Nosiola has always been fermented on the skins in the past. The ability to obtain grapes that are "alive" and rich with the energy derived from the application of biodynamics in the vineyard and the extraordinary energetic force of the amphora, allow us to produce this wine using an “ancient” method. The shape and the porosity of the clay from which the amphora is made permits a long stay of the wine in contact with the skins: thus all of the Nosiola’s character is revealed slowly and with a dynamic that requires patience and time. It should be drunk during a meal after a long aeration and a minimum temperature of 15 degrees.
| Producer | Elisabetta Foradori |
|---|---|
| Country | Italy |
| Region | Trentino |
| Color | White |
| Classification | No |
| Style | No |
| Alcohol Content | 13.0 % |
| Serving Temperature | 9 |
| Vintage | 2009 |
| Grape Variety | No |
| Wine Closure | Natural Cork |
| Cellaring | Keep |
| Bottle Size | 75 cl |
89 pointsThe 2009 Nosiola Fontanasanta comes across as a bit eccentric yet beguiling. Intensely floral aromatics dominate the balance in this high-toned white. The volatile acidity is a bit pronounced on the finish. This isn’t a wine for everyone, but readers who want to see the direction the estate is moving in will find much to admire. Foradori aged the Nosiola in terra cotta amphoras.
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