Nosiola has always been at home in Trentino. Elisabetta Foradori delivers one of the best interpretations of the variety with her Fontanasanta, which is matured in amphorae - the "holy spring" is also the name of the two-hectare vineyard where the grapes are grown. The soil is barren and chalky and the vines are now several decades old. It is said that Nosiola was always fermented on the skins by the winegrowers of Trentino. Elisabetta does the same and goes one step further by ageing the wine in amphorae. The grape skins are slowly and delicately leached over eight months in a completely reductive environment. The wine therefore needs plenty of air at a young age and is also ideally suited to maturing in the cellar for many years.
A few years of patience and you have one of the best white wines in Italy in your glass. Complex and multi-layered, it reveals floral and citrus aromas, adding stone fruit and herbs over time. The mouthfeel is dense and compact. The acidity is mild and perfectly woven into the soft tannin structure. Elegant, long and persistent on the palate.
Data sheet
Grape variety: 100% Nosiola
Vineyard: Fontanasanta: clay-limestone soils
Harvest: by hand
Fermentation: spontaneous | wild yeasts, in amphorae (Spanish tinajas)
Ageing: 8 months in Spanish tinajas, then 14 months in large amphorae
Filtration: no
SO₂: < 30mg/litre
Alcohol content: 12.5% vol
Closure: Natural cork
Drinking temperature: 10-12 °C
Perfect drinking maturity: from now - 2030
Content and price per litre: 0.75 l/(€49.25/l)
All the winegrowers listed on Vinonudo work with compost, organic fertiliser and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.
