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.
Nosiola has always been fermented on skins in amphora, here it spend upwards of 8 months, slowly taking shape. Citrus, exotic fruits, peppers, and star anise are all present with a mineral thread and long finish.
