The Pinot Grigio Fuoripista (beyond the piste) is an alternative to the usual image of the omnipresent variety in Trentino. Pinot Grigio is not banal and trivial, but profound and full-bodied. Fuoripista was created in cooperation with Marco Devigili, who practises biodynamic viticulture in the sandy Campo Rotaliano interspersed with Dolomite pebbles.
Fuoripista is matured in Spanish clay amphorae (tinajas), which Elisabetta Foradori does not use as a trendy oenological object, but rather as a means of expressing her idea of wine as authentically as possible. There are now dozens of them in her cellar. Unlike some other winemakers, she does not bury her amphorae in the ground, but leaves them in direct contact with the air, mounted in a frame.
The whole Pinot Grigio grapes spend eight months in them, during which they slowly and calmly release their aromas, colours, acids and tannins. After eight months, the wine is removed from the amphorae and bottled unfiltered and with minimal SO₂ added.
Sometimes it is also worth saying a word about the colour of a wine. In Fuoripista, it is a rich, slightly pinkish gold and is the result of the slow leaching of colouring substances in the skins. Flavours ranging from wilted leaves to orange peel and cloves are also extracted from the peel. The restrained acidity is offset by compact tannins, which provide a firm and grippy structure overall. The overall impression is lively and dynamic, with an aromatic, warm and juicy finish.
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)