2023 Foradori 'Fontanasanta' Nosiola

Nosiola is the only white grape considered native to Trentino and one of the region’s most historic varieties. Once widespread, it is now largely confined to a small number of vineyards around the Valle dei Laghi, Pressano and the hills of Trento. At Fontanasanta, it grows on three hectares of poor calcareous clay, conditions that naturally limit vigour and intensify the grape’s quiet, mineral character.

Nosiola is not an overtly aromatic variety. Its identity lies in delicacy, acidity, texture and a subtle flavour often associated with hazelnut, dried herbs and pale citrus. Historically, it was fermented on the skins to draw greater structure and expression from the grape. Foradori returns to that tradition through the use of Spanish tinajas.

The destemmed grapes ferment and remain on their skins for 8 months inside clay tinajas from Villarrobledo. These large amphorae are not simply neutral containers. Their shape keeps the wine, skins and lees in close contact, while the porosity of the clay supports a slow and measured evolution.

The extended maceration gives Nosiola a structure closer to that of a light red wine than a conventional white. The skins contribute tannin, grip and savoury depth, but the tinaja preserves the grape’s brightness and does not impose the flavour of wood. The result is not made to be immediately fruity or easy. It reveals itself gradually through air, temperature and time.

In the glass, it shows a deep golden colour. The nose is initially restrained, opening with lemon peel, quince, chamomile, hay and mountain herbs. With air, notes of hazelnut, beeswax, dried flowers and warm stone begin to emerge. The palate is dry, finely tannic and persistent, with citrus bitterness, savoury texture and a long mineral finish.

Fontanasanta Nosiola is the more contemplative of the two Fontanasanta whites. Manzoni Bianco is brighter, more floral and immediately articulate. Nosiola is slower, more tactile and more demanding, built around maceration, silence and gradual evolution.

100% Organic.

Perfect with a slow-cooked pork belly, grilled trout, a delicate roasted chicken and the more traditional brown-butter sauce ravioli, or risotto.

Serve: 14-16 °C
Drink: 2026–2038
Score: Robert Parker 91, Vinous 92