Another of the 10 who make up the Dolomitici group is the well renowned Elisabetta Foradori. It could be said that she has single handedly brought the intriguing Teroldego grape back from the brink. She is also one of the key figureheads of Biodynamic production in the Trentino. She is someone deeply attached to her native land and vineyards. 'My memories are here. I’ve known in my mind ever since I was a small girl that the only place I felt well was in nature, maybe because I was born and raised among vineyards.' Today she resides over a beautiful estate of some 26 hectares and produces 160 000 bottles of superb biodynamic wine from various local varieties but her signature wine is Teroldego.
There are two distinct levels of quality that Elisabetta Foradori has aimed at producing from Teroldego: the first is the ‘Foradori’, marked by the purity, dignity and intensity of the fruit. Soft yet penetrating its sweetness is backed by a supporting acidity that weaves elegantly amongst the fruit. The second, called ‘Granato’ (click through the ralted products below!) is a wine of greater strength, harmony, depth and nobility. Deep, almost shy on the first nose, it reveals itself as the aromas come into focus: wild berries and candied fruit make way for roasted hazelnuts, baked bread, leather, eucalyptus and pomegranate, then the full robust palate shows plenty of temptingly chewy flesh. Elisabetta shows how this wine can be truly great and exemplifies the true taste of the mountains.
Moderate climate, with gentle summers, snowy winters and an average level of humidity.
• Fermentation on the skins in cement tanks
• 12 months of aging in acacia casks.
• No fining
• No filtration
The nose is pronounced with intense aromas of peach, pear, spices and flowers, honey and caramel. In the mouth, it has a great structure and balance. The mineral texture and the acidity counterbalances the soft and juicy components. An elegant and harmonious wine.
Fish, pasta, fresh cheese.
Manzoni Bianco thrives on the clayey-calcareous hills above Trento, where its grapes ripen in late September. Born from the cross of Riesling and Pinot Bianco, this variety expresses the character of the Fontanasanta soil conditions. Its ability to evolve over time requires patience: Fontanasanta Manzoni Bianco is a wine that will begin to fully reveal itself after two or three years from vintage.