One of the most memorable wines from RAW fair a couple of years ago was this one. Emilio Foradori of Trentino, Italy presented it at a kvevri seminar. I had serious trouble to describe it, but the title of Kundera’s famous book came to my mind, in the opposite meaning though, because this was absolutely bearable, not to say “uplifting”.
This one was different from the other wines presented. It was lighter, it had another texture – and it was aged in a clay container – from Spain! I had to investigate this further, and I will tell you more about this soon.
Nosiola is a grape variety without a very distinct character of its own. The name is thought to have something to do with hazelnuts (‘nosiol’ in local dialect), and it sounds likely. In the past it was usually made with long skin-contact, and it’s associated with the production of dessert wines. I imagine that this is a grape variety that is applicable for expressing terroir. More about the producer and the techniques behind the wine later. Here is a brief description.
Fontanasanta Nosiola 2012 (Elisabetta Foradori)
Light yellow. Aroma of flowers (jazmine), orange peel, peaches, nuts (closest to hazelnuts, in fact). Quite dry texture, integrated acidity, and an unbelievable combination of lightness and concentration.
Still in the same vintage as presented at the fair, but there’s no wear and tear about this true, true wine.