Nosiola is an Italian grape variety that primarily thrives in the Trentino region of Northern Italy. This grape takes its name from the Italian dialect word 'nocciola', which means 'hazelnut', it's a nod to the nutty finish the wine often possesses. Predominantly used for dry white wines, the Nosiola grape results in wines characterised by a light body, high acidity, and delicate, fruity flavours.
The Nosiola grape has a lengthy history, with its first documentation dating back to the 19th century, however it is believed to have been cultivated in Trentino for many more centuries. Despite being one of the rarest Italian wines, it has gradually gained attention from wine enthusiasts, mainly due to its peculiar flavour profile and unique origins.
Traditionally, this grape variety was also used in the production of Vin Santo, a typical Trentino dessert wine. Nosiola grapes are left to dry on bamboo racks until around Easter, following which, they are pressed and the juice is fermented and aged in small wooden barrels.
The wines produced from Nosiola grapes are generally light, crisp and fresh with floral aromas. They hint at undertones of apple, almond and often boast a certain minerality. Despite a notable acidic presence, Nosiola wines ensure a smooth and pleasing finish.
While not as internationally renowned as many other Italian grape varieties, Nosiola is treasured in its homeland for its ability to reflect the character and appealing complexity of Trentino's winemaking tradition. To truly appreciate the essence of Nosiola, it is recommended to pair it with Trentino's local cuisines - especially freshwater fish and white meats.
Standing as a beacon of Timeless Italian viticulture, the Nosiola grape beautifully embodies the dedication to preserving artisan and historical wine-making practices in its region. It remains a delightful and unique offering for those who fancy exploring the less trodden path of Italian wines.
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