Nicolodi Alfio
Alfio Nicolodi makes mountain wine in the mountains. His grapes ripen at high altitude, breathe fresh and clean air, and enjoy a truly enviable view. The quality of life for those living in the mountains is generally higher than for those living in the suburbs of cities, and the same applies to the grapes.
The Nicolodi winery was established in the early 1900s in the heart of Val di Cembra, thanks to grandfather Antonio, who found in the historic district of Carraia the ideal habitat for himself and his wine. Since 1985, Alfio has officially taken the field, with a deep desire to personally oversee the entire production process, from the vine to the bottle, from the work in the vineyard to the winemaking in the cellar. The vineyards grow at over 500 meters above sea level, on medium-textured soils rich in clay, cultivated using the traditional Trentino pergola system or the modern guyot system. All agronomic activities are carried out by hand, with great care and respect for the plant and the surrounding nature. Since 2000, Alfio has commits with energy and passion to reintegrate the historical grape varieties of the Valle di Cembra into his production, replanting ancient native clones that are slowly bearing fruit.
Alfio Nicolodi produces wines with a fresh and engaging aromatic profile from typical grapes of the region such as Gewurztraminer, Muller Thurgau, and Riesling for white grape varieties and Pinot Nero and Lagrein for black-skinned varieties. In both cases, the aim is always to transfer into the glass the quality level that those grapes can reach in that specific territory. The alcoholic fermentations of the white wines are carried out in temperature-controlled steel tanks with a cold maceration, useful for keeping intact the typical terpenic aromas of the semi-aromatic grapes that Nicolodi makes extensive use of. For the reds, on the other hand, the steel container is preferred for the first phase of winemaking, always at controlled temperature with daily pump-overs and used wood for the aging that precedes bottling. Val di Cembra in a glass, what are you waiting for?
Alfio Nicolodi makes mountain wine in the mountains. His grapes ripen at high altitude, breathe fresh and clean air, and enjoy a truly enviable view. The quality of life for those living in the mountains is generally higher than for those living in the suburbs of cities, and the same applies to the grapes.
The Nicolodi winery was established in the early 1900s in the heart of Val di Cembra, thanks to grandfather Antonio, who found in the historic district of Carraia the ideal habitat for himself and his wine. Since 1985, Alfio has officially taken the field, with a deep desire to personally oversee the entire production process, from the vine to the bottle, from the work in the vineyard to the winemaking in the cellar. The vineyards grow at over 500 meters above sea level, on medium-textured soils rich in clay, cultivated using the traditional Trentino pergola system or the modern guyot system. All agronomic activities are carried out by hand, with great care and respect for the plant and the surrounding nature. Since 2000, Alfio has commits with energy and passion to reintegrate the historical grape varieties of the Valle di Cembra into his production, replanting ancient native clones that are slowly bearing fruit.
Alfio Nicolodi produces wines with a fresh and engaging aromatic profile from typical grapes of the region such as Gewurztraminer, Muller Thurgau, and Riesling for white grape varieties and Pinot Nero and Lagrein for black-skinned varieties. In both cases, the aim is always to transfer into the glass the quality level that those grapes can reach in that specific territory. The alcoholic fermentations of the white wines are carried out in temperature-controlled steel tanks with a cold maceration, useful for keeping intact the typical terpenic aromas of the semi-aromatic grapes that Nicolodi makes extensive use of. For the reds, on the other hand, the steel container is preferred for the first phase of winemaking, always at controlled temperature with daily pump-overs and used wood for the aging that precedes bottling. Val di Cembra in a glass, what are you waiting for?
