Nosiola is an ancient grape variety native to Trentino, once widespread throughout the region but whose cultivation is now restricted to the Valle dei Laghi and the hills above Trento and Pressano. It is a variety that gives a strong expression of its character only through the equilibrium found on poor soils, giving rise to wines of great delicacy and longevity. 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 of biodynamics 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 Villarobledo, 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.
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