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Klinger

Nosiola

Nosiola

100% Nosiola
2024
Italië · Alto Adige
Fresh & Crisp White
appel · peer · bloesem · hazelnoot · room
€24,50
€24,50
Sale Sold out

Klinger, Nosiola

Nosiola is an old, almost forgotten grape from Trentino. You rarely encounter wine made from 100% Nosiola. Klinger makes it from vineyards at an altitude of about 450 to 500 meters near Pressano, with vines up to 75 to 100 years old. These old roots and the altitude give the wine character and freshness.

What you smell
Aromas of ripe apple and pear, some white blossom and a slight hint of hazelnut.

What you taste
Medium-bodied and dry. The fresh acidity keeps the wine crisp and lively without becoming sharp. A slightly salty, stony undertone in the finish, with a subtle creamy edge from the barrel aging. Can age for a few more years in the bottle.

How it's made
One hundred percent Nosiola, hand-harvested at the beginning of October. A short cold maceration of a few hours provides extra aroma. Fermentation and aging are done half in stainless steel (preserves freshness) and half in small barrels for 7 months (gives the creamy touch). Afterwards, it ages for at least 15 months in the bottle.

Serving
Serve at 10 to 12 degrees Celsius in a standard white wine glass. Decanting is not necessary.

Pairs well with

  • Baked trout with almonds: the nutty notes in the wine complement the almonds, and the acidity cuts through the butter.
  • Risotto with asparagus: the freshness lifts the creamy dish and keeps it light.
  • Young mountain cheese: the salty undertone and acidity balance the fat of the cheese.
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What do you smell?<!--en-->Aromas of ripe apple and pear, some white blossom and a light hint of hazelnut.<!--en--><!--en-->What do you taste?<!--en-->Medium-bodied and dry. The fresh acidity keeps the wine crisp and lively without being sharp. A slightly salty, stony undertone in the finish, with a subtle creamy edge from the barrel aging. Can age for a few more years in the bottle.

One hundred percent Nosiola, hand-harvested in early October. A short, cold skin maceration of a few hours provides extra aroma. Fermentation and aging take place half in steel (retains freshness) and half in small barrels for 7 months (gives a creamy touch). Afterwards, it ages in the bottle for at least 15 months.

Serve at 10 to 12 degrees Celsius in a standard white wine glass. Decanting is not necessary.

- Baked trout with almonds: the nutty notes in the wine complement the almonds, and the acidity cuts through the butter.

- Asparagus risotto: the freshness lifts the creamy dish and keeps it light.

- Young mountain cheese: the salty undertones and acidity balance the fat of the cheese.

Klinger is een klein familiebedrijf in Pressano, Trentino, met wijnstokken van gemiddeld 65 jaar oud op amper 3,5 hectare. De boerderij waar ze staan dateert al van rond 1500 en lag ooit vlak bij een zilvermijn.

Lees meer

Alto Adige is de noordelijkste wijnstreek van Italië en voelt er ook naar: bergdorpen, Duitse plaatsnamen en wijngaarden die tot ver boven de 700 meter reiken. Dat samen met grote temperatuurverschillen tussen dag en nacht levert aromatische witte wijnen en verfijnde rode op.

Lees meer