Nosiola, an ancient variety from Northern Italy, has made a comeback in recent years. Elisabetta Foradori's dedication to farming this variety on clay-limestone soils and carefully hand-harvesting the bunches has played a significant role in its resurgence. The grapes are then fermented and macerated for several months in clay amphorae or tinajas, before being aged briefly in used acacia barrels. What's truly impressive is that the wine is bottled without any fining or filtering and only a small amount of sulfur is added. Although this wine spends time on the skins, it is still quite pale in color, offering notes of citrus, tropical fruits, and herbs. The palate is fresh, with a waxy phenolic element, delivering more citrus, a mineral core, and a note of yellow flowers. 

Pairing: Root vegetables, light pasta preparations, risotto 

Grape: Nosiola

Soil: Clay-Limestone

Farming: Biodynamic