Elisabetta Foradori Fuoripista Pinot Grigio 2022

Fuoripista is a different kind of wine that takes an alternative route and has a different approach towards nature.

Pinot Grigio (Pinot Gris)

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Citrus Fruit, Red Fruit, Pepper / Spice, and Mineral, Sweet Spice and Reductive & Oxidative Nuttiness

BODY: Medium
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)

Origin: Veneto (Soave, Valpolicella & More), Italy

Grape Varietals:

Pinot Grigio (Pinot Gris)

Winemaking:
Minimal Intervention
Extended Skin Contact and Wild yeast

Maturation: 7-12 Months Amphora (Quevri)

Awards:

WESTERN FOOD PAIRING
Aperitif, frying or raw fish based dishes, white meat, mediterranean cuisine, aged cheese

ASIAN FOOD PAIRING
Nasi Lemak, Ayam Bakar, Mala Hot Pot

Agricola Foradori

The winery was established in 1901, and 1960 was the first vintage under the Foradori name. Elisabetta took over the winery in 1984, and today they focus on salvaging native varietals & producing wines that respect the natural environment

Description

Elisabetta Foradori Fuoripista Pinot Grigio 2022

Grape Varietals & Region: 100% Pinot Grigio from Trentino in Veneto, Italy. The fruit is on alluvial & gravel soils in Campo Rotaliano, Mezzolombardo

This wines is the result of a collaboration between Foradori and Marco Devigili, biodynamic winemaker from Campo Rotaliano.

Taste Profile: Shows pink and orange tones and smells of wild strawberries and minty herbs. It has a soft texture with a core of zesty acidity and acidic citrus tones that keep the balance as crisp fruit trees spill across the palate. A mineral note lingers on the long, tense final, while a liquid, floral colour slowly fades

Winemaking Process: The wine spends more than 8 months on the skins inside Tinajas (amphorae) allowing the delicate character of Pinot Grigio to reveal

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity