2020 Foradori "Fontanasanta" Nosiola, Trentino-Alto Adige, Italy
ABOUT THE WINE
Nosiola is Trentino’s only native white grape, nearly extinct until revived by a handful of producers—none more influential than Foradori. The grapes come from the clay-limestone soils of the Fontanasanta vineyard near Trento, farmed biodynamically at roughly 350–400 meters above sea level.
For the 2020 vintage, hand-harvested Nosiola was fermented with native yeasts and underwent an extended maceration on the skins in Spanish clay amphorae (tinajas) for 6 to 8 months. No fining, filtration, or additions other than minimal sulfur. The result is not a conventional white but a nuanced, contemplative wine—more akin to a fine tea or alpine infusion, with a fine balance of fruit, earth, and structure.
It pairs beautifully with subtle, umami-rich dishes: alpine cheeses, artichokes, farro with herbs, freshwater fish, or mushroom-based cuisine.
ABOUT THE PRODUCER
Foradori is among the most iconic names in natural winemaking, particularly in the Italian Alps. Led by Elisabetta Foradori and now her son Emilio, the estate has championed the revival of indigenous grapes and the practice of biodynamic viticulture. Certified by Demeter since 2009, Foradori’s vineyards are treated as holistic ecosystems, and the wines are crafted with transparency and minimal intervention.
The Fontanasanta line reflects a philosophical departure from mainstream white winemaking—showcasing local varieties like Nosiola through extended skin contact and amphora aging to reveal their full, unadulterated character. It’s a meditative, soulful expression of Trentino’s alpine heritage.
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Description
ABOUT THE WINE
Nosiola is Trentino’s only native white grape, nearly extinct until revived by a handful of producers—none more influential than Foradori. The grapes come from the clay-limestone soils of the Fontanasanta vineyard near Trento, farmed biodynamically at roughly 350–400 meters above sea level.
For the 2020 vintage, hand-harvested Nosiola was fermented with native yeasts and underwent an extended maceration on the skins in Spanish clay amphorae (tinajas) for 6 to 8 months. No fining, filtration, or additions other than minimal sulfur. The result is not a conventional white but a nuanced, contemplative wine—more akin to a fine tea or alpine infusion, with a fine balance of fruit, earth, and structure.
It pairs beautifully with subtle, umami-rich dishes: alpine cheeses, artichokes, farro with herbs, freshwater fish, or mushroom-based cuisine.
ABOUT THE PRODUCER
Foradori is among the most iconic names in natural winemaking, particularly in the Italian Alps. Led by Elisabetta Foradori and now her son Emilio, the estate has championed the revival of indigenous grapes and the practice of biodynamic viticulture. Certified by Demeter since 2009, Foradori’s vineyards are treated as holistic ecosystems, and the wines are crafted with transparency and minimal intervention.
The Fontanasanta line reflects a philosophical departure from mainstream white winemaking—showcasing local varieties like Nosiola through extended skin contact and amphora aging to reveal their full, unadulterated character. It’s a meditative, soulful expression of Trentino’s alpine heritage.
