100% Nosiola. Foradori works 2 hectares of this ancient local variety in the Fontanasanta vineyard at about 400 meters above the city of Trento, a few miles down valley from the Foradori estate in Mezzolombardo. The vines are on clay-limestone soils, lower on the hills than the Manzoni Bianco vines that the Foradoris also tend here. The farming is organic. The bunches are harvested by hand and destemmed. The grapes go directly into 420-450-liter clay amphorae or tinajas (from J. Padella in Spain), where they ferment spontaneously and macerate for 6 to 8 months. The wine is then racked off into a 2nd size and shape of anfora (smaller and more vertical, a cylinder shape) for another year. It is bottled without fining or filtering and with the wine's only small dose of sulfur. Like all Foradori wines, the wine is classified as IGT Vigneti delle Dolomiti.