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Nosiola is an ancient Trentino grape variety, once widespread locally and now only cultivated in the Lake Valley and the Trento and Pressano hills. It has always been vinified in pellicular maceration. The amphora, with its shape and the porosity of the clay, allows the wine to remain in contact with the skins for a long time, which allows the Nosiola to reveal itself slowly and patiently over time. It should be drunk after a long aeration at 14-15°.
Terroir of Fontanasanta on the hill of Trento, with two plots totalling only 2 ha, clay-limestone soil. Fermentation with an eight-month maceration in amphorae, then matured in chestnut tuns for two months. 8,000 bottles produced per year for the world.
Suggestions for accompaniment
Linguine with lobster - Acciughe (anchovies) with lemon - Pecorino with saffron.
The wines of
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