Foradori Nosiola

$66.99

At the age of just 20 Elisabetta Foradori (above) found herself in charge of the family winery, based in the foothills of the Dolomite Mountains in Trentino, way back in 1984. It’s been quite a journey for her, and over time she has moved in a more natural direction, looking to get the ultimate expression of the place and the main variety here, Teroldego.In pursuit of this expression, she converted to biodynamics in 2002, and was certfied in 2009. There are 28 hectares of vines here, with three-quarters of this Teroldego (they did a mass selection and so now have 15 different clones, plus grew some from seeds), plus Manzoni Bianco (a cross of Pinot Blanc and Riesling), Nosiola and Pinot Grigio, with production around 150 000 bottles a year. These vineyards are surrounded by mountains, and there are two main soil types: calcareous clay and alluvial. While many in the region grow on a high-yielding pergola system, most of her vines are vertically trellised. Since 2012, Emilio, one of her four children, has worked with her, and she has gradually taken a more natural direction. Part of this direction is a move towards using clay. Elevage is in a mix of large wood (oak and acacia), and increasingly these clay amphorae (tinajas from Spain, which are unlined). Jamie Goode

Nosiola is an ancient grape variety native to Trentino, at one time planted widely throughout the region but whose cultivation is now restricted to the Valle dei Laghi and the hills above Trento and Pressano. It is a variety that gives a strong expression of its character only when grown in poor soils, giving rise to wines of great delicacy and longevity. A varietal that is traditionally fermented on the skins. Foradori's Nosiola is aged 8 months on the skins in amphora. We love this Nosiola for its brightness, slight tannic grip, wild-flower and savory characteristics. 

750 ml

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