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