Elisabetta, in the early 2000s, developed the estate towards the goal of making wines respectful of the soil and the local grapes she wants to honor, using more 'Holistic' techniques. The 'Fouripista' or 'Off-the-track' Pinot Grigio is named partly because of Elisabetta's unconventional choice to let it macerate with skins for 8 months in clay amphorae. The fruit is sourced from an old pergola-trained vineyard of alluvial sand and gravel soils worked biodynamically by a neighbor. 

Grape: Pinot Grigio

Soil: Alluvial sand and gravel

Farming: Biodynamic