Winemaking: Nosiola is the only white variety native to Trentino. At one time it was very common throughout the province, grown especially on the Pressano hill and in the Laghi Valley. Recently the variety has been sharply downsized in favor of international grapes, so much so that it has almost become "rare." Contrary to common belief, the wines that come from this grape are capable of great longevity.


Nosiola is planted in the highest vineyards on the border of the forest, at an altitude of about 500 m.a.s.l., northeast of Pressano. The vineyard has western exposure and loose soil set in an alluvial fan of deep dolomite rock, with a healthy fertility. The vines have an average age of 30 years, and are trained on simple pergolas, with a density of approximately 3,500 plants per hectare.


Some of the grapes are de-stemmed and macerated for 4-5 days until the cap is formed, at which point the fermenting must is joined together with rest of the juice obtained directly from pressing the grapes. The fermentation continues in stainless steel containers and large acacia barrels. The acacia wood allows for a balance between the advantages of winemaking in wood, and the preservation of the fine, delicate bouquet of Nosiola. The wine remains in contact with the lees for about 9 months before being bottled at the end of the summer.

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