Appreciated already at the time of the Council of Trent, the nosiola it's the only one native white grape of Trentino. It is not an easy variety to cultivate, because it is sensitive to rot and wants particular soils to best express its delicate character. This is one of the reasons why today it occupies only 2% of the area planted with vines in the region. But things could change, thanks to the market launch of Conzal, the new Cavit wine, presented at the last Vinitaly and on sale from May.
Founded in 1950, Cavit is now a second-degree cooperative consortium, which groups together ten associated wineries sown throughout the Trentino region, for a total of 4,500 members who cultivate 5,500 hectares of vineyards. In short, a battleship of wine, which distributes and exports its labels in much of the world.
The grapes for the Conzal, produced in the 2018 vintage in 6,600 bottles, arrive from the vineyards on slopes of the Calavino mountains, in the Valle dei Laghi, in an area well suited for the vine, well ventilated and at an altitude of about 350 meters; the vineyards are cultivated with the typical system of the Trentino pergola on small terraces, resting on loamy, calcareous and marly soils and the Conzal bunches are chosen by plants that are at least 30-40 years old.
The name of the wine refers to the dialectal term that indicates the bigon, or a small conical wooden container that the winemakers used to carry the grapes on their shoulders, to witness a small amount, and therefore the very limited spread of the vine.
Once poured into the glass, it turns out a very fragrant wine of white flowers, apricot and green apple, with notes of dried fruit such as hazelnut, which gives the vine a name and which appears on the beautiful label. When tasted, it is a dry white, sapid, delicate, but also tasty, thanks to the light maceration on the skins. Plus, it has only 12.50% alcohol, which makes it even more inviting and easy to drink.
Why now: it is a novelty just out on the market that deserves to be discovered.
As did: after the selection of the bunches, a light maceration takes place in the press; after crushing, the wine ferments and refines in steel for about six months.
To combine with: first courses with fish and vegetables, ham, trout and sea fish.
Serve it at: 12 ° C
Price: 12 euros.
Cavit.it
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