|In addition to her lovely collection of Teroldeghi, Elisabetta also produces two distinctive white wines under the name Fontanasanta. These come not from the Campo Rotiliano, but from the hillsides above Trento and Pressano as well as the Valle dei Laghi. The first is a textured, complex yet fresh white wine made from the indigenous varietal, Incrozio Manzoni, which is from a cross between Riesling and Pinot Bianco. The wine is aged in its skins for one week, followed by 12 months in used acacia wood. The second is a wine made from an ancient indigenous varietal, Nosiola. This grape, fermented traditionally, can be somewhat neutral in character. So, Elisabetta elected to ferment and age her Nosiola, like her Scarzon and Morei, on the skins for 8 months in clay amphora as well. The result is white wine with the texture and complexity of a red. Far from a "sipping wine", this should ideally be served at cellar temp, decanted and consumed over time with a meal.