All wines stored at 55° and 70% humidity
Nosiola is an ancient variety that's native to the Trentino. Plantings have reduced drastically over the last centuries, and today, it's primarily in these hills in the Valle dei Laghi above Trento and Pessano. Nosiola really strives in porous soils, planted here on just two hectares of a limestone and clay mix. The delicacy and more reserved nature of this white is largely attributed to its growth on these depleted soils. Long maceration on skins in clay amphora (tinaja from Villarrobledo, Spain) slowly coax out Nosiola's personality. Note: Decanting and serving above 60 degrees is highly recommended.
In a world where skin-macerated whites seem to be vying for the title of orangest and haziest, the elegance and grace in Nosiola is a reminder of the possibilities. Aged on the skins in amphora, the result is a bright, orchard and citrus mountain stream with an amazing texture that never once makes you think orange wine. As compared to Elizabetta's Pinot Grigio and Manzoni Bianco, Nosiola is leaner and less obviously skin contact. Its subtlety is what impresses the most.
Elisabetta's journey to being one of the most respected natural wine producers in the world came with challenges. Her family purchased this Trentino estate in 1934, her father bottling his first vintage in 1960. His untimely passing in 1976 meant that her mother had to manage the winery until Elisabetta finished her enology degree, then being thrust into the 1984 harvest and taking control of production thereafter.
The philosophical trek for Elisabetta was a winding one that began with the immediate removal of high yielding pergola-trained vines. She wisely chose massale cuttings from the estates oldest vines and trained them much lower in the guyot method. Her approach brought a new concentration to the wines that garnered awards in the 90's, but she felt their was an energy and vitality missing.
Upon familiarizing herself with Rudolf Steiner's teachings she slowly adopted biodynamic principles and eliminated laboratory yeasts. Sulphur additions were lowered, riper stems began to be included in ferments, and a more gentle extraction protocol was used.
There's been a steady rise in awareness for Foradori's wines in the US, and with each release, I find these have an added layer of refinement and precision. If you're curious about the best whites and reds being produced in Italy's extreme alpine setting, Foradori is the spot I recommend you turn to first.