Very serious wines. Note from the winemaker, Elisabetta Foradori..: Nosiola has always been fermented on the skins in the past. The ability to obtain grapes that are “alive” and rich with the energy derived from the application biodynamics agricolture in the vineyard and the extraordinary energetic force of the amphora, allow us to produce this wine using an “ancient” method. The shape and the porosity of the clay, from which the amphora (tinaja from Villarrobledo, Spain) is made, permit a long stay of the wine on the skins: thus all of the Nosiola’s character is revealed slowly and with an evolution that requires patience and time. It should be served during a meal after a long aeration and a minimum temperature of 15 degrees.