About this wine
Vineyard and terroir
The Manzoni Bianco grows on clay-limestone soils in the hills above Trento and ripens in late September.
The Foradori estate's vineyards lie in Campo Rotaliano, a subregion in the mountain valleys of northern Trentino. They cover more than 80 hectares of gravel soils, where the Noce River flowed for many centuries and left rich deposits of limestone and granite. Winds from the surrounding mountains cool the area, creating a microclimate that is warm but never hot and that extends the ripening and harvest season.
Grapes
Manzoni Bianco was created in the 1930s by Professor Luigi Manzoni, director of the Conegliano School of Oenology, through crossing experiments. It combines Pinot Blanc and Riesling, and the resulting grape adapts to any climate and soil. Its wines typically combine excellent acidity and aroma with a soft palate, mineral notes and floral touches.
Vinification
Fermentation takes place in cement tanks with 7 days of skin contact.
Ageing
The wine ages for 12 months in acacia barrels. It can develop over time and begins to show its full character 2–3 years after the harvest.
Tasting profile
Soft on the palate, with lively acidity, interesting mineral notes and floral touches. After about half an hour in the glass it changes, revealing different shades and nuances.
Label / history
"Fontanasanta" is named in tribute to Professor Luigi Manzoni, who created the Manzoni Bianco variety.
Elisabetta Foradori took over the company after her father's sudden death some 20 years ago. Almost all the vineyards were then planted with Teroldego, yielding too much fruit of insufficient quality. She used careful clonal selection, pruning, replanting of old vines and sharply reduced yields to restore the variety's qualities.
