Abbazia di Novacella, the South Tyrolean winery born in 1142 and now a reference point for South Tyrolean oenology, points to the future with three new wines from the Insolitus line: Ohm, Quota and Hora
Novacella Abbey, the South Tyrolean winery born in 1142 and now a reference point for Italian enology, aims to experiment with three new wines of the line insolitus: Ohm, Quota and Hora. Three references born from the desire to experiment and explore new paths, in view of the future choices of the winery. It is a path motivated by several factors: on the one hand the continuous climate change and the rise in temperatures, on the other, the desire to pursue sustainability environmental, combined with the continuous search for wines that unite complexity, strong territorial footprint and drinkability.
Insolitus, a construction site open to the future
«Insolitus wants to represent for Abbazia di Novacella a place of confrontation and gaze towards the future, a combination of matter, wisdom and time – says sales director Werner Waldboth. It is an open construction site, within which we want to feel free to dare, always with the aim of creating wines that integrate well with our important past, but at the same time interact with the changes they are experiencing ".
The name of the line, Insolitus, has been chosen to underline something extraordinary, an area where you can create three different possibilities of expression, completely personal. And this though Ohm, Quota and Hora fit fully into the great tradition of the whites of Valle Isarco, a land that for years has represented a place of choice for the highest quality viticulture. To make the difference, in fact, compared to other areas of Italy, the cool climate, the suitable terrain and the possibility of cultivating the vineyard on the high ground, where the strong temperature variations between day and night give the wines a great acidity, as well as elegance and aging ability. Characteristics that are all found in these three new white wines, made with Bronner, Pinot Blanc and Sylvaner grapes.
The news: Ohm, Quota and Hora
The first, called Ohm Bronner 2019 Mitterberg IGT, is obtained with the Bronner grape, one of the most historic varieties of the PIWI universe (means vines resistant to fungal diseases), born in Germany in 1975 at the Friborg Research Institute. Ohm refers to the symbol that indicates the unit of measurement for electrical resistance and the name represents the soul of this wine, born from a resistant grape variety placed at 400 m high, whose grapes are harvested late and then left to ferment in steel for about 6 months before being bottled. It is a wine very linear, tense, with vibrant acidity. The nose releases aromas of citrus fruits, orange blossom and lime peel, like some Pinot Blanc from Val Venosta. It goes well with foods with a delicate fatness, such as roasts, stewed monkfish or vegetable soups.
Quote instead it is a Alto Adige Pinot Bianco Doc 2018, a wine from vines planted in 650 meters high. It's a Pinot Blanc which completely represents the area where the northernmost of Italy and the most exposed to the sun are made on the land north of the Abbey. Fermentation takes place in barriques and the wood gives this wine a natural balance, without caging it. In the mouth there are the classic aromas of Pinot Blanc, of a fruit that although ripe, retains its verve. It is perfect to drink immediately but left in the bottle it could develop one great complexity.
The last wine, Hora, Sylvaner Orange Wine 2015 vintage, is obtained from Sylvaner grapes bred in comprensory of Abbey of Novacella. «Time and patience, these are the two secrets of this new wine, characterized by a great olfactory texture complexity and originality "says Lucin, the winemaker of the winery. Hora made 24 months in 30-hectolitre oak barrels and 18 months in barrique, before resting for another year in the bottle. Has one roundness that the other two wines do not have, although it maintains a taut acidity, typical of Sylvaner, as is the almost savory finish. It is a wine that, forgotten in the cellar, will give great satisfaction.
This recipe has already been read 20 times!