Offer
Provide additional details about the offer you're running.
FLASHSALE
Tenuta Foresto
Tenuta Foresto – Vibrant Natural Wines from the Heart of Monferrato
The Hills of Nizza Monferrato: A Sanctuary for Living Wines
In the heart of Piedmont, nestled in the sun-drenched hills surrounding Nizza Monferrato, lies Tenuta Foresto. Founded by Francesco Pozzobon, this young, visionary estate is a true pioneer for the new generation of Italian natural wine. On a small, meticulously managed estate of just about 6 hectares, Francesco crafts wines that break with rigid conventions to bring the pure, untamed energy and freshness of Piedmont straight into the bottle.
The terroir of Tenuta Foresto is defined by the classic white clay and limestone soils of Monferrato (locally known as "terre bianche"), interspersed with sandy sediments. This unique geological mix provides excellent drainage, infusing the vines with a razor-sharp minerality, vibrant acidity, and an incredibly expressive aromatic depth that ripens beautifully under the Piedmontese sun.
▶ Read more...
In Harmony with the Ecosystem: Radical Biodynamics in the Vineyard
To Francesco Pozzobon, the vineyard is not merely a production site, but a living, breathing ecosystem. Driven by this deep conviction, Tenuta Foresto is farmed strictly according to biodynamic principles. Synthetic sprays, chemical fertilizers, herbicides, and pesticides are completely banned. Instead, the estate fosters rich cover cropping between the rows, encourages beneficial insects, and uses homeopathic herbal teas to naturally strengthen the vines. Harvesting is done strictly by hand in small crates to ensure only pristine, fully ripe fruit reaches the cellar.
Why You Will Love the Wines of Tenuta Foresto:
The Cellar Philosophy: Patience, Clay Amphorae, and Low Intervention
In the cellar, Francesco's uncompromising low-intervention philosophy continues. He guides the wines gently rather than manipulating them technologically:
- Spontaneous Fermentation with Native Yeasts: All wines ferment spontaneously using only the indigenous yeasts found on the grape skins. This guarantees an authentic flavor profile that truly represents each unique vintage.
- No Filtration, No Fining: To preserve the subtle nuances, natural texture, and vitality of the liquid, no wine is filtered or fined. A natural haze is embraced as the proud seal of an authentic natural wine.
- Zero Added Sulfites: The majority of Tenuta Foresto's cuvées are bottled with absolutely no added sulfur. This results in incredibly juicy, digestible, and living wines that vibrate freely in your glass.
💡 Craftsmanship Over Industry: Aging takes place in neutral, used wooden barrels, clean stainless steel, or traditional clay amphorae. This keeps the focus entirely on the terroir, unmasked by dominant oak flavors.
The Icons of Tenuta Foresto: Reimagining Barbera and Wild Whites
Francesco reinterprets the region's classic grape varieties with a wonderfully wild touch:
- The Barbera „La Sabbiata“: A spectacular red natural wine that shatters the cliché of heavy, jammy Barberas. It bursts with juicy, crunchy sour cherry fruit, delicate spices, and an incredibly refreshing, high-drinking-flow finish.
- The Macerated Cortese „Favonio“: A characterful skin-contact orange wine. Extended skin contact coaxes beautiful notes of dried apricot, orange peel, and wild Mediterranean herbs from the Cortese grape, balanced by a gripping tannic structure.
- Vibrant Pet-Nats (Spumante Ancestrale): Wild, uncomplicated sparkling wines that perfectly capture the joyous spirit of the natural wine movement with pure, refreshing fruit.
Strictly Limited Rarities from Monferrato
Due to the small 6-hectare vineyard area and extreme manual labor involved, production at Tenuta Foresto is highly limited. These bottles are coveted cult secrets in the trendiest natural wine bars from Paris to Copenhagen. At oneder.wine, we are proud to bring these rare, high-energy wines directly to your doorstep. Perfect for anyone wanting to experience Piedmont in its most authentic, living form.
