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.

Fuoripista, "off-piste," is Foradori's argument that pinot grigio can be more than the region's easy export white. The fruit comes from a neighbor's biodynamic vineyard near the Noce River on the southern edge of the Campo Rotaliano, old pergola vines on gravel drawn from dolomitic rock, in a collaboration with grower Marco Devigili. Pinot grigio's skins carry a coppery tint, and Foradori has leaned into it since folding the wine into her amphora program in 2014.

The destemmed berries go straight into Spanish tinajas, where they ferment with indigenous yeasts and macerate on the skins for about eight months, followed by a brief rest in used acacia and bottling without filtration. Skin contact turns it a pale copper and gives it a texture and grip unusual for the grape, with red apple skin and white peach, rosehip and cranberry, orange peel and green almond, and a savory, saline edge over fine tannins.