Nosiola, 2023

A Trentino white that spends six to eight months on its skins in Spanish clay jars, so it pours deeper and grips more than you'd expect. Apricot, peach, a flick of passionfruit.

Nosiola is Trentino's own white grape, and the old local habit was to ferment it on its skins. Elisabetta Foradori brought that back in 2008, putting the grapes from her Fontanasanta vineyard, on the hill about 400 metres above Trento, into clay tinajas from Villarrobledo in Spain for six to eight months. The skins give it colour and a gentle grip, like a light red's tannin. Apricot, peach and flowers, then a mouthfilling middle and passionfruit on the way out.