Cavallo Pazzo 2021, literally translated as ‘crazy horse’, was a tiny production of only 275 bottles. The grapes were harvested in mid-September before being de-stemmed, crushed and macerated for 8 days. The wine is aged in stainless steel for approximately 8 months, then bottled and finished with labels designed by Daniele’s dear friend, graphic artist Silvia Benedetti. A crisp, fresh, skin contact wine with grapefruit notes that can be drunk young or aged in the bottle.

Alpino is made with two indigenous grape varieties, Lagarino Bianco and Verdeerbara, which are hand-harvested in late summer from vines approximately 30 years old. After being gathered in small boxes, the bunches are softly pressed before spontaneous fermentation in stainless steel tanks over the course of 10-12 days. A second fermentation in the bottle in February or March is the key to these delicately sparkling wines.

Lezér was born ‘with the spirit of experimentation’. In August 2017, a wave of exceptionally severe hailstorms destroyed 40% of the harvest. With only a small yield of damaged grapes remaining, that couldn’t withstand lengthy macerations, the Foradoris began dozens of rapid macerations in every container they had at their disposal: from clay amphorae and wooden barrels to barriques, steel and cement tanks. The result was a new wine that has remained a firm favourite ever since. Bright red in the glass, Lezér 2021 has a stimulating strawberry and raspberry nose, fruity palate and velvety texture. Enjoy lighty chilled with Pasta al Finocchio.