Fontanasanta Nosiola Anfora - Nosiola (23)

Nosiola | autochtone druif | Fontanasanta wijngaard op 400 meter hoogte bij Trento | kalkrijke bodem | vergisting en rijping in anfora voor 8 maanden met de schillen | floraal | kruidig | gezouten citroen | stenig | weelderig | wilde venkel | structuur | diepgang | kristalzuiver | heeft veel lucht nodig en een serveertemperatuur tussen de 10 en 15 graden

Foradori

Elisabetta Foradori, de 'grande dame' van de Italiaanse 'vino naturali', leidt haar familie wijngoed in de Italiaanse Dolomiti naar grotere hoogten. Zij en haar overleden man Rainer Zierock 'redde' de blauwe Tereldego druif van de ondergang. In haar Granato wijngaard vinden we nog oerklonen van deze spannende blauwe druif. Tegenwoordig runnen zoons Emilio en Theo samen met dochter Myrtha het domein. Elisabetta is nog steeds volop betrokken. In de afgelopen tien jaar is er zoveel ontwikkeld bij het domein en staan ze er beter voor dan ooit.  

Review

The 2022 Nosiola Fontanasanta entices with a bouquet that mixes tropical citrus and sweet spice with nectarines and wet stone. This is a model of purity with zesty orange citrus and brisk acidity up front, giving way to an array of exotic inner florals and hints of raw honey. The 2022 tapers off long and staining yet is still remarkably fresh, leaving candied lime to contrast with sour melon. Wow, the 2022 Nosiola is a joy ride yet maintains an immaculate balance. 93/100 Eric Guido

Could Foradori push the envelope any further? While Elisabetta Foradori’s sons Emilio and Theo and daughter Myrtha Zierock are the current faces of the winery, I met with Elisabetta this past December. Along with Foradori’s passion projects throughout the region, she remains fully involved at the domaine. Visiting this estate is always a magical experience, from the biodynamically farmed vineyards, integrated polyculture farm and massive cellar of amphoras. Foradori brought fame to Teroldego with dark, brooding internationally-styled wines, and in so doing, put Campo Rotaliano on the map. However, the domaine has been moving in the opposite direction over the last ten years, focusing on purity and uber-natural winemaking. Frankly, I couldn’t be happier with their accomplishments. Today the Granato remains a formidable entry to the international wine scene but relies entirely on the merits of its own fruit. At the same time, the single vineyard range, aged all in amphora, stretches the taster's imagination. The opportunity to taste the “No Sulfur” versions of each wine (only sold at the cellar door) takes things to another level. Foradori explained that differences with the non-sulfur wines are more subtle over time, but they show something completely unique on release. It’s an experience that no visitor to the winery should pass up.