Description

95 points
“Amazing aromas of white flowers, beeswax, tangerines and ripe apples. Full and intense with dried lemons and apples and fascinating honey and floral notes. Phenolic texture.”
– James Suckling

Since the beginning it was clear that this was a particularly expressive vintage for Manzoni: Salty start, then flamboyant in acidity and length. We are proud. The hill overlooking Trento, with its clayey-limestone soils, welcomes the Manzoni Bianco and matures the grapes in late September. The character of the Fontanasanta vineyards is expressed through this hybrid, born of a mix of Riesling with Pinot Bianco. Its ability to evolve overtime requires patience; Fontanasanta Manzoni Bianco is a wine that really comes into its own at least three years after harvest. – Addley Clarke, Importer.

Biodynamic conversion started in 2002 and Demeter
certification in 2007. The winery focuses on the
traditional Trentino varieties of Teroldego, Nosiola &
Manzoni with the former making up the majority of the
winery’s production. The grapes come from two distinct
areas within Trentino, firstly, the Campo Rotaliano, a
flood plain formed by the confluence of the Noce River
into the Adige River surrounded by massive cliffs. The
flooding has deposited huge quantities of limestone,
granite, porphyry and fine sand, perfect for growing
Teroldego. The second area is the hills east of the town
of Trento, located 25 kms south of Mezzolombardo. Here
the elevated Fontanasanta (holy water) estate is planted
to Nosiola and Incrocio Manzoni on the rich red clay and
white limestone soils.

Elisabetta Foradori is largely responsible for resurrecting
Trentino’s much forgotten Teroldego grape from the brink
of extinction, and producing some of Italy’s finest, most
age-worthy wines. The Foradori Granato is consistently
recognised as the international benchmark for Teroldego,
and Elisabetta’s commitment to creating terroir-driven
wines has made her a leading figure in biodynamics and
Italy’s natural wine movement.

From her first vintage as a 20 year-old graduate in 1984,
Elisabetta has sought to improve the quality and depth of
the family estate’s wines. From careful massale selection
of the estate’s Teroldego vines in 1985 in order to cultivate
15 clones in diverse microclimates, to the early adoption
of amphora as a way to enable extended skin contact,
to early conversion to biodynamics in 2002, Elisabetta
has constantly pushed boundaries. All wines are wild
fermented with indigenous yeast and Demeter certified.