The “Selezioni” line includes, to date, L’Ora Nosiola Selezione Vigneti delle Dolomiti IGT, Largiller Nosiola Selezione Vigneti delle Dolomiti IGT, eLimarò Rosso Vigneti delle Dolomiti IGT and Vino Santo Trentino DOC.
FOLL - CHARDONNAY
TRENTINO DOC BIO Grape Variety: Chardonnay which over time has found its perfect balance in Valle dei Laghi. Vineyards: a vineyard in full maturity, located at 250m above sea level on a land of archaic origin, created over time by the glaciers and the Sarca river, an integral part of the Valle dei Laghi, consisting of gravelly and sandy deposits, capable of giving wine a pleasant minerality and flavor. Harvest: from early to mid-September, carefully following the climatic and vegetative trend of the vintage, manual collection and selection of the grapes. Vinification & Aging: shortly after the soft pressing of the grapes, the must is partly divided into steel where it undergoes a short fermentation with cold maceration, in terracotta amphorae where it remains in contact with the skins for the next 7 months, in small French oak barrels in which the malolactic fermentation takes place. Subsequently, the wines are blended and then further refined in steel until bottling over 10 months after the harvest and for a few months in the bottle, integrating the organoleptic characteristics developed during the various refinements in the best possible way. Organoleptic Characteristics: deep straw yellow with golden reflections that amazes at first glance. On the nose, refined and elegant, with pleasant fruity hints of Williams pears, white peaches, Golden apples that combine with floral notes of jasmine and lily of the valley. Refined, almost pimp, thanks to a delicate spicy touch that is barely perceptible to the nose. A delicate entry in the mouth to then open and fill the palate with all its complexity, vivacity and elegance. A very fine and persistent finish, mineral and savory, with great freshness and aromatic depth. Tasting & Pairing: we recommend tasting in medium-sized glasses at 8-10 ° C, following a short decantation. Able to be a perfect accompaniment to any meal, it expresses its best with white fish carpaccio such as sea bass and red snapper and with crustacean crudités, but also with white meats such as suckling pig and freshly weaned veal and with fresh and medium-aged cheeses. Not to be underestimated with fresh tagliolini and black truffle or mushroom risotto. Further Aging: from 5 to 7 years, with the passage of time it further enhances its complexity, becoming softer and more pleasant on the palate. An infinite wine that allows those who taste it to appreciate its evolution over the years.
DA FORA - MANZONI BIANCO
TRENTINO DOC BIO Grape Variety: Manzoni Bianco in purity, the white prince created by Professor Luigi Manzoni who has found its perfect location in the Valle dei Laghi. Vineyards: a young vineyard of just under 10 years, located at 250m above sea level on a soil of fluvial origin, rich in skeleton, with an important substrate of gravel and pebbles that manages to grow a perfect grape. Harvest: from early to mid-September, observing the vegetative trend of the plant and following the climatic trend during the year, manual collection and selection of the grapes. Vinification & Aging: shortly after the soft pressing of the grapes, the must is partly divided into steel where it undergoes a short fermentation with cold maceration, in terracotta amphorae where it remains in contact with the skins for the next 7 months. At the end of the passage in the amphora, the wine is blended continuing its refinement in steel until bottling, more than 10 months after the harvest. It concludes its refinement in the bottle for a few months, obtaining a perfect balance between aromas and freshness. Organoleptic Characteristics: bright and brilliant straw yellow, with slight greenish reflections. An intriguing nose with almost tropical aromas and ripe fruit. So we go from quince, yellow peach, ripe pear, up to pineapple and passion fruit. Delicate mineral nuances and light spicy notes. A fresh and balanced entry into the mouth, with a complex, very aromatic palate that envelops with fruity hints. An eternal, persistent finish that leaves great freshness thanks to the good acidity and minerality. Tasting & Pairing: we recommend tasting in medium-sized glasses at 8-10 ° C, to better appreciate its aromaticity. Excellent with appetizers and first courses based on fish and shellfish, but also with delicate white meats and poultry. Not to be underestimated with fresh cheeses. Further Aging: from 3 to 5 years, to appreciate its aromatic characteristics more, allowing the wine to evolve and soften its marked acidity.
PRAAL - PINOT BIANCO
TRENTINO DOC BIO Grape Variety: Pinot Bianco in purity, when the white of Burgundy meets the symmetry of the Valle dei Laghi. Vineyards: a vineyard of just under 10 years, still young but able to give its best, located at 250m above sea level on a gravelly and sandy soil of glacial origin, which creates a distinctly mineral wine. Harvest: from early to mid-September, carefully following the climatic and vegetative trend of the vintage, manual collection and selection of the grapes. Vinification & Aging: shortly after the soft pressing of the grapes, the must is partly divided into steel where it undergoes a short fermentation with cold maceration, in terracotta amphorae where it remains in contact with the skins for the next 7 months. After this phase, the different parts are assembled and then further refined in steel until bottling, more than 10 months after the harvest. A few months of bottle aging follow to obtain a perfect organoleptic balance. Organoleptic Characteristics: intense straw yellow with golden hues. With a delicate, harmonious, mineral scent. The fruit recalls cedar, apple, kiwi with a hint of white flowers, hawthorn and flint. A light spicy note accompanies and completes the picture. A precise entry into the mouth, with a fresh, savory and pleasantly balanced palate, surrounded by fruity and floral scents with mineral hints. A long, persistent finish that leaves great freshness and balance. Tasting & Pairing: it is recommended to serve in medium-sized glasses at 8-10 ° C. An excellent accompaniment to appetizers based on white fish, sea shellfish, risotto with aromatic herbs and lake fish such as trout and char, delicate white meats, fresh and medium-aged cheeses. Further Aging: from 3 to 5 years, to be drunk fresh but also after a short time in the bottle, to appreciate its evolution even more.
LAS - LAGREIN
TRENTINO DOC BIO Grape Variety: pure Lagrein, the red baron of vines from South Tyrol who found rich soil in the Valle dei Laghi. Vineyards: a vineyard over 10 years old, mature and capable of expressing its power, located at 250m above sea level on a calcareous-clayey soil of glacial origin, with the presence of gravel. Harvest: from mid to late September, depending on the ripening of the grapes and the climatic trend, manual collection and selection. Vinification & Aging: shortly after the crushing-destemming, the must undergoes alcoholic fermentation with indigenous yeasts in truncated conical French oak vats, subsequently it is decanted into French oak barrels where the malolactic fermentation takes place which lasts for over 20 days, giving the wine a color ruby red and soft tannins. The refinement lasts for over 12 months in the same small French oak barrels in which the malolactic fermentation took place shortly before, the wine is then decanted into steel tanks where it remains until bottling. Finally, it concludes its refinement with a few months in the bottle, integrating the tannins over time, creating a wine, complex, round and full-bodied. Organoleptic Characteristics: deep ruby red color with garnet hues. A heady scent of cherry, blackberry, blueberry, black currant surrounded by hints of violet. This is accompanied by a harmonious spicy note and then cocoa, coffee, cloves. A powerful but elegant entry into the mouth, a round, full-bodied palate that envelops with notes of ripe berries and spices. Ripe and tenacious tannin. Long and round finish, which brings to mind the living rock of the Dolomites, the red of the porphyry and the contrast between black and white of the granite. Tasting & Pairing: we recommend tasting it in large glasses at 16-18 ° C, following adequate decantation. A perfect match for red meats with strong and spicy flavors, even with long cooking such as the priest’s capel, braised meat but also with hard aged cheeses and game. Further Aging: from 5 to 7 years, with the passage of time it becomes even softer and rounder, making all its complexity appreciated.
L'ORA - NOSIOLA SELEZIONE
VIGNETI DELLE DOLOMITI IGT Grape variety: Nosiola, an autochthonous grape variety from Trentino. Vineyards: produced exclusively in the most well-exposed vineyards in the surrounding of Cantina Toblino, a perfect land for over-ripening these precious grapes on the vines. Vinification & Aging: a mild climate and the incessant light breath of the Ora del Garda, create the perfect conditions for the ripening of these Nosiola grapes. After the harvest and a short period of drying in an airy environment, a soft pressing takes place to extract a must with unique characteristics, suitable for prolonged maceration on the skins. Refine in acacia tonneaux for over 12 months. It concludes the refinement in steel for over 24 months and then in the bottle. Organoleptic Characteristics: a deep straw yellow color with golden hues. On the nose, an intense, complex aroma with light fruity notes that blend with pleasantly spicy and balsamic sensations. On the palate, "L'Ora" has an intense structure, very broad and round, with excellent persistence. Tasting & Pairing: to best appreciate the complexity and elegance of “L’Ora”, it should be served in wide wine glasses at a temperature of 10-12°C, to accompany first courses, white meat or fish dishes. It can be an excellent pairing with mushrooms and truffle.
ELIMARÒ - ROSSO
VIGNETI DELLE DOLOMITI IGT Grape variety: Rebo and other crossings Rigotti, to be considered autochthonous grapes of Trentino. Vineyards: selection of the best grapes produced in the vineyards adjacent to Cantina Toblino in the Sarca Plan, conducted under organic farming in collaboration with the Edmund Mach Foundation (Agricultural Institute of San Michele all’Adige). The microclimate favorable to the cultivation of vines blends with loose soils of alluvial origin, formed thanks to the carryovers of the Sarca river coming from the Brenta Dolomites and passed through the characteristic Limarò gorge over time. Vinification & Aging: the grapes reach perfect maturation thanks to a particularly dry and windy microclimate created by the interaction between L'Ora del Garda, which blows in the afternoon from the south-west, and the cold currents that descend through the Limarò gorge from the north, which guarantee a marked thermal excursion. After crushing-destemming, the grapes are vinified in truncated cone vats with a long maceration in contact with the skins. The aging, which lasts at least 36 months, takes place only in large oak barrels. After a brief evolution in the bottle of a few months, eLimarò is ready to be marketed. Organoleptic Characteristics: deep ruby red color. On the nose, eLimarò expresses an intense and complex aroma, with notes of ripe red fruit in alcohol and spicy nuances. On the palate, it shows an important, broad, warm and round structure, with a finish characterized by good freshness that makes it pleasant and balanced. Tasting & Pairing: to maximize the elegance and structure of this wine, to be tasted in large glasses at a temperature of 16-18 ° C in combination with red meats and aged cheeses. Excellent with elaborate meat-based recipes such as braised meats, stews and stews of meat and game.
LARGILLER - NOSIOLA SELEZIONE
VIGNETI DELLE DOLOMITI IGT Grape variety: Nosiola is the only native white grape variety of Trentino, used for the production of fine white wines. Vineyards: selection of the best grapes produced in the vineyard of the locality “Argiller”, one of the best crus for the production of Nosiola in the entire Valle dei Laghi. Vinification & Aging: the selection of the best Nosiola grapes allows for a soft pressing to slowly extract a high quality must followed by a light maceration on the skins. Immediately afterwards, fermentation begins in large oak barrels where the wine ages for over 6 years before bottling. Following a refinement in the bottle that lasts for a few months and almost 7 years after the harvest, the wine is finally ready to be marketed. For this reason, Largiller is produced only in the best vintages, when the quality of the grapes expresses its maximum potential. Organoleptic Characteristics: a deep straw yellow color with brilliant golden reflections. On the nose, the Largiller is very intense and complex: the slight fruity nuances reminiscent of grapefruit and green apple are accompanied by soft floral touches that recall the broom and the wild lime, leaving a delicate hint of hazelnut on the finish. On the palate, it has a balanced, broad, round structure with excellent persistence, ending very fine and elegant with hints of wood and minerals. Tasting & Pairing: to appreciate the unique characteristics of this elegant and complex wine, taste it in large glasses at 10-12 °C in combination with all kinds of fish dishes, white meats or mushrooms, like the ones you may find when visiting Trentino and Valle dei Laghi.
TRENTINO DOC (sweet wine) Grape variety: Nosiola is the only native white grape variety of Trentino, used to produce dry white wines and the sought after "Passito dei Passiti", or the Vino Santo Trentino DOC. Vineyards: from the most suitable vineyards in the Valle dei Laghi, where a very favorable microclimate meets the best exposed, dry and gravel-rich soils. Only a tenth of the vineyards in Nosiola are suitable for the production of the grapes used to produce the Vino Santo Trentino DOC. Natural drying: after the harvest, the ripest bunches of Nosiola are gently placed on traditional racks called arèle, which allow a slow drying that traditionally lasts until Holy Week, thanks to the constant wind that comes from the Brenta Dolomites and the "Ora del Garda", a breeze that blows lightly from Lake Garda through the Valle dei Laghi. The final touch is given by the presence of noble rot that develops inside the bunches, strengthening the drying process with a consequent increase in the sugar concentration that gives the grapes an unmistakable flavor. Vinification & Aging: the pressing traditionally takes place during Holy Week, after one of the longest drying in the world which lasts for almost 6 months, thus obtaining the precious must of the Vino Santo with almost infinitesimal yields. Subsequently, fermentation starts in small French oak barrels which lasts for over 2 years, gradually reducing the sugar concentration. The Vino Santo continues its long aging in the same small French oak barrels where it rests for over 10 years, ending its long maturation with over a year in the bottle. Organoleptic Characteristics: a bright amber color. On the nose, Vino Santo offers an extraordinarily complex and elegant fragrant bouquet, with hints of peach and overripe apricot, jams and honey. On the palate, it is pleasantly sweet and round, with great persistence and an important acidity that balances perfectly with the residual sugar to create a harmonious and never cloying combination. Tasting & Pairing: to be served preferably at a temperature of 8-10 ° C in small tulip glasses. Vino Santo is a meditation wine, to be enjoyed slowly to fully grasp every nuance. By contrast, it is able to enhance the noble taste of some moldy cheeses such as Gorgonzola, Stilton, Bleu d’Auvergne, Roquefort or Cavras, in which the molds of dairy products delicately harmonize with the wine created by noble rot . Try it with Foie Gras. It goes perfectly with traditional Trentino dry pastries, for example with fregolotti cake, strudel and biscuits. Vino Santo can age in the bottle for many decades, becoming one of the most durable wines, capable of offering great satisfaction and pleasantness even 50 years after the harvest.