Nosiola is an ancient Trentino grape variety, once spread throughout the region and whosecultivation has since been restricted to the areas of Valle dei Laghi, Colline di Trento and Pressano. It is a variety that expresses itself intensely in poor soil vineyards, cultivating wines of great delicacy and longevity.
In the past, Nosiola was always vinified on the skins. The possibility of cultivating ‘real’ grapes, rich in energy thanks to the biodynamic practices undertaken in the vineyard and the extraordinary strength of the amphora, means that now they have the possibility to undertake an ancient style of winemaking.
Alcohol Grade: 11.5%
Aging/ Vinification: The bunches are harvested by hand and destemmed. The grapes go directly into clay amphorae or tinajas (from J. Padella in Spain), where they ferment spontaneously and macerate for 6 to 8 months. The wine then spends a brief period in used acacia barrels. It is bottled without fining or filtering and with the wine’s only small dose of sulfur.
Best to have it: 10ºC
Annual Production: 10,000 bottles
Size: 750 ml
The Winery: Agricola Foradori
At the helm today, a fourth generation of winemakers run Foradori’s activities. It was Elisabetta Foradori and Rainer Zierock’s work that led to the salvage and regeneration of the Teroldego grape variety through their cultivation of the grape’s original genetic family. Today their children Emilio, Theo and Myrtha Zierock continue in their footsteps to run the winery.
Together the three of them oversee the smooth running of the winery, supported constantly by their mother Elisabetta.
Elisabetta Foradori has become one of Italy’s superstar winemakers. All the Foradori vineyards lie in the side valley of Campo Rotaliano, and it is from these beautiful vineyards that Elisabetta Foradori is quietly producing some of Italy’s most complex, deep and compelling wines. She converted to biodynamics in 2000 and gradually changed her winemaking to a more minimalist, “natural” approach.