Nosiola is an ancient local variety from the Veneto region in Northern Italy. In recent years it has made a come back from near-extinction thanks in large to Elisabetta Foradori, who farms 2 hectares of it on clay-limestone soils. The grapes are de-stemmet but not pressed; whole berries ferment spontaneously and age in clay amphorae for 8 months. The wine is finished in oak and acacia casks for 2 months before bottling. 

Grape: Nosiola

Soil: Clay-Limestone

Farming: Biodynamic

Pairing: Root vegetables, light pastas preparations, risotto