Foradori Fontanasanta Nosiola Magnum 2024

Foradori Fontanasanta Nosiola Magnum 2024 is a distinctive expression of one of Trentino’s most historic native grapes, crafted by Elisabetta Foradori with a focus on purity, energy, and tradition. Made in magnum format and fermented on the skins, it captures the delicacy and depth that have made Nosiola a quietly prized variety in northern Italy for generations.

Tasting Notes
Pale gold in the glass, this Nosiola shows remarkable finesse and subtle complexity rather than overt power. The nose is lifted and nuanced, with notes that can evoke fresh herbs, white flowers, orchard fruit, citrus peel, and a gentle mineral edge. On the palate, it is textured and quietly intense, with skin-contact structure bringing grip, length, and a savoury dimension to the wine’s natural delicacy. Built for patience, it has the balance and vitality to age gracefully, developing more layers and complexity over time.

Production
The grapes come from the Trento area, where Nosiola is now limited mainly to Valle dei Laghi and the hills above Trento and Pressano. The variety thrives on poor soils, which help preserve its character and create wines of fine detail and longevity, while biodynamic farming supports the vineyard’s vitality. Fermentation takes place on the skins, and the wine is matured in porous clay amphorae from Villarrobledo, Spain, allowing extended skin contact and a slow, traditional style of vinification.

Food & Serving
Serve this wine slightly chilled, ideally around 10–12°C, to best highlight its aromatics and texture. It pairs beautifully with refined fish dishes, shellfish, white meats, vegetable-based cuisine, risottos, and aged alpine cheeses; decanting is not essential, but a short aeration can help the wine open up in its youth.

Producer
Elisabetta Foradori is one of Italy’s most respected natural wine producers, widely recognised for helping elevate Trentino’s native grapes and for her pioneering work in biodynamic viticulture. Her estate has become a benchmark in the region for thoughtful, terroir-driven wines, with particular acclaim for her work with Teroldego and for reviving traditional methods such as amphora ageing and skin fermentation.

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