Fontanasanta Nosiola Vigneti delle Dolomiti IGT 2019 1500ml


Incl. VAT.
(46,01  / 1000 ml)

Out of stock

SKU: 9911031148 Kategorien: , Weingut:

Contains sulfur





Alcohol content

12% Vol.

Residual sweetness



5,2 g/l

Drinking temperature



Aziende Agricola Foradori, Via D. Chiesa 1, 38017 Mezzolombardo / Italy, organic certificate: IT BIO 006

Tasting note from dated 27.10.2020, Copyright Christoph Raffelt

Wine information

Nosiola is a grape variety whose one parent originates from Valais and whose other parent is still unknown. Today, there are still about 70 hectares of it. Long ago, it was common to leave the Nosiola on the mash for a long time, and this is exactly what the Foradori have picked up again. Their Nosiola comes from the Fontanasanta vineyard above Trento and is grown in calcareous clay soils. Thus, they do not only create a special wine, but they also protect a grape variety that is only found on a few, one assumes about 70 hectares. The Foradori ferment and mature the thick-skinned grape variety for eight months in the cellar amphorae called Tinajas, in addition, a small part in acacia wood barrels.


Clear straw yellow with a slight copper reflex


The 2019 Nosiola shows itself restrained in the nose when you open it. It develops very slowly from a hint of quince and chamomile, beeswax and a herbal tincture to more and more apples and pears along with peels and a few hop shoots. The wine always seems elegant, always discreet and yet haunting.


On the palate the Fontanasanta Nosiola directly present. Here, the longer maceration time becomes obvious, which is the Nosiola Grip and texture gives. In addition, there is a fine, slightly sweet yeast note in the actually completely fermented wine. This dryness with a fine texture at the same time combines with a soft, silky acidity and the fruit of ripe yellow core fruit combines with a breath of tart citrus peel and with a little liquorice. With air and warmth - one should actually enjoy the white wine almost at room temperature - the Nosiola becomes deeper and deeper and silkier.

Food recommendations by Christoph Raffelt

  • Tuscan guinea fowl sauce with oranges
  • Whitefish fillets with fennel and olives and dried tomatoes
  • Turnip carpaccio with beans and lardo


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