Nosiola has long been native to the Trentino region. Elisabetta Foradori delivers one of the finest expressions of this variety with her Fontanasanta, which is aged in amphora. "Fontanasanta" is also the name of the two-hectare vineyard where the grapes are grown. The soils are poor and calcareous, and the vines are now several decades old. It is said that Nosiola was traditionally fermented on the skins by the winemakers of Trentino, and Elisabetta follows this method, taking it a step further with the amphora aging. Over the course of eight months, a slow and delicate extraction of the grape skins occurs in a completely reductive environment. As a result, the wine requires plenty of air in its youth and is also well-suited for extended cellar aging.
Style
A few years of patience, and you’ll have one of the finest white wines from Italy in your glass. Complex and multi-layered, it initially reveals floral and citrus aromas, gradually adding stone fruit and herbal notes over time. The mouthfeel is dense and compact, with mild acidity that is beautifully integrated into the soft tannic structure. Elegant, long, and persistent on the palate.
Data Sheet
Grape Variety: 100% Nosiola
Vineyard: Fontanasanta – clay-limestone soils
Harvest: Hand-picked
Fermentation: Spontaneous | Wild yeasts, in amphora (Spanish tinajas)
Aging: 8 months in Spanish tinajas, then 14 months in large amphorae
Filtration: No
SO₂: < 30 mg/l
Alcohol Content: 12% vol
Closure: Natural cork
Serving Temperature: 10-12°C
Optimal Drinking Window: From now until 2030
Volume and Price per Liter: 0.75 l / (€49.25/l)
All producers listed by Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.
