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Foradori - Manzoni Bianco, Trentino-Alto Adige, Italy (2022)

Foradori - Manzoni Bianco, Trentino-Alto Adige, Italy (2022)

Regular price $62.00
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Notes of peach, pear, spices, flowers, honey and caramel. Macerated on the skins for 7 days in concrete, aged in acacia wood. Straw yellow in colour, tropical and yellow fruit notes. Don't be shy of decanting this wine - it gets even better with some air!

REGION Italy > Trentino-Alto Adige
GRAPE(S) Manzoni Bianco
FORMAT 750ml Bottle
ABV 12.5%
FEATURES Skin Contact, Low Intervention, Biodynamic, Natural, Sustainable, Vegan-Friendly

The off-spring of Riesling and Pinot Bianco.

Elisabetta Foradori, like many of her peers was born into a winemaking family and took over in her early 20s, following the sudden death of her father.

Elisabetta Foradori was born in the village of Mezzolombardo in the Trentino-Alto Adige region close to the Austrian border. Her family lived in a house next to her grandfather’s vineyards. Elisabetta followed in her father’s footsteps and continued farming her family’s vineyards conventionally; using synthetic herbicides and pesticides and working with varietals and clones imported into the area. In her own words the vines produced fruit ‘fit for table wine, but [not for] much else’.

In the mid to late 90s Elisabetta began to feel that she’d lost any connection with the land. So in 2002 Elisabetta started her conversion to biodynamics and the estate received Demeter certification in 2009 and worked to revive local varieties at risk of being forgotten.

As of 2012 Elisabetta’s son Emilio began working with her and was eventually joined by siblings Theo and Myrtha. Though Elisabetta is still very present in the winery’s day to day operations, it is now Emilio who oversees the vineyards and who makes the wines of Azienda Agricola Foradori. Emilio, Theo and Myrtha have continued on with the winery’s progression towards making natural wine, incorporating different winemaking techniques - like the use of some whole cluster fermentations, extended skin-contact and clay amphora – to shift the winery towards the brighter, less extracted style of wines that they make today.

The estate grows Teroldego and Nosiola, both grapes native to the region as well as Pinot Grigio and Manzoni Bianco (a Riesling/Pinot Blanc crossing).

The wines of Azienda Agricola Foradori are fermented naturally with indigenous yeasts. Emilio favours the use of large-format wood and neutral vessels like stainless steel and clay amphora to minimize their impact on the wine. Wines are allowed to finish malolactic fermentation completely and naturally (a process which can take months). The wines do not undergo any fining or filtration and sulphites are used very sparingly.

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