Nosiola is the white queen of the Trentiner Dolomites. The fact that she has her anxious territory high up in the mountains on both sides of the Etschtal not only gives her a cool texture and aroma, she has also secured survival in many years of shadow. None of the many international grape varieties, which were found in the vineyards of the Trentino after the reblaus disaster and later changed in the course of changed winegrower philosophies and marketing ideas, would have felt comfortable at their above. Which is why it was not torn out and simply remained in many places.
As a quality wine, it was particularly important as the sole protagonist in the Vino Santo, a sweet wine style that is hardly produced today, which is one of the best sweet wine in Italy in its best versions.
It was primarily developed dry as a decent table wine over the counter - which also has its value. The first winemaker was slowly started to get to the bottom of their potential.
They tried it with lower yields, later reading, new plantings with the suitable biotypes in well -ventilated and sunny locations, short and longer maceration times and different containers - steel, cement, wood and amphorae. The success of these experiments was not long in coming. The wines, which used to be neutral and simple, gained substance, depth and flavors. This can be read once again on a wine by Elisabetta Foradori, her great Fontansanta fermented in the amphora.