delle Dolomiti, Trentino-Alto Adige, Italy
ABOUT THE WINE
From the Fontanasanta estate near Trento, planted on limestone and clay soils at around 400 meters above sea level, this Manzoni Bianco (a crossing of Riesling and Pinot Bianco) is grown biodynamically and harvested by hand. In 2021, cool alpine nights preserved vibrant acidity, while long skin contact in Spanish clay amphorae (tinajas) added aromatic complexity and structure. The wine remained on its skins for several days before aging in amphora for about 7 months. Bottled unfined and unfiltered, with minimal sulfur.
This is not a typical white: its tactile texture and nuanced oxidative edge make it a flexible companion to a wide range of foods—from alpine cheeses and herb-roasted chicken to saffron risotto, smoked fish, or roasted squash. It drinks beautifully now and will evolve over the next 3–5 years.
ABOUT THE PRODUCER
Foradori is one of Italy’s leading natural and biodynamic producers, renowned for its integrity, precision, and pioneering spirit. While best known for resurrecting Teroldego, Elisabetta Foradori has also dedicated herself to lesser-known varieties like Manzoni Bianco, cultivating them with the same care and intentionality.
The Fontanasanta project reflects her vision of creating whites with soul and structure, made naturally and aged in amphora to capture the full voice of grape and site. The estate, Demeter-certified since 2009, is a model for regenerative viticulture and non-interventionist winemaking in the Dolomites. Now co-led by her son Emilio, Foradori continues to evolve while staying rooted in a philosophy of balance, biodiversity, and authenticity
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Description
ABOUT THE WINE
From the Fontanasanta estate near Trento, planted on limestone and clay soils at around 400 meters above sea level, this Manzoni Bianco (a crossing of Riesling and Pinot Bianco) is grown biodynamically and harvested by hand. In 2021, cool alpine nights preserved vibrant acidity, while long skin contact in Spanish clay amphorae (tinajas) added aromatic complexity and structure. The wine remained on its skins for several days before aging in amphora for about 7 months. Bottled unfined and unfiltered, with minimal sulfur.
This is not a typical white: its tactile texture and nuanced oxidative edge make it a flexible companion to a wide range of foods—from alpine cheeses and herb-roasted chicken to saffron risotto, smoked fish, or roasted squash. It drinks beautifully now and will evolve over the next 3–5 years.
ABOUT THE PRODUCER
Foradori is one of Italy’s leading natural and biodynamic producers, renowned for its integrity, precision, and pioneering spirit. While best known for resurrecting Teroldego, Elisabetta Foradori has also dedicated herself to lesser-known varieties like Manzoni Bianco, cultivating them with the same care and intentionality.
The Fontanasanta project reflects her vision of creating whites with soul and structure, made naturally and aged in amphora to capture the full voice of grape and site. The estate, Demeter-certified since 2009, is a model for regenerative viticulture and non-interventionist winemaking in the Dolomites. Now co-led by her son Emilio, Foradori continues to evolve while staying rooted in a philosophy of balance, biodiversity, and authenticity
