From the Producer
The 2013 Nosiola Bio is a lovely example of the Nosiola grape, which is native to the northern part of Italy, in Trentino. Coming from only 1.5 hectares of organic vines, this wine was hand-harvested from the fields when the grapes were a perfect hazelnut color, as well as hand de-stemmed before a native yeast fermentation. Placed into giant acacia barrels, the juice stayed in contact with its skins for the first 7 days of fermentation before being pressed. The alcoholic fermentation took 20 days to complete, and when natural malolactic began, it lasted for nearly a month. Another 9 months in the old barrel added plenty of texture and finesse to the finished wine, which rested for one year in bottle before it was released.
Pleasant white flowers back by citrus and pear come through on the nose, leading to a fresh, yet weighty mouth feel that displays tones of hazelnuts and clean salinity. This wine is perfect for hard cheeses, charcuterie, and rich seafood dishes.