The Nosiola is a white grape variety cultivated in the Toblino area and the Valle dei Laghi, where it is believed to be native, as well as in Lavis, in the province of Trento. The name is thought to derive either from the hazelnut-like aroma present in the wine (from the local dialect term “nosela”) or from the crispness and golden color of its berries. In Trentino, it is one of the region’s most characteristic local varieties, contributing to the blend of numerous white wines and forming the base of the Trentino Nosiola DOC wine. Its thick skins, late ripening, and easy drying make Nosiola particularly suited to the appassimento process. In fact, its grapes are used to produce the region’s most famous sweet wine, Trentino Vino Santo DOC.

The Trentino Vino Santo DOC is made from grapes affected by botrytis (noble rot), which are then air-dried before vinification, increasing the sugar concentration and resulting in a creamy, nutty, and rich sweet wine. Nosiola is also increasingly used to produce dry white wines, following market trends. These wines can vary significantly in quality, ranging from neutral and uninspiring to fine examples with soft hazelnut, floral, and citrus notes. The Sorni subzone of the Trentino DOC allows for a pure Nosiola variety, though it is often blended with Müller-Thurgau, Pinot Bianco, Chardonnay, or others. Nosiola has a mid-to-late ripening period and tends to bud early in the growing season, making it susceptible to the risk of spring frosts. The variety is also highly sensitive to the climate, with very humid years making it prone to fungal infections like sour rot and powdery mildew