Wines
A N O B O
La Nobo is a fresh new white wine experience. Because wine is more than a drink – it is discovery, it is connection, it is the creation of something memorable.
La Nobo presents a unique way to experience one of Italy’s most beloved wines – Prosecco in a still format.
Still Prosecco is simply prosecco without the bubbles. Like its sparkling sibling, it is crafted from Glera, a grape that has been cultivated in the hills of northeastern Italy since Roman times. Originally called Prosecco, the name of the grape was changed to Glera to protect the identity of Prosecco wine.
In this still expression, Glera’s pure, fruit-forward character takes center stage – white peach, green apple, pear, honeydew, and citrus. Its delicate balance of fruit, floral notes and refreshing acidity, make La Nobo Prosecco Still extraordinarily appealing and versatile.
For those with a thirst that goes beyond the typical – those explorers of the lesser-known, seekers of unique flavors and aromatic profiles, La Nobo will quench your thirst.
R O E C C O D O T I L L
Light, refreshing, and easy drinking, La Nobo is Prosecco as you have never experienced it.
Variety: Glera
Region: Prosecco DOC
ABV: 10.5%
Sugar: 7 g/l
Tasting Notes: Lemon-fresh aromas give way to flavors of cashew, kiwi, and honeyed white flowers. A slightly creamy base with high-toned acidity offers a long-lasting finish to this unique still prosecco.
Pairing Suggestion: Glera’s food friendly nature stems from its bright acidity, which refreshes the palate without overpowering delicate flavors. Its versatility makes it easy to pair across multiple courses and it is equally suited for casual get-togethers and elegant dinner parties.
Glera shares aromatic profiles with certain ingredients – fresh fruits, dairy, cheeses – that create harmonious pairings that enhance both the food and the wine. Classic matches include antipasti with rich, cured meats like prosciutto and salami, creamy cheeses like mozzarella, burrata, goat and ricotta, and sharp, salty cheeses like Parmigiano-Reggiano and Pecorino; a range of seafood including oysters, shrimp, delicate white fishes, sushi, and sashimi; cuisines with pronounced, spicy heat cuisines like Thai, Vietnamese, Indian and Mexican. Light, fruity, and delicate creamy desserts pair well – fruit tarts, strawberry shortcake, fruit sorbets, cheesecake, and crème Brule – as do simple baked goods like pound cake, sugar cookies and shortbread and macaroons.
Available In: 750ml
LA NOBO
e f o r e t e u b b l e s – A R r t o P r o s e c c o ’ s Q u i e t O r i g i n s
While still prosecco may seem like a modern innovation, it has existed for centuries. Long before the world associated Prosecco with its joyful sparkle, it was originally a still wine. Prosecco’s transformation into a sparkling icon began in the late 19th century when Federico Martinotti and Eugene Charmat developed the secondary-fermentation tank method that gives the wine its bubbles.
Though now synonymous with its bubbly effervescence, the Prosecco DOC consortium allows the wine to be crafted in three distinct styles: Spumante, the fully sparkling version most people know; Frizzante, a semi-sparkling style; and Tranquillo, the still version that skips secondary fermentation. Before the advent of the Martinotti – or Charmat – method all Prosecco was still, and even today Glera growers continue to craft their grapes into a still wine they serve on their own tables.
Eclipsed by its sparkling counterpart, it’s rare to find Prosecco Still on Italian shelves and it is even more elusive beyond Italy’s borders; but for wine lovers, it is worth searching out as it offers something truly refreshing and unique – a return to Prosecco’s quiet beginnings and a new way to experience its timeless charm.
