Nosiola

Soft pressing, then the must is left in contact with the skins for about 7 days to extract primary aromas. Fermentation is carried out with indigenous yeasts in large seasoned acacia barrels (commonly around 2000 L). Alcoholic fermentation is reported around 20 days, followed by a natural malolactic phase that can last close to a month. The wine then remains on its lees in acacia until May or June of the following year. Small production, typically on the order of a few thousand bottles per vintage (sources cite about 6,000 to 8,500 bottles, depending on vintage).

Aged about 9 months in seasoned/older large-format Italian acacia barrels, then further matured in bottle before release (commonly at least 12 months; some sources indicate closer to 18 months, depending on vintage and release).

Sarca Valley (Sarche, near Trento), Dolomites, Northern Italy

Sarche (Madruzzo, Trento), along the Sarca River; about 250 m above sea level

Rauten Vineyard (estate fruit; three small parcels)

1.5

Alluvial soils (medium texture) with limestone influence; often described with sandy and/or gravelly components.

Simple Guyot (trained on chestnut poles).

6000

Late September to early October (late-ripening variety).