DiVinNosiola
When wine becomes vin santo
From 12 to 26 April, DiVinNosiola returns to the Valle dei Laghi and Trento
The event, now in its fifteenth edition, has become one of the most important appointments in Valle dei Laghi. DiVinNosiola was created to rediscover the cultural heritage of the area and, above all, its food and wine tradition, which is closely intertwined with the production of Nosiola and Vino Santo - two different winemaking styles from a single grape variety: Nosiola, the only native white grape variety in Trentino.
Vino Santo Trentino, recognized as a Slow Food Presidium, is the result of the work of those who still believe in the importance of waiting for the right time to produce good things. Things that tell stories of shared knowledge, past memories, and present passions. A wine born from a collective effort and ancient traditions. Among these is the ritual of pressing, one of the most symbolically significant moments, which takes place during Holy Week and marks the transition from drying on the “arèle” racks to vinification. A ritual that becomes an opportunity for gathering and sharing
