Anisos Vallagarina Rosi, biodynamic, natural wine, Nosiola blend, rich, layered, fresh, lovely. To make his to go white wine, he continues his own way and blends 3 local varieties together to produce great harmony. It is made from Nosiola grown at 400 m, Pinot Bianco at 550 m and Chardonnay at 750m. High altitudes which yield high acidity. Employing biodynamic principles Eugenio lets the wine make itself. He adds only the tiniest amount of sulphur and does not fine or filter the wine. The natural fermentation takes place with the skins for short time. This adds depth and texture, as well as minerality and layers of complexity, savoury notes and mature stone fruits.
I once drank several glasses at fantastic Anisos Vallagarina Rosi at the ‘Antica Bottega del Vino’ in the centre of Verona. It was late into the evening and the lasting memory is a wine which although rich, complex and fascinating has an amiable drinkability which makes it so easy and so moreish. Anisos generally has only 12 or 12.5% alcohol so a great glass for lunch time. It also has the body to stand up to some seriously hearty Trentino dishes like Canederli or Pizzoccheri. It does come out a little cloudy, as it is totally unfiltered. But don’t be put off. It is a sign you are drinking something natural. Absolutely lovely white wine.
|Dry White Wine
|Chardonnay, Nosiola, Pinot Blanc
|Grapes produced at 3 different altitudes, from 400-750m. Silty limestone for Nosiola, loose limestone gravel for Pinot Bianco and Chardonnay
|A variety of different wood barrels
|0 - 5,000 bottles