30% whole bunch fermented in concrete and then aged in 50% oak and 50% concrete. Incredibly refreshing and juicy, showing dark red and black fruits with a touch of white pepper and some leather.
The lovely acidity calls for roast chicken smothered in a herb butter.
Varietal / Blend: Teroldego
Farming Practices: Biodynamic
Based in the picture perfect Trentino town of Mezzolambardo, Elisabetta fashions elegant wines with clear territorial character. The winery was founded in 1901 with the first vintage produced in 1960 and Elisabetta making her first wine in 1984. 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 are 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.
The winemaking philosophy is best summed up by Elisabetta: "We do not intervene in the winery; nothing is added, but we guide the wine while paying attention to its needs. Thus, the wine keeps an expressive spontaneity and bears the personality of its intense and live raw material. In this way, we seem to bring into the wineglass the fragrance of the flowers from the mountain pastures, the minerality of the surrounding cliffs, the transparency of the mountain skies, the character of the people that live in these alpine valleys. It is our duty to convey with each bottle the character of the land of Trentino."
The wines are naturally fermented and aged in various vessels according to their needs. Stainless steel for freshness, cement for thermal inertia, Spanish clay Tinajas (amphora) for their energy and ability for the wine to reconnect with the earth. The wines are lightly sulphured after the first racking and at most the wine will contain between 30-50 mg/l of sulphur dioxide.