Tenuta Foresto
Nizza Monferrato (AT) - PIEDMONT
Tenuta Foresto is located in the province of Asti, in Nizza Monferrato, which is the centre of the ‘Nizza’ DOCG in the heart of Piemonte. The estate is led by Francesco Pozzobon, who is originally from Veneto. It covers eight hectares, with around six planted with vines.
Barbera is the dominant grape variety in the area thanks to the microclimate conditions and soil composition. Francesco works primarily with Barbera, Cortese, Moscato, and Chardonnay. All of his vines are farmed organically and follow the Fukuoka system. Vines vary from ten to seventy years old, with a mostly south to south-west exposure. The soil is mainly tufa (a variety of limestone), with some clay and chalk and ‘terra rossa’ (Italian for ‘red soil’) mixed in.
All grapes are hand-picked. Francesco intervenes as little as possible in the cellar. Fermentation is spontaneous with the use of indigenous yeasts. Wines ferment and age in concrete vats and neutral oak barrels. Maceration takes places on the skins. There is no filtration before bottling and no addition of sulphites at any stage.
Nizza Monferrato produces genuine wines that represent not only the different varietals and ‘terroirs’ but above all the powerful imprint of nature.
Producer | Tenuta Foresto
Region | Piedmont
Variety | Dolcetto
Alcohol | 12.5%
The grapes undergo a semi-carbonic maceration before being aged for 8 months in cement, producing a wine that is both juicy and approachable yet full of character. Bursting with bright cherry fruit, subtle herbs, and a lively freshness, Pau Pau is serious but playful, offering a delicious surprise in every sip.
Producer | Tenuta Foresto
Region | Piedmont
Variety | Moscato Bianco di Canelli
Alcohol | 13%
From 50-year-old vines. The grapes are de-stemmed and fermented in 50 hl concrete tanks for about 20 days on the skins, with 3–4 gentle punch downs daily, allowing spontaneous fermentation to unfold naturally. After racking, the wine is aged for 8 months in 20 hl oak barrels and rested 2 months in bottle. The wine has a textured, mineral-driven palate with notes of citrus, white flowers, and almond.
Producer | Tenuta Foresto
Region | Piedmont
Variety | Barbera
Alcohol | 15%
Section of Barbera grapes from 25 years old vineyards, found on soils that vary from tufa to more clay. Grapes are de-stemmed and placed in 50 hl cement tanks, where they remain for about twenty days. During this time, spontaneous fermentation takes place in contact with the grape skins without temperature control. 3-4 punch downs a day are carried out as needed. After racking, ageing takes place in 20 hl oak barrels for about 8 months. The wine is then aged in bottles for 2 months before release. No SO2 added.
Producer | Tenuta Foresto
Region | Piedmont
Variety | Cortese
Alcohol | 12.5%
From a tiny, 0.8-hectare west-facing vineyard in Piedmont, Leuto is an expressive and carefully crafted white from 50-year-old vines. The grapes are de-stemmed and fermented in 30 hl truncated conical oak vats, spending about 20 days on the skins with 3–4 gentle manual punch downs per day, allowing spontaneous fermentation to unfold naturally. After racking, the wine is aged for 8 months in 700 L tonneaux and 2 months in bottle. The wine reflects its clay and tuff soils, offering a textured, aromatic palate with notes of citrus, stone fruit, and herbs.
Producer | Tenuta Foresto
Region | Piedmont
Variety | Barbera
Alcohol | 13.5%
100% Barbera grapes that come from young vineyards (15 years), found on sand and tufa soil. The grapes are partially de-stemmed and placed in 50 hl cement tanks where they remain for less than 24 hours. It is immediately drawn off, pressed and then transferred to a 35hl stainless steel tank. Here it carries out part of the spontaneous fermentation in contact with the skins, without temperature control. 2-3 punch downs per day are carried out as needed. A small part of the must is preserved before fermentation, it will be used to restart the fermentation inside the bottle. The wine is bottled in the spring in a waning moon and aged 6 months in bottle. No SO2 added.