Bianco Fonterenza 2021
Bianco Fonterenza 2021
Serve at: 12°-14°C
Glass type

Bianco Fonterenza 2021

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Fonterenza's Bianco is made from typical white grapes that come from a vineyard planted on sandy soil with a strong iron component. The chosen training system is spurred cordon, and the vines have an average age of 60 years.

Fermentation is conducted exclusively by indigenous yeasts and there is also maceration on the skins for about 2 to 6 days. Aging takes place in cement containers and in oak barrels

Fonterenza-Soc. Agr. Francesca e Margherita Padovani

Cantina Fonterenza

"Fonterenza was our vacation home, the place where we got to know nature. The place where our bond with Montalcino and the countryside was born..."

The winery's goal is to follow natural rhythms, respecting the environment, so that the wines are able to best capture the unique characteristics of this land and climate.
The vineyards are located in Montalcino, especially in the southeastern part of the town at Poggio San Polo, and on Mount Amiata. Vineyard management follows the principles of natural viticulture. Agricultural gestures such as pruning, processing and treatments are carried out following lunar and planetary phases.
All practices in the vineyards are carried out entirely by hand, and only sulfur and copper in low dosages are used for treatments, alternating with natural anti-oids and anti-peronosporics-assisted by propolis, infusions, macerates and herbal teas of different essences.

When the grapes arrive at the winery, they are destemmed and vinified in different containers, depending on the plot they come from and the type of wine they are destined for. Since 2016, plots are also selected to be destemmed by hand. Different winemaking techniques are then used: pumping over, delestage, manual punching down, and submerged cap maceration.
For the fermentation of Brunello, Rosso di Montalcino and Alberello, truncated oak vats, ten-quart mastelloni, and concrete tanks are used. The grapes ferment spontaneously without temperature control and without the addition of oenological products or chemical/physical treatments; all this is done to preserve the characteristics of the vintage and to express the terroir to the fullest.Oak vats (18-50 hl), oak barrels (11-35 hl) and cement vats of various sizes are used for aging the wines.

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