Noisola "Vino Santo" 2008 Cantina Pisoni

€48.00

Quantity

Quantity

Description

Vino Santo Trentino is the fruit of a symphony between man, vine, soil and climate, a thousand-year-old history that is passionately renewed every year. This fine wine is made from grapes of the indigenous Nosiola variety, selected from the best bunches grown in ancient Trentino pergola vineyards, located on a few specific parcels of land in the region. The production of Vino Santo Trentino begins in September with the manual harvesting of the grapes, which are then spread out on trellises, the "arèle", and placed in the attics. The constant ventilation provided by the "Ora del Garda", the breeze from the nearby lake of the same name, contributes to the withering process, which lasts for five to six months until Holy Week. After pressing, spontaneous fermentation begins, which is very slow and may take years due to the high concentration of sugars present. Before bottling, the wine matures for six years in acacia wood barrels and another six years in steel vats, after which it begins its long and fascinating second life, which can last up to fifty years in the bottle. Vino Santo Trentino thus becomes a witness to the history of the territory and the memory of the people who live there. In the glass it is amber in colour, with golden reflections and a complex aromatic intensity. Notes of honey, dried apricot and caramel are persistent. On the palate, it is delicate, round and extremely harmonious, with an intense structure. Vino Santo is traditionally paired with dry pastries, such as the Fregoloti cake (typical of Trentino), but it is also excellent with the best seasoned cheeses and blue cheeses. Excellent with foie gras, it can also be enjoyed on its own at the end of a meal, as a perfect dessert.

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Informazioni Generali

Regioni

Regioni

Trentino-Alto Adige
Alcohol

Alcohol

12,50%
Format

Format

500ml
Serving Temperature

Serving Temperature

8-10 °C
Technical Data

Designation of origin

Trentino DOC

Grapes

100% Nosiola

Vinification

Withering for seven months (from September to Holy Week) during the winter Botrytis cinerea (noble rot). Destemming and soft pressing before spontaneous fermentation

Ageing

In stainless steel vats for 6 years, followed by a further 6 years in barrels of acacia wood

Wine Color

Amber yellow, very deep with golden reflections

Taste

Delicate, round, extremely harmonious, of intense structure

Perfume

Intense, persistent notes of honey, dried apricot and caramel

Serving Temperature

8-10°C

When to Open

Ready to drink when released, it can continue to evolve well if properly cellared for over 10-20 years

When to Drink

It is recommended to uncork and let oxygenate up to 30 min before tasting

Pairings

Dried pastries, cheeses of long matured, blue cheeses, foie gras

Company Name

Pisoni

Production Philosophy

Organic

From the same winery

Neighboring regions

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