Foradori Fontanasanta Nosiola 1.5L (1500ml)
Trentino Alto Adige
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The winery we know today as Foradori was founded in 1901 Northern Italy’s Alto Adige region. It was in 1939 that Vittorio Foradori purchased the winery and began a family run wine estate that is now in its fourth generation. In 1984, Vittorio’s granddaughter, Elisabetta Foradori, after having completed her enological studies, joined the team and completed her first vintage at the family estate. She is widely credited with helping revive the popularity and quality of the Teroldego grape through masal selection. In 2002 the estate began it’s conversion to biodynamic farming and received Demeter status in 2009. In 2012 Elizabetta’s son, Emilio joined his mother in winemaking at the estate. Here in an impressive landscape, surrounded by the Dolomiti mountains, they cultivate native grapes on both alluvial and calcarous clay soils. They produce soulful wines that show purity and freshness, allowing indigenous grapes to shine and express this unique terroir.
Light yellow with a slight haze (hinting at some skin contact and unfiltered aspect of this wine). Vivid aromas of freshly squeezed lemon, apricot, raw hazelnut, herb, white pepper. The palate is medium bodied with zesty citrus notes, stone fruit flavours and those same underling tones reminiscent of hazelnut. The palate is quite broad with a pleasing texture. Dry and crisp with lingering minerality on the finish. Let it breathe before serving and don’t overchill.
Nosiola is an ancient Trentino grape variety, once spread throughout the region and whose cultivation has since been restricted to the areas of Valle dei Laghi, Colline di Trento and Pressano. It is a variety that expresses itself intensely in poor soil vineyards, cultivating wines of great delicacy and longevity. In the past, Nosiola was always vinified on the skins or made as a dessert wine. This wine is fermented in amphora (Tinaja from Villarrobledo, Spain). Its shape and the porosity of the clay that it is made from, allows the wine to be in contact with the skins over a longer period of time. In this case, thte wine spends 8 months on the skins in tinajas (amphorae).