Oncha Bianca

ONCIA BIANCA 2022

Region: Lazio, Italy

Grape: Passerina del Fulginate, Malvasia di Candia

Category : White

A pioneer of biodynamic wine who has studied under great masters such as Emidio Pepe and Gravner !

This is a type that is hard to find. Just one sip and you'll know it's delicious.
It's no wonder he is a leader in the Italian biodynamic world...

It's not just fruity, but is packed with a rich flavor that seems to have been condensed from the extracts of clams and shellfish.
The acidity and minerality come from Passerina, while the smooth, creamy flavor comes from Malvasia.

[Producer information]

Instructing 600 farmers across Europe!
Over the course of thirty years, we have proven that biodynamic farming works even in harsh conditions!

Agriculture is the Nolo family's roots.
Founder Carlo Noro is a leading figure in the Italian biodynamic world.
Born in 1950 in Piglio, Frosinone, Lazio.
His family has been farming for generations, producing grapes, wine, and olive oil.
When Carlo was 12 years old , due to a three-year drought, his parents gave up farming and moved with their family to Tuscany.

Carlo grew up in Tuscany and after graduating from art school he moved to Rome and opened a printing shop.
As his business became extremely busy, he chose to become a company employee and started working at a bank in order to have more free time for himself.
However, agriculture is the root of the Nolo family, and they continued farming even after moving to Tuscany.
Carlo himself never lost his passion for his roots and the land, even during his 10-plus years as an office worker. So he returned to Lazio, where his grandparents still lived, and started farming.

■ History of Carlo Noro
In 1980, he opened a farm in Pelio.
He became close friends with Podolinski, who had achieved great success with biodynamic wines in Australia.
Podolinski recommended that they start making slides for Europe, where there were no good slides, and so they started a business.
In 2013, he was awarded the 2013 Associazione Culturale Professione Biodinamica
They also established a biodynamic training center called
Carlo Noro's sons are currently in charge of grape cultivation and winemaking.
Simone Noro (37 years old) and Valerio Noro (35 years old) are both winemakers.

To date, we have trained 600 agricultural managers and farmers in biodynamic farming.
He puts what he lectures into practice on his own farm, which is in poor conditions.
The results prove the power of biodynamic farming.
The lectures attract audiences not only from Italy but also from other European countries.
We strive to create wine that is as natural as possible.

We are currently conducting experiments to see whether it is possible to grow grapes and make wine without copper.
In grape cultivation, copper helps prevent pests, but if the grapes get used to it, they become "lazy." Also, grapes grown without copper are fermented in amphorae made from clay from the farm.
We are challenging ourselves to make wine that uses as little artificial materials and metal as possible.

Founded in 1980, the company has been a pioneer in biodynamic agriculture in Italy.
The motto is "Not just for today, but for future generations."
In order to restore the original power of farmland that has been destroyed over the past 50 years, we have been promoting and practicing biodynamic agriculture.

Our approach to winemaking ------------------

[All of this is to ensure that the quality of the grapes grown in the fields is not compromised.]
　
At the heart of this philosophy is the belief that good wine can only be made from good grapes.
What's more, if the grapes are good, nothing else needs to be done.
Crops grown in a harmonious, perfect natural environment are flawless in color and shape.
That is why the goal (good wine) is at the end of biodynamic practice.

①Wine is all about the land. Everything comes from the land.
②Our goal is to produce flawless wine that anyone can enjoy.
　　
If we are able to harvest good grapes, we don't do anything special at the winemaking stage.
We turn grapes from Carlo Noro Farm into wine! Here are some of the practices:
・No SO2 added during alcoholic fermentation
- No additives to the must
Fermented with wild yeast
・We do not clarify or stabilize the wine, but leave it to time. We bottle the wine when it has naturally stabilized over time.
・Production volume: 20,000 to 25,000 bottles. Only the number that can be produced naturally.