Foradori Fontanasanta Manzoni Bianco (750ml)
Trentino Alto Adige
Biodynamic Learn More
The winery we know today as Foradori was founded in 1901 Northern Italy’s Alto Adige region. It was in 1939 that Vittorio Foradori purchased the winery and began a family run wine estate that is now in its fourth generation. In 1984, Vittorio’s granddaughter, Elisabetta Foradori, after having completed her enological studies, joined the team and completed her first vintage at the family estate. She is widely credited with helping revive the popularity and quality of the Teroldego grape through masal selection. In 2002 the estate began it’s conversion to biodynamic farming and received Demeter status in 2009. In 2012 Elizabetta’s son, Emilio joined his mother in winemaking at the estate. Here in an impressive landscape, surrounded by the Dolomiti mountains, they cultivate native grapes on both alluvial and calcarous clay soils. They produce soulful wines that show purity and freshness, allowing indigenous grapes to shine and express this unique terroir.
Medium hued golden colour due to some time on the skins. Aromas of honey, hay, white flowers and stone fruit. The palate is generous with flavors of orange blossom, apricot, peach and a slight savory nuttiness. The wine exhibits a lively freshness contained within a creamy mouthfeel. The wine’s ability to evolve overtime requires patience; Fontanasanta Manzoni Bianco is a wine that really comes into its own at least three years after harvest. This unique white wine can easily be enjoyed as an aperitif but is also a versatile food wine that pairs well with chicken, lightly spicy foods, rich vegetarian dishes and mature cheese.
This biodynamic wine is made from a unique grape Manzoni Bianco, which is a 1930’s cross of Riesling and Pinot Bianco. Foradori farms close to 5 hectares of this grape at the Fontanasanta vineyard located on a stunning hill overlooking Trento at the foothills of the Dolomiti. The grapes grow on calcareous-clay soil. The grapes are hand harvested in late September, fermentation on the skins in cement tanks followed by 7 months of aging in acacia casks before bottling.