Giuseppe Fanti
Alessandro Fanti, the ever smiling meticulous winemaker.
Pressano – Giuseppe Fanti took over thisazienda Agricola in themid 1950’s, and worked on putting emphasis back onto an indigenous variety thatwas going to disappear,the “Nosiola”. Since theearly 1990’s he has passed the vine growing and winemaking responsibilities onto his son Alessandro.
Over recent decades, immense work has been carried out in the vineyard, aiming to replace the “pergola trentina” with the guyot training system, hence obtaining an increased vine density. Vine growing is practised with the greatest care, employing organic processes and avoiding the use of pesticides. This same care and attention continues in the cellar, where it uses the softer pneumatic pressing, together with stainless steel vats and both oak and Slovenian barrels.
The wines
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Nosiola Dolomiti IGT – 2018
White 100% Nosiola • Vines Age over 30 years old • Altitude 380- 500mt a.s.l • Clayey topsoil and limey Soil rich in marlstones • West/North West exposures • Half of the amount has been fermented in old barriques (5-10 days on the skins) and the other half in stainless steel vats • 9 months maturation on its lees (50% in stainless steel and 50% in old barriques) • At least 4 months fining in bottle -
Chardonnay Dolomiti IGT – 2018
White 100% Chardonnay • Vines Age over 27 years old• Clayey topsoil and limey Soil rich in marlstones • West exposures • 60% of the amount has been fermented in old barriques and the 40% in stainless steel vats (only flower must’s been used) • Fermentation lasts for 30 days • 10 months maturation on its lees • At least 4 months fining in bottle -
"Pritianum" Dolomiti IGT – 2014
White Mainly Chardonnay and some Incrocio Manzoni • Vines Age over 27 years old • West Exposure • Altitude 300-400 mt asl • Clayey topsoil and limey Soil rich in marlstones • Chardonnay: 60% of the amount has been fermented in old barriques and the 40% in stainless steel vats (only flower must’s been used); Incrocio Manzoni: Only flower must was fermented in stainless steel vats • fermented in steel and for only 30% in used oak barrels • At least 8 months maturation on its lees before the blend and then further few months of elevage in stainless steel vats once the Chardonnay and the Manzoni have been blended • At least 12 months fining in bottle -
"Isidor" Manzoni Bianco IGT – 2016
White 100% Manzoni Bianco • Vines Age over 25 years old • Porfiric-Clayey Soil • South-West exposure Only flower must was fermented in stainless steel vats • 7-8 months on its lees into stainless steel vats• At least 1 year of bottle fining
