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The variety of vines from which it is obtained is the Nosiola, a precious and exclusive variety of this land. Only the sparse bunches are selected, i.e. those with large and well-spaced berries that must be sufficiently ripe to guarantee a high quantity of sugar.
The last white grape to be harvested due to its late ripening, Nosiola is more easily exposed to the effects of weather changes, more frequent in October, which can ruin it. Harvested with care, so as not to crush the grapes, it is taken to the drying rooms where it will remain until the first days of March with one of the longest withering processes known for a grape. Here the clusters are spread on the “arèle”, the racks, once with the bottom in reeds, today with a metal mesh with more or less dense meshes, where the drying process begins, reducing the weight by about a third. The main responsible for the phenomenon is a noble rot, Botrytis cinerea, a fungus of the Deuteromycetes type, belonging to the large family of the Maniliacee, which under certain temperature conditions, humidity and ventilation attacks the grapes favoring the evaporation of water and the concentration of sugars. During Holy Week, from which – probably – the name of the wine, the dried grapes are pressed. The must obtained, decanted several times to be cleaned, is then left to decant. With fermentation there is also a slow clarification process that accompanies the long aging of the wine. The fermentation takes place in “exhausted” wooden barrels (mostly oak), now unable to transfer wood flavors to the product. The type of barrels, the composition of the musts, the yield of the yeasts are all factors that can affect the final result. Four years after the harvest – minimum period set by the regulations – bottling takes place, but most viticulturists wait much longer, on average seven years, normally ten.
Once bottled, the Trentino DOC Vino Santo can defy time: experts say that even after half a century (if the cork and the quality of the wine are good) a bottle of Vino Santo is always a rewarding experience. Therefore, it is a pleasure to forget this wine in the cellar and rediscover it after years. During the drying the grapes are attacked by a noble rot (Botrytis) which further improves their organoleptic qualities.
Meditation wine, which challenges and improves by aging.
Amber yellow color, with an intense aroma of overripe fruit (dates and dried figs). Sweet taste but balanced with the right acidity.

grapes produced

200 quintals

vineyard area

5 hectares

cultivation area

Valley of the Lakes

form of farming

Trentino pergola

service temperature


recommended combinations

to accompany almond-based desserts, the typical zelten and blue cheeses