Manzoni Bianco is a hybrid variety, born from Riesling and Pinot Bianco. This fermented on the skins before spending 12 months maturing in acacia wood barrels. Richly textured, spicy and savoury. Driving and energetic, this is pretty bloody good right now, but really develops complexity over time.
Elisabetta Foradori is a trailblazing organic wine grower from the town of Trentino in Mezzolambardo. Her first vintage was in 1984, with her conversion to biodynamics beginning in 2002. By 2007 she was certified and now is considered one of the most forward thinking wine growers in Italy with a huge international profile. Her wines are made with a natural sensibility. The gentle use of clay amphora and inert vessels for ferments and maturation sees her mainline a sense of place from grape to glass.