Nosiola has been cultivated in the Valle dei Laghi, Val di Cembra, and Sarca Valley of Trentino for centuries. Its name is believed to derive from nocciola, the Italian word for hazelnut, referencing the nutty aroma found in some expressions of the wine. Historically, Nosiola was grown in mixed vineyards and vinified into light, dry white wines for local consumption. It also formed the base of Vino Santo Trentino, a rare and highly prized sweet wine made from grapes dried over the winter months. In the late twentieth century, as international varieties expanded in Trentino, Nosiola declined in plantings, but a revival led by quality focused growers has brought renewed attention to the grape and its heritage.

Nosiola is genetically distinct and not closely related to other major Italian white grapes. DNA research confirms its local origin, and it should not be confused with similarly named grapes like Durella or Furmint, despite superficial similarities in acidity and longevity. It is almost exclusively cultivated in Trentino, where it has DOC recognition under Trentino Nosiola and Vino Santo Trentino DOC. It is rarely planted outside its home region and has no widely used synonyms. A handful of experimental plots exist in Alto Adige and nearby alpine regions.

Nosiola is a mid to late ripening variety that thrives in the cool, breezy conditions of Trentino’s higher elevation vineyards. It performs best in calcareous or porphyritic soils and benefits from the drying winds of the Ora del Garda, which help prevent disease and are essential for drying grapes used in Vino Santo. The vine is moderately vigorous, produces small to medium sized clusters, and is sensitive to rot if not managed carefully. For the sweet wine, grapes are harvested at full maturity and air dried on racks or hanging cords for several months, often until Easter, before pressing.

Dry Nosiola is usually fermented in stainless steel to retain freshness and purity, though some producers experiment with lees ageing, large acacia casks, or amphora to build texture and complexity. In the production of Vino Santo Trentino, the dried grapes undergo a slow, natural fermentation that can take several years, often in old oak barrels, followed by extended ageing. The resulting wines are sweet, oxidative, and exceptionally long lived. In both styles, Nosiola’s moderate alcohol, firm acidity, and restrained aromatics allow for graceful evolution in bottle.

Nosiola produces dry white wines that are light to medium bodied, with crisp acidity, modest alcohol, and flavours of green apple, pear skin, lime zest, and almond. With age, dry versions develop notes of chamomile, hay, toasted hazelnut, and dried herbs. Vino Santo Trentino is rich and amber coloured, with aromas of dried apricot, candied citrus, honey, walnut, and polished wood, balanced by acidity and saline length. This sweet wine is among Italy’s most ageworthy and can remain vibrant for decades. Across styles, Nosiola reflects its alpine origins with purity and finesse.

Nosiola has benefited from a revival of interest in indigenous alpine varieties and traditional winemaking. Leading producers are championing both single vineyard dry styles and meticulously crafted Vino Santo, made in tiny quantities and aged for a decade or more before release. Organic and biodynamic practices are increasingly used in its cultivation, especially in higher altitude vineyards where yields are naturally limited. Among sommeliers and collectors, Nosiola is appreciated for its understated elegance and remarkable ageing potential. It remains a symbol of Trentino’s quiet but determined viticultural identity.

Elisabetta Foradori has led Nosiola’s revival, producing amphora fermented, skin contact wines of purity and restraint from biodynamic vineyards in Campo Rotaliano. Pisoni crafts benchmark examples of Vino Santo Trentino, ageing the wine for a decade or more to reveal its full oxidative depth. Pravis, Cantina Toblino, and Cesconi offer clean, mineral driven dry Nosiola with floral lift and mountain freshness. These producers demonstrate the grape’s rare combination of delicacy, structure, and soul.