Benno Forster's speciality came about as a daring act of friendship. Because it all started with a friend who preferred to drink Amarone rather than Benno Forster's wines.
As a small friendly service and with the right nose, the experimental winemaker began to test the special method from Valpolicella in the Veneto regionadapt to Swiss conditions. After the harvest, the Pinot Noir is dried and concentrated.
Originally, the grapes were laid out on straw and dried to produce the strong wine with high alcohol content. In the case of the Thurgau Fortissimo, the drying process is helped a little. Benno Forster dries the grapes until they reach about 120 Oechsle. Wine - in general - is fermented with the skins to bring out the colour and aroma. In the case of Fortissiomo, Benno Forster deliberately extends the contact time. He even uses dry ice to achieve this. "I pull out all the stops to keep it together as long as possible and get as much out of it as possible," he explains. This results in a quite powerful, intense, full-bodied red wine and the humble beginnings have become a proud quantity. Every second year, the Fortissimo is already sold out before it is even bottled.