Foradori Fontanasanta Nosiola 2018 (1.5L)

Ancient Trentino grapes meet modern amphora fermentation on Elisabetta Foradori's clay-limestone soils. Nosiola, once widespread across the region, now thrives only in select pockets—and Foradori cultivates two hectares of it in the Fontanasanta hills above Trento. Whole berries ferment spontaneously in clay amphorae for eight months, developing a mineral profile of honey and stone alongside apple, pear, apricot, citrus, and nutty hazelnut notes. This is a vivid reminder of Trentino's aromatic heritage.