Pojer e Sandri
Nosiola 2025
| Denomination | IGT Vigneti delle Dolomiti |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Nosiola |
| Aging | Fermentation and maturation in stainless steel tanks |
- Grape variety and style: 100% Nosiola, still dry white wine, 12% vol, 0.75 l bottle
- Origin: Faedo, Trentino-Alto Adige; vineyards between 300 and 550 metres on silty-limestone soils
- Vinification: pressed in a reduced-oxygen environment and matured in steel to preserve the aromas
- Aromas and colour: straw yellow colour with greenish highlights, notes of yellow apple and white peach
- Taste and pairings: savoury and fresh, hazelnut finish; ideal with lean fish and shellfish
Description
What kind of wine it is
Nosiola by Pojer e Sandri is a still white wine from Trentino Alto Adige, made exclusively from the Nosiola grape variety. This label captures the essence of Trentino and the Vineyards of the Dolomites, presenting a fresh, linear profile deeply connected to its territory. On the nose, it reveals a delicate bouquet, characterised by clear notes of Golden apple and white peach, accompanied by subtle hints of mint and honey. On the palate, it is savoury and fragrant, supported by a balanced acidity that leads the sip towards a persistent finish, distinguished by the typical hazelnut aftertaste and a slight bitter note, preserved by maturation in steel.
Where it comes from
The vines grow in Faedo, in the province of Trento, rooted in the areas of Coveli Erti and Pra Grand. The vineyards are situated at altitudes between 300 and 550 metres, with west and south-west exposures that ensure harmonious ripening of the grapes. The terroir is characterised by shallow silty-limestone soils on a marl substrate, located in a geological transition zone between volcanic rocks, sandstones and dolomites. This complex mineral matrix, combined with the hillside climate, gives the wine a pronounced savouriness, defining a dry character and a vibrant structure.
How it is produced
The white vinification begins with washing the grapes and pressing in hyper-reduction, in an oxygen-free environment that preserves the natural antioxidants and varietal aromas. After cooling the must and overnight settling, fermentation and maturation take place in stainless steel tanks, with partial use of indigenous yeasts to ensure a clear aromatic profile. This meticulous production process delivers a fragrant glass, ideal for pairing with lean fish dishes, shellfish, light soups and soft cheeses.
History and Curiosities
The Nosiola by Pojer e Sandri embodies the long winemaking heritage of a winery deeply rooted in Faedo. This rare Trentino native grape variety owes its fascinating name either to its typical slightly bitter finish, reminiscent of hazelnut, or perhaps to the amber hues of the berries at full ripeness. To enhance the original purity of the fruit, the winery employs an innovative hyper-reduction vinification, a patented method that, by operating in total absence of oxygen, preserves the most delicate aromas and valuable natural antioxidants without any external addition.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1975
- Oenologist: Mario Pojer
- Bottles produced: 250.000
- Hectares: 33
Faedo 1998: We are already starting to show our thirst for innovation: we are among the first at a national level to market Chardonnay, which until then was practically unknown.
Faedo 2002: We patent the reduction and press vinification with nitrogen recovery, which drastically reduces the use of sulphites. We then begin to wash the grapes through the grape jacuzzi.
The arrival of Marianna, Matteo, Fiamma, Elisa and Federico has brought further life and energy to this dream in which passion and innovation are the keystone.
Faedo 2013: The Zero Infinito project is born: Zero chemical treatments in the countryside, Zero sulphur dioxide, Zero commercial yeasts, Zero clarifying agents, Zero filtrations, Zero antioxidants. Read more
| Name | Pojer e Sandri Nosiola 2025 |
|---|---|
| Type | White green still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Nosiola |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Pojer e Sandri |
| Story | History and Curiosities The Nosiola by Pojer e Sandri embodies the long winemaking heritage of a winery deeply rooted in Faedo. This rare Trentino native grape variety owes its fascinating name either to its typical slightly bitter finish, reminiscent of hazelnut, or perhaps to the amber hues of the berries at full ripeness. To enhance the original purity of the fruit, the winery employs an innovative hyper-reduction vinification, a patented method that, by operating in total absence of oxygen, preserves the most delicate aromas and valuable natural antioxidants without any external addition. |
| Origin | Faedo (Trentino-Alto Adige), località Coveli Erti e Pra Grand |
| Climate | Cone of the cadastral municipality of Faedo in the Coveli Erti locality: 300 m a.s.l. with South-West exposure; Pra Grand locality: 550 m a.s.l. with West exposure. |
| Soil composition | Silty-calcareous soil on a marly base (marly conglomerate), between volcanic porphyritic rocks and deposits of sandstones, siltstones, marls, limestones and dolomites; depth 30–100 cm. |
| Cultivation system | Pergoletta trentina aperta, Guyot |
| Plants per hectare | 6200-6500 |
| Yield per hectare | 110 q/ha |
| Production technique | Vinification in white: grapes washed (with a 1% citric acid solution) and pressed in a controlled/protected atmosphere in hyper-reduction (absence of oxygen, with nitrogen and carbon dioxide); pre-fermentation cooling at 6°C with overnight decantation; fermentation and maturation in stainless steel tanks with partial use of indigenous yeasts. |
| Wine making | White vinification: grapes are washed (with a 1% citric acid solution) and pressed in a controlled/protected atmosphere under hyper-reduction (absence of oxygen, with nitrogen and carbon dioxide) to avoid the use of exogenous antioxidants and to preserve natural aromas and antioxidants; pre-fermentation cooling at 6°C with overnight decantation; fermentation and maturation in stainless steel tanks with partial use of indigenous yeasts. |
| Aging | Fermentation and maturation in stainless steel tanks |
| Allergens | Contains sulphites |