Notes from Bowler Wine:

"'Fuoripista' or 'off-the-path' is sourced from a fellow biodynamic winegrower on the high Campo Rotaliano plateau on which Foradori's estate vines lie. These 2 hectares of vines are traditionally pergola-trained on the typical alluvial soils of the zone and are harvested by hand. The wine is made just like Foradori's Nosiola: the bunches are destemmed and the berries go directly into clay amphorae or tinajas (from J. Padella in Spain), where they ferment spontaneously and macerate for 6-8 months. The wine then spends a brief period in used acacia barrels. It is bottled without fining or filtering and with the wine's only small dose of sulfur. Like all Foradori wines, the wine is classified as IGT Vigneti delle Dolomiti."