Valli del Noce

Vallagarina

Italia

Trentino

I vini del Trentino | Uglygrapes

The wines of Trentino | Uglygrapes

Ruby red. Red fruits, spices, balsamic notes. Tannic, structured, intense, persistent, fresh.

Garnet is made from only Teroldego grapes; the name is inspired by the pomegranate, which shares common origins with the grape. The pomegranate also possesses the same intensity as the grape, and this connection between the two fruits was the inspiration for the of this particularly concentrated and dense wine.

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<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
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<label>Average production per ha:</label>undefined
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>undefined

Teroldego Vigneti delle Dolomiti Igt

Teroldego

Foradori

Mezzolombardo

Vigneti località Mezzolombardo

Bright yellow. Flowers, notes of dried fruit. Fresh, dry, soft, mineral, balanced.

Nosiola is a grape variety that grows mainly in Trentino, where according to some documents it was already present in the 15th century, but it is also present in Lombardy and Veneto on the shores of Lake Garda. The most important vineyards are in the Valle dei Laghi area, where the current from Lake Garda creates a special microclimate ideal for the grapes. The name Nosiola is said to derive from hazelnut because of the color of the clusters and its stems, and also because of the nutty aroma released in the wine.  The berries and clusters are medium-sized, elongated at the ends and sparse. It resists disease and climate well, but sprouting early it is at risk from spring frosts.

Nosiola is a grape variety that grows mainly in Trentino, where according to some documents it was already present in the 15th century, but it is also present in Lombardy and Veneto on the shores of Lake Garda.

<label>Soil:</label>Medium-textured alluvial, with the presence of skeleton of alluvial origin
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>1.5 ha
<label>Vine training:</label>Simple Guyot
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late harvest
<label>Vinification and ageing:</label> Fermentation in acacia barrels with one-week maceration. Aged in steel for 6 months, then in bottle for 18 months.
<label>Sulfur dioxide:</label>na

Nosiola Vigneti delle Dolomiti Igt

Nosiola

Rauten - Salvetta

Sarche

Vigneto Rauten

Ruby red. Wild berries, wild herbs. Balanced, tannic, firm.

Groppello di Revò is considered the oldest grape variety in the Groppello family. Its cultivation expanded thanks to the propagation efforts of the noble Maffei family, who grew it on their estate in Val di Non. Groppello di Revò almost reached extinction after phylloxera, it was saved by the fact that it grew very well on the steep banks of Lake Santa Giustina, where apples, the main crop in Trentino, could not be grown instead.

Groppello di Revò is considered the oldest grape variety in the Groppello family. Its cultivation expanded thanks to the propagation efforts of the noble Maffei family, who grew it on their estate in Val di Non.

<label>Soil:</label>Sandy, calcareous
<label>Average vineyard age:</label>Between 100 and 120 years
<label>Estensione del vigneto:</label>0.2 ha
<label>Vine training:</label>Guyot antico
<label>Vine density:</label>na
<label>Average production per ha:</label>30-40 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in steel and maceration for two weeks at a temperature of 28-30°C. Aged in steel for 9 months, in new oak barrels for 12 months, then in bottle for 3 months.
<label>Sulfur dioxide:</label>na

Groppello Vigneti delle Dolomiti Igt

Groppello di Revò

El Zeremia

Revò

Vigneto località Sperdossi

Intense ruby red. Red fruits, tobacco, cloves, cocoa, vegetal and balsamic notes. Dense, tannic.

Eugenio Rosi's "Poiema" is a Trentino red wine made from Marzemino grapes, aged for 12 months in large oak and cherry wood barrels. It is made from a few hectares of vineyard set just south of Trento, more precisely in Vallagarina, dedicated in part to local varieties such as Marzemino from which this red is made in purity.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of part of the grapes. Alcoholic fermentation with indigenous yeasts and refermentation with the raisin part in steel. Aging in large oak and cherry wood barrels for 12 months.
<label>Sulfur dioxide:</label>na

Marzemino Vallagarina Igt

Marzemino

Eugenio Rosi

Vigneti località Calliano e Volano

Calliano

Intense ruby red. Flowers, spices, berries, moist earth. Fresh, structured, tannic.

The name Sgarzon comes from "Sgarzo," which in Trentino dialect means vine shoot, and the shape of the amphorae in which winemaking takes place give the name "cylindrical." The vineyards grow in the Campo Rotaliano with a cool climate that ensures their excellent vitality.

<label>Soil:</label>Alluvial sandy
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>50 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration in contact with the skins in 350 to 450-liter tinajas (amphorae) for 9 months. Aging in cement tanks for 2 months, then cylindrical tinajas for 15 months. Unfiltered.
<label>Sulfur dioxide:</label>48 mg/l

Straw yellow with golden highlights. Flowers, red fruits. Fresh, tannic, balanced, persistent.

Fontanasanta is made exclusively from Nosiola grapes and is named after the village where the vineyards are located. The cultivations follow the practice of biodynamics, which allows for "ancient" winemaking inside terracotta amphorae; the porosity of the material allows the wine to remain in contact with the skins longer.

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<label>Harvest time:</label>na
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Vigneti Foradori località Fontanasanta

Trento

Intense ruby red. Berries, red fruits, herbs, earth, ash. Savory, mineral, fresh, fruity, juicy, balanced.

Morei, which means moro, dark in Trentino dialect, takes its name from the color of the grape, is produced according to biodynamic processes. The Teroldego grapes come from two different vineyards, each with its own characteristics and balance, so they are vinified separately in tinajas (Spanish amphorae).

<label>Soil:</label>Pebbly alluvial
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>50 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label> Spontaneous fermentation and maceration in contact with the skins in 350 to 450-liter tinajas (amphorae) for 9 months. Aging in cylindrical tinajas for 15 months. Unfiltered.
<label>Sulfur dioxide:</label>31 mg/l

Golden yellow with amber highlights. Quince, honey, dried fruit, spices, wax, notes of vanilla and roasted barley. Velvety, dense, sweet, fresh.

Vino Santo is made with only Nosiola grapes from old vineyards grown on specific plots. The ripe bunches are arranged on arèle, local trellises, and then placed on the attics. Here they dry for five to six months thanks in part to the "Ora del Garda" constant breeze from the lake. After crushing, the grapes begin natural fermentation, which lasts for several years due to the high concentration of sugars; aging takes place in bottles and the wine can mature for several decades.

Vino Santo is made with only Nosiola grapes from old vineyards grown on specific plots. The ripe bunches are arranged on arèle, local trellises, and then placed on the attics. Here they wither for five to six months thanks in part to the "Ora del Garda" constant breeze from the lake.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Vino Santo Trentino Doc

Pisoni

Vigneti Tenuta San Siro

Intense ruby red with garnet hues. Rose petals, red and forest fruits, spices. Intense, warm, structured.

Rebo is a grape variety that originated from the crossing of Merlot and Teroldego by research botanist Rebo Rigotti in 1948. The vine's name was originally Incrocio 107-A, recently changed in honor of its creator. It grows abundantly in northern Italy, mainly in Trentino, and is characterized by a medium-small cone-shaped cluster with round but uneven berries with thick blue-black skin.

Rebo is a grape variety that originated from the crossing of Merlot and Teroldego by research botanist Rebo Rigotti in 1948. The grape variety's name was originally Incrocio 107-A, recently changed to honor its creator.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of the grapes on trellises. Fermentation in stainless steel. Aged in barrique for 36 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

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Wines of Trentino

'Granato' Teroldego Vigneti delle Dolomiti Igt

Nosiola Vigneti delle Dolomiti Igt

'El Zeremia' Groppello Vigneti delle Dolomiti Igt

'Poiema' Marzemino Vallagarina Igt

'Sgarzon Cilindrica' Teroldego Vigneti delle Dolomiti Igt

'Fontanasanta' Nosiola Vigneti delle Dolomiti Igt

'Morei Cilindrica' Teroldego Vigneti delle Dolomiti Igt

Vino Santo Trentino Doc

'Reboro' Vigneti delle Dolomiti Rosso Igt