Floral, Toasted
BODY: Medium
DRYNESS: Dry
ACIDITY: Medium
TANNIN: Medium -
ALCOHOL (%): Moderate (9-12%)
Origin: Trentino-Alto Adige, Italy
Grape Varietals:
Nosiola (Ansonica, Inzolia)
Winemaking:
Organic and Vegan Friendly
On Lees Ageing
Maturation: 0-6 Months
Awards:
WESTERN FOOD PAIRING
Steamed trout, apple risotto
ASIAN FOOD PAIRING
Grape varietal & region: The unique white Nosiola grape is native to Trentino and finds its true home on the hillsides of Pressano and the Cembra Valley. In its historic production area on the marlrich soils of Pressano, Nosiola develops a unique aroma and structure. Vineyard faces south, south-west, with an altitude 400m. The soil profile is partly silty, fertile and moderately deep, and partly porphyritic, loose and fairly shallow.
Taste profile: The wine is pale yellow in colour with pastel green tints, it exudes floral suggestions of rose petals, lychee and jasmine, with a curious note of hazelnut. It is full and persistent on the palate, with just the right acidity.
Winemaking process: The grapes are manually harvested in early October, with soft pressing in an inert environment, static decantation of the must and fermentation at controlled temperatures in stainless steel tanks. Ageing on the lees for approximately 5 – 6 months before bottling.
The Nosiola grape is grown in Trentino, and it is believed to be an indigenous variety of that area, grown on terraces called “frate”. It seems that its name is due to the hazelnut notes found in wine (from the dialect “nosela”), or is attributable to the crunchiness and the golden color of its berries.
