Elisabetta Foradori
Fontanasanta Nosiola 2024
| Denomination | IGT Vigneti delle Dolomiti |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Nosiola |
| Aging | 8 months on the skins in tinajas (terracotta amphorae) |
- Magnum Format 1.5 L: Suitable for social occasions and celebrations with several people
- Vinification in amphora: Fermentation and ageing for 8 months on the skins in terracotta amphorae
- Unfiltered orange style: Macerated wine without filtration, contains sulphites
- Aromatic profile: Notes of citrus, exotic fruit, green pepper, star anise and aromatic herbs
- Recommended pairings: Ideal with delicate starters, lean fish, vegetarian dishes and soft cheeses
Description
What kind of wine it is
Foradori Fontanasanta Nosiola is a skin-contact white wine made from Nosiola grapes grown in the Dolomite Vineyards. In the glass, it displays an intense golden colour, revealing an aromatic profile defined by notes of pome fruits, exotic fruits, citrus, green pepper, star anise, aromatic herbs and a clear mineral thread. On the palate, it shows a marked freshness and a persistent length, supported by a firm structure. This orange wine pairs beautifully with delicate starters, vegetarian dishes, soft cheeses and lean fish, enhancing their flavours with great balance.
Where it comes from
It originates from the clay-limestone hills of Mezzolombardo, in Trentino Alto Adige, a terroir capable of imparting gustatory tension and deep minerality. The Foradori winery cultivates the vineyards according to the principles of biodynamic agriculture, working in harmony with nature to preserve the vitality of the grapes. The enhancement of Nosiola, an ancient native grape variety, highlights the identity of a unique pedoclimatic environment. The poor soils ensure grapes rich in character and extraordinary longevity over time.
How it is produced
The production process is based on a prolonged skin maceration lasting eight months. This slow evolution takes place inside tinajas, porous terracotta amphorae from Spain, which allow the fermenting must to breathe and gradually extract the complex essence of the grape. The low-intervention approach in the cellar is completed with unfiltered bottling, thus preserving the energy and structure acquired during the long rest in contact with the clay.
History and Curiosities
Nosiola is an ancient native grape variety from Trentino that expresses its vital energy through a rigorous biodynamic approach. The Foradori estate reinterprets traditional winemaking methods by allowing the must to ferment in Spanish terracotta amphorae. Thanks to a patient maceration of eight months on the skins inside these porous clay vessels, the grape gradually reveals its deepest character. Bottled without filtration in Magnum format, this vibrant macerated wine evolves over time, offering extraordinary longevity.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1901
- Oenologist: Emilio Zierock Foradori
- Bottles produced: 180.000
- Hectares: 29
We harvest the grapes from vineyards covering 29 hectares – 70% of Teroldego, 15% of Manzoni Bianco, 5% of Nosiola and 10% of Pinot Grigio – to produce an average of 180.000 bottles per year: 50.000 of Foradori, 20.000 of Granato, 20.000 of Fontanasanta Manzoni Bianco, 10.000 of Fontanasanta Nosiola, 10.000 of Fuoripista Pinot Grigio, 10.000 for each vineyards of Sgarzon and Morei and 50.000 bottles of Lezèr. Read more
| Name | Foradori Fontanasanta Nosiola Magnum 2024 |
|---|---|
| Type | White organic still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2024 |
| Size | 1,50 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Nosiola |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Elisabetta Foradori |
| Story | History and Curiosities Nosiola is an ancient native grape variety from Trentino that expresses its vital energy through a rigorous biodynamic approach. The Foradori estate reinterprets traditional winemaking methods by allowing the must to ferment in Spanish terracotta amphorae. Thanks to a patient maceration of eight months on the skins inside these porous clay vessels, the grape gradually reveals its deepest character. Bottled without filtration in Magnum format, this vibrant macerated wine evolves over time, offering extraordinary longevity. |
| Origin | Mezzolombardo (Trento) |
| Soil composition | Clay-limestone |
| Fermentation | 8 months |
| Production technique | Fermented and aged for 8 months on the skins in tinajas (terracotta amphorae) |
| Wine making | Fermented and aged for 8 months on the skins in tinajas (terracotta amphorae). |
| Aging | 8 months on the skins in tinajas (terracotta amphorae) |
| Allergens | Contains sulphites |