100% Manzoni Bianco. The variety, a crossing of Riesling and Pinot Bianco, was developed in the early 20th century by — you guessed it — Dr. Manzoni. Foradori grows about 3 hectares of it on the clay-limestone soils of the Fontanasanta hills above Trento. Hand-harvesting is followed by one week of maceration on the skins in cement tank and one year of aging in acacia. Biodynamic.