Elisabetta Foradori
Fontanasanta Nosiola 2024
Other years:
2021| Denomination | IGT Vigneti delle Dolomiti |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Nosiola |
| Aging | Fermented and aged in tinajas (amphorae) on the skins for 8 months |
| Other years | 2021 |
- Origin: Fontanasanta vineyard located on the hills of Trento, in Trentino-Alto Adige
- Grape variety and vintage: Nosiola 2024, Typical Geographical Indication Vineyards of the Dolomites
- Amphora and maceration: fermentation and ageing for 8 months on the skins in terracotta amphorae
- Biodynamic agriculture: organic white wine from clay-limestone soils, unfiltered
- Aromas and taste: notes of citrus, exotic fruit, green pepper and anise, with a mineral finish
Description
What kind of wine it is
Fontanasanta Nosiola is an organic white wine by Foradori, representing the Vineyards of the Dolomites. Made from the Nosiola grape variety, it stands out for its structure and freshness. The palate is persistent, characterised by notes of exotic fruit and citrus and hints of pome fruits. The profile is completed with green pepper and star anise, finishing with a clear mineral streak.
Where it comes from
The grapes are grown in the Fontanasanta vineyard, located on the hills of Trento. The vines thrive on clay-limestone soils, managed according to biodynamic principles. In this terroir, the Nosiola grape expresses its natural vitality. As a historic local variety, the plant here acquires a marked capacity for evolution, resulting in a profound and delicate wine that reveals itself over time.
How it is produced
The production process involves fermentation and ageing in tinajas, traditional terracotta amphorae. The wine rests on the skins for eight months: a prolonged maceration that extracts its structural complexity. The porosity of the clay supports its maturation, preserving the identity of the unfiltered product. To fully appreciate its character, it is recommended to serve at fifteen degrees after a long aeration.
History and Curiosities
Elisabetta Foradori's Fontanasanta Nosiola revives an ancient Trentino tradition through extended skin maceration. Born from rigorous biodynamic agriculture on the hills of Trento, this wine matures for eight months in Spanish terracotta amphorae. The natural porosity of the tinajas supports its slow evolution, enhancing its elegance and subtle mineral vein. As it is unfiltered, it offers a persistent and authentic sip, skilfully intertwining delicate aromas of exotic fruit and star anise.
Awards
-
2024
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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 2024 |
|---|---|
| Type | White organic still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Nosiola |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Elisabetta Foradori |
| Story | History and Curiosities Elisabetta Foradori's Fontanasanta Nosiola revives an ancient Trentino tradition through extended skin maceration. Born from rigorous biodynamic agriculture on the hills of Trento, this wine matures for eight months in Spanish terracotta amphorae. The natural porosity of the tinajas supports its slow evolution, enhancing its elegance and subtle mineral vein. As it is unfiltered, it offers a persistent and authentic sip, skilfully intertwining delicate aromas of exotic fruit and star anise. |
| Origin | Fontanasanta, hills of Trento |
| Soil composition | Clayey, calcareous |
| Fermentation | 8 months |
| Production technique | Fermented and aged in terracotta amphorae (tinajas) with skin maceration 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 tinajas (amphorae) on the skins for 8 months |
| Year production | 10000 bottles |
| Allergens | Contains sulphites |