Elisabetta Foradori
Fontanasanta Nosiola 2025
| Denomination | IGT Vigneti delle Dolomiti |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Nosiola |
| Aging | Fermented and aged in terracotta tinajas (amphorae) on the skins for 8 months |
- Wine and grapes: Organic white from Nosiola grapes, skin-contact style with prolonged contact with the skins
- Vinification in amphora: Fermentation and ageing for 8 months in terracotta amphorae, unfiltered
- Sensory profile: Notes of exotic fruit, citrus, white-fleshed fruit, green pepper and star anise
- Origin and soils: Fontanasanta vineyard on the hills of Trento, clay and limestone soils
- Serving and alcohol: Serve at 15°C with long aeration; 12.5% vol., long-lasting finish
Description
Wine profile
Foradori's Fontanasanta Nosiola is an organic white wine, an authentic expression of the Vigneti delle Dolomiti. Produced exclusively from the Nosiola grape variety, it combines structure and freshness thanks to expert maceration. The palate is intense, characterised by hints of white-fleshed fruit, citrus, and pome notes. The profile is completed by subtle nuances of green pepper and star anise, which close on a clear mineral vein, ensuring excellent ageing potential.
Origin
The grapes come from the three hectares of the Fontanasanta vineyard, located on the hills of Trento in the Valle dei Laghi. In this area, the vines take root in clay-limestone soils that give the wine an articulate texture and a vibrant sapidity. Agricultural management follows strict biodynamic practices to enhance the vitality of the terroir. In this hilly context, the plant finds the ideal balance to provide the glass with a complex and harmonious gustatory progression.
Production method
The production process involves fermentation and ageing in Spanish terracotta amphorae, known as tinajas. The must remains in contact with the skins for eight months: a prolonged maceration that extracts remarkable structural complexity. The wine matures by exploiting the natural porosity of the clay and is bottled without filtration, preserving its artisanal soul. To enhance its aromas, it is recommended to serve it at at least fifteen degrees, allowing for adequate aeration.
History and Background
Elisabetta Foradori's Fontanasanta Nosiola celebrates the ancient Trentino tradition of skin-contact winemaking. Produced from biodynamic grapes grown in the Valle dei Laghi, this IGT Vigneti delle Dolomiti is aged for eight months in fine terracotta amphorae from Spain. The use of tinajas facilitates its slow maturation, resulting in an unfiltered wine with authentic charm. In the glass, it expresses a surprising capacity for evolution, gradually revealing its deep and elegant identity.
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 2025 |
|---|---|
| Type | White organic still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2025 |
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Nosiola |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Elisabetta Foradori |
| Story | History and Background Elisabetta Foradori's Fontanasanta Nosiola celebrates the ancient Trentino tradition of skin-contact winemaking. Produced from biodynamic grapes grown in the Valle dei Laghi, this IGT Vigneti delle Dolomiti is aged for eight months in fine terracotta amphorae from Spain. The use of tinajas facilitates its slow maturation, resulting in an unfiltered wine with authentic charm. In the glass, it expresses a surprising capacity for evolution, gradually revealing its deep and elegant identity. |
| Origin | Fontanasanta, hill of Trento |
| Soil composition | Clay-limestone |
| Fermentation | 8 months |
| Production technique | Fermentation and ageing in terracotta amphorae (tinajas) with maceration on the skins for 8 months; unfiltered |
| Wine making | Fermented and aged in terracotta amphorae (tinajas) with skin maceration for 8 months; unfiltered. |
| Aging | Fermented and aged in terracotta tinajas (amphorae) on the skins for 8 months |
| Allergens | Contains sulphites |