The Pinot Grigio Fuoripista is an alternative take on the commonly seen image of this variety, which is ubiquitous in Trentino. Instead of being banal and simple, Fuoripista is a profound and substantial expression of Pinot Grigio. It was created in collaboration with Marco Devigili, who practices biodynamic viticulture in the sandy Campo Rotaliano, a region dotted with Dolomite pebbles.
The Fuoripista is aged in Spanish clay amphorae (Tinajas), which for the Foradoris are not a mere oenological trend, but a tool used to authentically express their vision of wine. In their cellar, there are now dozens of these amphorae. Unlike some other winemakers, They do not bury them in the ground but keeps them mounted in a frame, allowing direct exposure to the air.
The whole clusters of Pinot Grigio are left to ferment in the amphorae for eight months, during which time they slowly and calmly release their aromas, pigments, acids, and tannins. After eight months, the wine is removed from the amphorae and bottled unfiltered with minimal added sulfur dioxide.
Style
Sometimes it’s worth commenting on the color of a wine. In the Fuoripista, it is a rich, slightly pink-tinged gold, a result of the slow extraction of pigments from the skins. From the skins, aromas were also extracted, ranging from wilted leaves to orange peel and cloves. The restrained acidity is balanced by a compact tannin structure, which gives the wine a firm, grippy texture. The overall impression is lively and dynamic, with a finish that is aromatic, warm, and juicy.
Data sheet
Grape variety: Pinot Grigio
Cultivation method: biodynamic
Vineyard: Campo Rotaliano, sand & Dolomite pebbles
Harvest: by hand
Fermentation: spontaneous | wild yeasts, in Spanish tinajas
Ageing: 8 months on the skins in Spanish tinajas (amphorae)
Filtration: no
SO₂: < 30 mg/l
Alcohol content: 12.5%
Closure: Natural cork
Drinking temperature: 10-12 °C
Perfect drinking maturity: from now - 2030
Bottle format: 0.75 litre
