Elisabetta Foradori took over her family's estate in Mezzolombardo in 1984, at twenty, after the sudden death of her father, and spent the decades since farming it by what the land asked for, converting fully to biodynamics from 2002 and earning Demeter certification in 2009. Teroldego made her name, but her whites carry the same idea, that the grapes long treated as Trentino's commodities reward patience and honest farming. Grown on the calcareous hills above Trento and the gravels of the Campo Rotaliano, and aged in clay, acacia, and concrete, they are now made alongside the reds with her children Emilio, Theo, and Myrtha Zierock. The family has expanded into cheesemaking and vegetable farming, all shaped by the same ethos.

Fontanasanta is a leased site in the hills above Trento, roughly four hundred meters up, where five hectares of manzoni bianco grow on clay and limestone. The grape is an Italian crossing of riesling and pinot bianco bred by Luigi Manzoni at the Conegliano school in the early twentieth century, and it ripens late in these cool, wooded, water-laced hills, holding its acidity well into the end of September.

The grapes ferment with indigenous yeasts in concrete after a brief maceration on the skins, then settle for about seven months in acacia casks. The wine is bottled without filtration and with only a small dose of sulfur. Skin contact and acacia impart extra gravitas, with notes of ripe pear and quince, Meyer lemon, a thread of chamomile, and a long, toasted-almond finish that turns gently saline. Foradori suggests it needs at least three years from the 2024 harvest to come fully into its own.