MACERATED WHITE WINES

ORANGE WINES

Elektra. The name derives from the greek term ήλεκτρον (elektron, "amber"), meaning "brilliant", "shining" and "amber". Electricity and other words we use every day originate from the same root. And in fact, Elektra is an amber, electrifying wine, crafted entirely from a rare, ancient native grape variety rediscovered in recent years. Valdisole recognized its potential from the very beginning and today proudly cultivates a significant share of its vineyards in Piedmont—where this unique grape exists nowhere else in the world.

The name derives from the greek term ήλεκτρον (elektron, "amber"), meaning "brilliant", "shining" and "amber". Electricity and other words we use every day originate from the same root. And in fact,Elektra is an amber, electric wine, produced entirely from an ancient native grape variety that has been rediscovered in recent years—one that Valdisole believed in from the very beginning and of which it now owns a large portion of the cultivated hectares in Piedmont. This grape variety exists only in Piedmont.

Pandōra, from the ancient Greek Πανδώρα, means “the one who has received every gift.” In mythology, she embodies abundance, complexity, and the convergence of many forces into one. This wine expresses that same idea: a composition in which each varietal contributes its most essential character, creating a whole that is richer than the sum of its parts. Structure, aroma, and depth are all present in harmony—nothing is missing, nothing is excessive. Pandōra is fullness.

Pandōra, from the ancient Greek Πανδώρα, means “the one who has received every gift.” In mythology, she embodies abundance, complexity, and the convergence of many forces into one. This wine expresses that same idea: a composition in which each varietal contributes its most essential character, creating a whole that is richer than the sum of its parts. Structure, aroma, and depth are all present in harmony—nothing is missing, nothing is excessive. Pandōra is fullness.

ROSE WINES

ROSE WINES

Let’s travel back to 1873. You are Guests of Honour of the king of Italy during a royal ceremony held by the Savoy family. A glass of Barolo is offered to you. Here you are...forget anything you know to be a Barolo. Opening a bottle of Pnoi you will discover how the Barolo until the beginning of the nineteenth century. The inspiration for this wine comes exactly from its own history. As can be seen in the documents of the past centuries, the Barolo, once, was vinified without long macerations, obtaining a more or less intense rosé wine that almost always tended to preserve some residual sugar. Residual sugar often appeared due to the arrest of the fermentation being collected at the end of October when the winter cold was already felt. The rosé was preferred to the red wine because at that time there was not a stable way to deal with the astringency of the tannins. This changed with the introduction of prolonged aging in barriques and barrels resulting in the Barolo we know today. The Pnoi grapes are subjected to a soft pressing and the must is directly put in old oak barrels of various woods (from chestnut to oak) where it ferments and refines until the following summer. The result is a wine with delicate aromas of flowers and red fruit and with a residual sugar that makes it in some case. In a sense you taste the spirit of the grape but not is full body. This is exactly what Pnoi means in Greek; the breath of life, the spirit.

Let’s travel back to 1873. You are Guests of Honour of the king of Italy during a royal ceremony held by the Savoy family. A glass of Barolo is offered to you. Here you are...forget anything you know to be a Barolo. Opening a bottle of Pnoi you will discover how the Barolo until the beginning of the nineteenth century. The inspiration for this wine comes exactly from its own history. As can be seen in the documents of the past centuries, the Barolo, once, was vinified without long macerations, obtaining a more or less intense rosé wine that almost always tended to preserve some residual sugar. Residual sugar often appeared due to the arrest of the fermentation being collected at the end of October when the winter cold was already felt. The rosé was preferred to the red wine because at that time there was not a stable way to deal with the astringency of the tannins. This changed with the introduction of prolonged aging in barriques and barrels resulting in the Barolo we know today. The Pnoi grapes are subjected to a soft pressing and the must is directly put in old oak barrels of various woods (from chestnut to oak) where it ferments and refines until the following summer. The result is a wine with delicate aromas of flowers and red fruit and with a residual sugar that makes it in some case. In a sense you taste the spirit of the grape but not is full body. This is exactly what Pnoi means; the breath of life, the spirit.

RED WINES

RED WINES

Enigma, from the Greek αἴνιγμα, means “riddle” or “mystery”—something that invites interpretation but never reveals itself completely. This wine embraces change as its defining nature: its composition varies over time, as different grape varieties come together in ever-evolving expressions. No vintage is identical, yet each carries a coherent identity shaped by intuition, experimentation, and balance. Enigma is not meant to be solved, but experienced—an open question in the glass.
 
 
 

Enigma, from the Greek αἴνιγμα, means “riddle” or “mystery”—something that invites interpretation but never reveals itself completely. This wine embraces change as its defining nature: its composition varies over time, as different grape varieties come together in ever-evolving expressions. No vintage is identical, yet each carries a coherent identity shaped by intuition, experimentation, and balance. Enigma is not meant to be solved, but experienced—an open question in the glass.
 
 
 

Malvasia Moscata is a member of Malvasia family. It is a SINGLE VARIETY and not a blend, as many believe!

It exists only in Piedmont, and even if it has been widespread in the region since the middle ages, now very few hectares exist. This historical variety was slowly abandoned due to the more limited production with respect to Moscato White. 

In Corneliano d'Alba and the broader area of Roero, it was called Malvasia Greca or Greco, and it was often planted together with the Favorita (Vermentino) vineyards. This variety arises from the spontaneous cross between Malvasia di Parma and another variety that is probably no longer present today. Malvasia di Parma is currently not very common in the Emilia area due to its inconsistent productivity.

The history of Malvasia is one of those stories that keep you eternally in love with wine, not just as a drink but as an inseparable cultural element.

The name "Malvasia" dates back to the Middle Ages, named after the medieval and early Renaissance Byzantine fortress of Monemvasia, close to Sparta, Greece. Monemvasia means "single entrance"; it is a natural fortress with a single entry point. A critical strategic location both as a fortress and as a trading port during the Venetian empire was at its peak.

Venetians enjoyed the local wine and started trading it all around the Mediterranean basin. During the Middle Ages, the Venetians became so prolific in trading "Malvasia wine" that merchant wine shops in Venice were known as "malvasie". Soon, the vines of Malvasia mixed with the local varieties giving birth to malvasia clones. Today, Malvasia as a term applies to a family of grapes rather than a single variety.

Malvasia is one of these varieties that have been flying under the radar, despite having a history that could be argued to be every bit as prestigious as those of the grape varieties that have achieved immense popularity.

FUN FACTS

The famous Portuguese wine Malmsey, which is made on the island of Madeira, is primarily made using Malvasia grapes and stands as one of the grape's most famous uses in the present day.

Historians say Madeira wine was chosen for the famous toast at the signing of the American Declaration of Independence on July 4, 1776.

Madeira wine was a big favourite of George Washington.

It is also alleged that when Edward IV of England convicted his brother, George Plantagenet, of high treason, his private execution consisted of being "drowned in a butt of Malmsey wine," which is dramatised in Shakespeare's Richard III.

In Italy, Malvasia was once a part of the Sangiovese-based Chianti Classico blend, although a regulation change in 2006 made that taboo.

Malvasia is still one of the grapes used to make Vin Santo, the sweet dessert wine.

Valdisole started working with this variety in 2018 with promising results following two winemaking styles, amphorae and barrique. These are the only natural wines made out of Malvasia Moscata at the moment!

Malvasia Moscata is a member of Malvasia family. IT IS A SINGLE VARIETY and there are not two as many believe!

It exists only in Piedmont, and even if it was widespread since the middle ages, nowadays there exist very few hectars. This historical variety was slowly abandoned due to the more limited production with respect to Moscato White. 

In Corneliano d’Alba and the broader area of Roero, it was called Malvasia Greca or Greco and it was often planted together with the Favorita vineyards.

This  variety that arises from the spontaneous cross between Malvasia di Parma and another variety that is probably no longer present today. Malvasia di Parma is currently not very common in the Emilia area due to its inconsistent productivity.

The history of Malvasia is one of those stories that keep you eternally in love with wine, not just as a drink but as an inseparable element of culture. The name "Malvasia" dates back to the Middle Ages, named after the medieval and early Renaissance Byzantine fortress of Monemvasia, close to the city of Sparta, Greece. Monemvasia means "single entrance", since morphologically is a natural fortress with only a single point of entrance. An extremely important strategic location both as a fortress and as a trading port during the period when the Venetian empire was at its peak.

Venetians, enjoyed the local wine and started trading it all around the Mediterranean basin. During the Middle Ages, the Venetians became so prolific in the trading of "Malvasia wine" that merchant wine shops in Venice were known as "malvasie". Soon, the vines of Malvasia mixed with the local varieties giving birth to malvasia clones. Today, Malvasia as a term actually applies to a family of grapes, rather than a single variety.

Malvasia is one of these varieties that have been flying under the radar, despite having a history that could be argued to be every bit as prestigious as those of the grape varieties that have achieved immense popularity.

 
*FUN FACTS*

The famous Portuguese wine Malmsey, which is made on the island of Madeira, is primarily made using Malvasia grapes and  stands as one of the most famous uses of the grape in the present day.
Historians say Madeira wine was chosen for the famous toast at the signing of the American Declaration of Independence on July 4, 1776.

Madeira wine was a big favourite of George Washington.

It is also alleged that when Edward IV of England convicted his brother, George Plantagenet, of high treason, his private execution consisted of being "drowned in a butt of Malmsey wine," which is dramatised in Shakespeare's Richard III.

In Italy, Malvasia was once a part of the sangiovese-based Chianti Classico blend, although a regulation change in 2006 made that taboo.

Malvasia is still one of the grapes used to make Vin Santo, the sweet dessert wine.

Valdisole started working with this variety in 2018 with very promising results following two winemaking styles, in amphorae and in barrique. These are the only natural wines made out of Malvasia Moscata at the moment!

ARNEIS

ARNEIS

Arneis is an indigenous, white grape of the Piedmont region. Arneis has no genetic relationship to the notable Piedmontese red wine grape Nebbiolo but the two grapes do share a close historic relationship. For centuries the white Arneis grape was used to soften the tannins of Nebbiolo grape. In the vineyard, Arneis was often planted mixed with Nebbiolo; placed always in the least privileged rows with the main purpose that of attracting insects, birds, and small animals, keeping them away from the more valuable Nebbiolo clusters. Indeed, Arneis was there, part of the Nebbiolo vineyard first bought online. Initially, the idea was to eradicate it since there was never the intention to vinify Arneis but only Nebbiolo. However, Arneis was standing there challenging us; and we decided to take that challenge. To date, 7/8 different vinifications of Arneis spanning over the last years, are expressing this trip, which is characterised mainly by one word: experimentation.

Arneis is an indigenous, white grape of the Piedmont region. Arneis has no genetic relationship to the notable Piedmontese red wine grape Nebbiolo but the two grapes do share a close historic relationship. For centuries the white Arneis grape was used to soften the tannins of Nebbiolo grape. In the vineyard, Arneis was often planted mixed with Nebbiolo; placed always in the least privileged rows with the main purpose that of attracting insects, birds, and small animals, keeping them away from the more valuable Nebbiolo clusters.

NEBBIOLO

NEBBIOLO

The grape from which the so-called "King of wines" is obtained does not need many introductions. An autochthonous Piedmontese variety closely linked to its terroir, demanding and pretentious, it’s considered to be one of the most tandalising grapes, elegant and noble by nature. In only a few meters of distance it is able to express very different characteristics; slight changes in exposure and composition of soil affect notably the expression of Nebbiolo, which is why, just like Pinot Noir, it is found in very few places in the world and give its maximum expression in the Piedmont.  Even within its native region, Piedmont is exigent on where it prefers to grow, needing perfect sun exposure and climate. The Nebbiolo that grows on the sandy soils of Roero, for example, has a great delicacy of aromas and very characteristic smooth tannins.

It is the first grape to flower and the last one to ripe, harvested usually around mid October. The thermal excursion of October are usually accompanied by a morning fog - nebbia in Italian - from which its name originates. Despite its rigorous character, it enjoys an international and ancient reputation. Chronologically they spoke and wrote about it already in Roman times. Plinio Il Vecchio, in his manuscript "Naturalis Historia", described it as "a grape with vinous aromas from which excellent wines are produced to be preserved over time". Valdisole arises from the recovery of an old Nebbiolo vineyard, to which others have been added with different exposures and terrains of different composition. According to the characteristics of each terroir, our Nebbiolo is divided into Sand, Sun and Energy.

The grape from which the so-called "King of wines" is obtained does not need many introductions. An autochthonous Piedmontese variety closely linked to its terroir, demanding and pretentious, it’s considered to be one of the most tandalising grapes, elegant and noble by nature. In only a few meters of distance it is able to express very different characteristics; slight changes in exposure and composition of soil affect notably the expression of Nebbiolo, which is why, just like Pinot Noir, it is found in very few places in the world and give its maximum expression in the Piedmont.  Even within its native region, Piedmont is exigent on where it prefers to grow, needing perfect sun exposure and climate. The Nebbiolo that grows on the sandy soils of Roero, for example, has a great delicacy of aromas and very characteristic smooth tannins.

It is the first grape to flower and the last one to ripe, harvested usually around mid October. The thermal excursion of October are usually accompanied by a morning fog - nebbia in Italian - from which its name originates. Despite its rigorous character, it enjoys an international and ancient reputation. Chronologically they spoke and wrote about it already in Roman times. Plinio Il Vecchio, in his manuscript "Naturalis Historia", described it as "a grape with vinous aromas from which excellent wines are produced to be preserved over time". Valdisole arises from the recovery of an old Nebbiolo vineyard, to which others have been added with different exposures and terrains of different composition. According to the characteristics of each terroir, our Nebbiolo is divided into Sand, Sun and Energy.