Fontanasanta Nosiola
A very surprising, almost tannic, white wine from 100% Nosiola maceration (orange wine), with formidable bitters. A colour with green reflections. Very complex nose evoking gentian, camomile, jasmine, with delicate notes of honey. The palate is rich and the wine completely dry, with tasty notes of orange blossom and grapefruit...
The vineyard is composed of 2 hectares of vineyards on limestone soil with clay veins, located at 450 metres above sea level in the hills above the town of Trento. Nosiola is an ancient grape variety that has practically disappeared, and which can develop great delicacy of flavour and longevity when grown on poor soils and vinified in pellicular maceration, as tradition attests. Elisabetta Foradori has revisited this tradition, using amphora aging and biodynamic grapes to slowly reveal the character of Nosiola. A subtle wine of great refinement, which evolves considerably with air.
Grape variety: Nosiola
Appellation IGT Vigneti delle Dolomiti
The grapes are harvested exclusively by hand. Alcoholic fermentation begins after 24 to 36 hours using only indigenous yeasts. Alcoholic and malolactic fermentation takes place in terracotta amphorae.Aged for 8 months in terracotta amphorae, in maceration with the skins, without racking or malolactic fermentation, followed by blending and two months in old oak and acacia tuns.
Aged for 2 months in the bottle before marketing.
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The Estate Elisabetta Foradori
Les 26 hectares de l'Azienda Agricola Elisabetta Foradori, cultivés en biodynamie, sont sans doute parmi les terroirs les plus raffinés d'Italie. Un terme qui sied parfaitement à Foradori : la classe ! Les vinifications qui s'étirent sur plusieurs mois en amphore et les élevages prolongés sont tout simplement grandioses.
Nichée dans les Dolomites, une chaîne montagneuse du nord-est de l'Italie, Elisabetta Foradori prend la décision audacieuse de reprendre le domaine familial assez jeune, après avoir étudié la viticulture-oenologie dans le village voisin.
À l'âge de 19 ans, elle succède à son père, animée par une grande liberté d'entreprendre et une forte volonté de réussir, même sans certitude quant à la valeur de l'entreprise. En 1984, au début de cette grande aventure, la tendance était à la plantation de cépages internationaux tels que le merlot ou le cabernet sauvignon.
Se posant d'importantes questions, Elisabetta doit choisir entre suivre la mode ou préserver les cépages locaux, tels que le Teroldego, le Nosiola et le Manzoni Bianco. La réponse est claire : elle décide de ne pas céder à la tendance et de mettre en valeur ces cépages merveilleux !
The Estate Elisabetta Foradori
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