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 |
- Type and grape: Biodynamic white wine made from 100% Nosiola grapes from Trentino
- Winemaking: 8 months of fermentation and ageing on the skins in terracotta amphorae
- Aromas and flavour: Notes of white and exotic fruit, citrus, green pepper and aniseed; mineral finish
- Territory: Fontanasanta vineyard, on clay-limestone soils that provide a distinct sapidity
- Format and style: 1.5-litre bottle, 12.5% vol; unfiltered, artisanal character
Description
What type of wine it is
Foradori's Fontanasanta Nosiola is a skin-contact white wine produced in Trentino. This expression of 100% Nosiola grapes, belonging to the Vigneti delle Dolomiti denomination, stands out for its structured and intense profile. On the palate, it offers a sip supported by excellent freshness, accompanied by notes of exotic fruit, citrus, green pepper and a marked mineral vein. The uniqueness of this artisanal wine lies in its prolonged contact with the skins in terracotta amphorae, which gives it a remarkable capacity for evolution over time.
Where it comes from
The grapes are grown in the Fontanasanta vineyard, located on the hills of Trento in the Valle dei Laghi. In this area, the soils with a solid clay-limestone matrix provide an excellent substrate for viticulture, infusing the glass with a distinct sapidity and a complex flavour profile. The vine rows are tended following strict biodynamic principles, respecting the balance of the terroir and enhancing its vitality. The altitude also ensures ideal conditions to favour the harmonious development of the bunches.
How it is produced
The cellar process is characterised by the use of Spanish terracotta vessels, the so-called tinajas, used for the main stages of vinification. The must undergoes a long skin maceration lasting eight months, a fundamental technique for extracting the maximum aromatic and textural potential. During ageing, the natural porosity of the clay ensures the correct evolution of the liquid. Finally, to maintain its expressive nature intact, the wine is bottled with a total absence of filtration.
History and interesting facts
The Fontanasanta Nosiola created by Elisabetta Foradori represents an authentic tribute to the ancient Trentino tradition of skin-contact winemaking, a historical method capable of profoundly enhancing the roots of the region. The uniqueness of this fascinating label lies in the use of fine terracotta amphorae sourced directly from Spain, known as tinajas, which hold the must for the entire maturation process. This artisanal choice respects the past and guarantees an incredible capacity for evolution, bestowing an invaluable 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 interesting facts The Fontanasanta Nosiola created by Elisabetta Foradori represents an authentic tribute to the ancient Trentino tradition of skin-contact winemaking, a historical method capable of profoundly enhancing the roots of the region. The uniqueness of this fascinating label lies in the use of fine terracotta amphorae sourced directly from Spain, known as tinajas, which hold the must for the entire maturation process. This artisanal choice respects the past and guarantees an incredible capacity for evolution, bestowing an invaluable identity. |
| Origin | Fontanasanta Vineyard, Trento hills in the Valley of the Lakes (Trentino-Alto Adige, Italy) |
| Soil composition | Clay-limestone |
| Fermentation | 8 months |
| Production technique | Fermentation and ageing in Spanish terracotta amphorae (tinajas), with skin maceration for 8 months; bottled without filtration. |
| Wine making | Fermentation and ageing in Spanish terracotta amphorae (tinajas), with skin maceration for 8 months; bottled without filtration. |
| Aging | Fermented and aged in terracotta tinajas (amphorae) on the skins for 8 months |
| Allergens | Contains sulphites |