DivinNosiola, when wine becomes holy - ed 2026

To speak of Nosiola, the only native white grape variety deeply rooted in its terroir, means immersing oneself in the history and winemaking tradition of Trentino, particularly in the hills surrounding the Valle dei Laghi, the fruit of the labor of those who believe that it is still necessary to wait for the right time for good things. To speak of Nosiola is to speak of an important wine rooted in a land rich in history and traditions that recount its beauty, its culture, and its people. To speak of Vino Santo is to speak of the history of community, of the labor of those who believe that it is still necessary to wait for the right time for good things. An ancient inventory mentions "cadara vini sancti in cellario sub hospitio," the oldest attestation of Vino Santo production in the Valle dei Laghi. And there are documents dating back to the 19th century, testifying that Vino Santo, the sweetest of sweet wines, was exported throughout Europe (Paris, Antwerp, Trieste) and even as far as Australia. Its production is a ritual, a ritual that becomes an opportunity to meet and share a wine born of collaborative work and ancient traditions. Among these is the Rite of Pressing, which over time has become one of the most symbolically important moments in the Valle dei Laghi and takes place during Holy Week. From March 27th to April 10th, the sixteenth edition of "DiVin Nosiola: when wine becomes holy" will take place, the first Trentino wine event of the year featuring Nosiola and Vino Santo. Thanks to the collaboration with Garda Trentino, the Consortium of Trentino Winemakers, the Strada del Vino e dei Sapori, the Consorzio Vini del Trentino, and the Palazzo Roccabruna in Trento, the program of the sixteenth edition will be rich and varied, with various events scheduled that will take us on a journey to discover the many interpretations of the Nosiola grape. The events will be held both in the splendid setting of the Valle dei Laghi, a charming valley located between Lake Garda and Trento, dotted with seven alpine lakes and small rural villages immersed in a landscape of orchards and vineyards, and in Trento at Palazzo Roccabruna.

In this sixteenth edition, we will highlight the native grape variety as a treasure of our oenology, a driving force for promoting wine tourism in our regions, and an expression of the traditional values that characterize the community where it is grown. We will do so in the company of the winemakers of the Brix association of Brisighella with their Albana di Romagna, the pride of Romagna, an ancient grape with a fascinating history, which produces a full-bodied, fragrant, and profoundly territorial white wine. We begin on Friday, March 27th with a masterclass led by Giuseppe Carrus of Gambero Rosso, who will compare fresh, macerated, and dried Nosiola with Albana in the same variations. In the evening, we will offer dinner with Michelin-starred chef Federico Parolari, who will create dishes that combine the traditions of Romagna and Trentino in a blend of flavors and knowledge. On Saturday, March 28th, we will present the first edition of NosiolaDay. It will be an entire day dedicated to Nosiola. A day that demonstrates that making wine with native grapes is not just a production choice, but a profound commitment to preserving the identity and history of the area. The task of the winemakers who cultivate it is to safeguard it while respecting its historicity and to publicize the nobility of this grape so that it can become a community project aimed at representing the great winemaking region of Trentino. The program includes the morning roundtable discussion "NATIVE GRAPE VARIETIES, WHEN WINE SPEAKS TO THE HEART," where we will address the topic of native grape varieties as a strategic driving force for the development of wine tourism in a region. This will be followed by a cooking demonstration with Giada Miori, chef and owner of the restaurant La Casina di Drena and an interpreter of the area's signature cuisine. It will be a dynamic tasting experience where guests will be led on a sensory journey of flavors and aromas, in which the dialogue between food and wine becomes a central narrative element. In the afternoon, it's the turn of Trentino Nosiola producers, from the Valle dei Laghi to the Pressano Hills, from Vallagarina to Rotaliana. We'll meet the producers and their Nosiola, which will be offered for tasting alongside Trentino food products offered by the Wine and Flavors Route. It will be an afternoon to learn about its characteristics, memorize the sensations it evokes, and gather information about the history and terroir that define its uniqueness. The events following Sunday the 29th will be dedicated to popular tradition, with the Rite of Pressing as the most symbolic moment.

of the Valle dei Laghi wine production. For centuries, it has been held during Holy Week, marking the transition from the six-month drying phase of the finest Nosiola grapes to the lengthy fermentation and maturation phase to produce Vino Santo. It continues on Wednesday, April 1st with a masterclass at Palazzo Roccabruna in Trento, a tasting to discover the many variations of Nosiola and the fascinating world of Vino Santo Trentino, the exclusive meditation wine made from Nosiola grapes. On Monday, April 6th, we'll embark on the Nosiola Express, the little train that will take us from winery to winery throughout the wine-growing area of the southern Valle dei Laghi. A day-long journey to meet the winemakers and their cellars, taste the wines they produce, pass through some of the small villages, and admire the iconic castles of Toblino and Madruzzo, passing near some of the lakes of this small but stunning valley. We're closing the sixteenth edition of DivinNosiola, when wine becomes holy, on Friday, April 10th with a special dinner, a "dangerous relationship" between the Nosiola Santo wine and the land products of the Valle dei Laghi and the sea products of the Lidi di Comacchio. The dinner will be prepared by chef Fiorenzo Varesco, a Slow Food Alliance chef, and sommelier Andrè Senoner. Slow Food, the association that protects small, quality artisanal products, is always present at our dinners. In fact, our chefs will use many of the presidia (protected products), including our Santo wine, which was recognized as a presidia in 2013. For us, it's the best and tastiest way.