Elisabetta Foradori is a darling of the biodynamic/natural wine community. Renowned for her Granato, a remarkable cuvée made from the Teroldego grape, she converted to biodynamics in 2000 and gradually changed her winemaking to a more minimalist, “natural” approach. This is apparent in the 2010 Fontanasanta, made from a vinifera hybrid (a crossing of pinot bianco and riesling) created in 1924 by a professor Manzoni. Tasty and intense, with a bright acidity in line with its parent-grapes, it also displays a stonefruit jam character that is coherent with a low-sulfur winemaking approach that leaves itself more susceptible to oxidation (as well as volatile acidity, which hangs in the aromatic background of the wine). Overall, though, the wine is harmonious and delicious, with a unique profile – as much from the grape as from the winemaking style. Recommended. RC

Who : Foradori
What : Manzoni Bianco
Where : Vigneti delle Dolomiti IGT
When : 2010
How much : $25-30

  • http://www.vtwinemedia.com Todd – VT Wine Media

    Serious coincidence…
    Had the pleasure of attending a birthday party last weekend where many fine wines were assembled. One of the surprises was a Manzoni Bianco, the 05 from organic producer Az. Agricola Pratello, Lago Di Garda DOC. Fascinatingly dense nose of apricot paste, honey, almonds. Great combination of acidity and breadth, rich stone fruit preserves, faded into dry stones and baking spice. Was told that they barrel fermented the 05, but have been moving each year, closer to naked. Even though I’m kind of oak sensitive, I found it compelling.
    Will definitely look forward to trying other renditions.
    Cheers.