Nosiola Fontanasanta di Foradori: Production Process

The Nosiola Fontanasanta di Foradori is obtained from 100% Nosiola grapes from the Fontanasanta area, a hamlet of Cognola in the province of Trento. The original vineyards cover 3 hectares of clay-limestone soils. All vineyard operations were carried out following biodynamic principles. The winemaking process included a spontaneous alcoholic fermentation with maceration of the must in contact with the skins. The aging took place in amphorae, specifically tinajas from Villarobledo, for 8 months always in contact with the skins. It is recommended by the producer to be consumed after a long aeration for optimal enjoyment.

NOSIOLA VIGNETI DELLE DOLOMITI FONTANASANTA FORADORI: Tasting Notes

The Nosiola Fontanasanta di Foradori appears in the glass with a straw yellow color and golden reflections. On the nose, it releases aromas of ripe exotic fruits intertwined with hints of aromatic herbs and notes of citrus zest. The palate is mineral and deep. The finish is persistent, characterized by fruity and citrusy sensations. It pairs well with rich seafood dishes or tasty recipes based on white meats.