2022 Foradori 'Fontanasanta' Nosiola MAGNUM

Fontanasanta Nosiola is one of Foradori’s most important white wines because it revives a nearly forgotten Trentino tradition. Nosiola is an ancient local grape, once spread more widely through the region and now mainly associated with the Valle dei Laghi, the hills of Trento and Pressano. It is not a loud or aromatic variety. Its beauty lies in delicacy, texture, mineral tension and time.

At Fontanasanta, Nosiola grows on calcareous clay soils in the hills above Trento. These poor soils help the grape express its quiet, savoury side: citrus, herbs, hazelnut, flowers and a firm mineral line. Historically, Nosiola was vinified on the skins, and Foradori returns to that older method through the use of tinajas.

The wine spends 8 months on the skins in Spanish clay amphorae from Villarrobledo. This is not a decorative orange-wine technique. It is essential to the identity of the wine. Nosiola’s subtle fruit needs skin contact to reveal structure, depth and persistence. The tinaja gives the wine a long, slow environment in which the skins, lees and clay can shape a more complete expression.

The result is a white wine that behaves partly like a red: dry, textural, lightly tannic and deeply gastronomic. It also needs air. This is a wine to pour into proper glasses, allow to open, and serve slightly warmer than a conventional white.

In the glass, the 2022 shows a deep straw-gold colour. The nose is restrained at first, then opens with lemon peel, grapefruit, chamomile, dried herbs, hay, almond and warm stone. On the palate, it is dry, savoury and persistent, with citrus bitterness, fine tannic grip and a long mineral finish. Pure as an Alpine stream.

Fontanasanta Nosiola is not made for simple refreshment. It is a patient, textural and quietly profound wine, built around an ancient Trentino grape and one of Foradori’s most meaningful uses of the tinaja.

Presented in Magnum, this larger format offers slower, more graceful ageing, preserving freshness while allowing the wine to develop greater complexity and depth.

100% Organic.

Seared scallops, roast chicken with sage, crispy pork belly with apple purée, pasta or risotto with a creamy mushroom sauce, or a variegate cheese platter.

Serve: 14–16 °C
Drink: 2026–2035
Score: Vinous 93