The 2012 Manzoni Bianco Fontanasanta comes across as elaborate and opulent thanks to the oxidized aromas of caramel and candied fruit that distinguish it. Made from the Manzoni grape (a cross between Riesling and Pinot Bianco), juice remains in contact with the skins for one week in cement vats. It’s appearance is slightly cloudy and veiled an the rich display of aromas includes dried flower, potpourri, lavender soap, dried apricots, toasted nut and drying mineral. Indeed, the mineral component is a major factor. Unlike skin-macerated whites from Friuli that tend to be flatter and more opulent, Foradori’s expression shows a lighter, breezier quality that recalls chilly mountain temperature extremes.