DiVinNosiola
When wine becomes vin santo
From March 26 to April 12, DiVinNosiola returns to the Valle dei Laghi and Trento.
Vino Santo Trentino, a Slow Food presidium, is the result of the work of those who believe that it is still necessary to wait for the right time for good things. Things that tell stories of shared knowledge, past memories, and present passions. A wine born of collective effort and ancient traditions; among these is the rite of Pressing, one of the most symbolically important moments, which takes place during Holy Week and marks the transition from drying on the arèle to winemaking. A ritual that becomes an opportunity for meeting and sharing.
Now in its sixteenth edition, the event has become one of the most important appointments in the Valle dei Laghi. It was created to rediscover aspects of the area’s cultural heritage and, above all, its food and wine tradition, which is inextricably linked to the production of Nosiola wine and Vino Santo, two different styles of vinification from a single grape variety: Nosiola, the only indigenous white grape variety of Trentino.
The events planned for this edition highlight the Valle dei Laghi and its identity as a sustainable territory. In addition to the Associazione Vino Santo Trentino, which conceived the festival and organizes tastings and meetings in local wineries, the program also involves Palazzo Roccabruna, where themed tastings will be offered; the Strada del Vino e dei Sapori; the Casa Caveau del Vino Santo, where the Ecomuseum will organize guided tours; and the Biodistretto of the Valle dei Laghi, with themed trekking experiences.
