Eredi di Cobelli Aldo is a small, family‑run estate in Sornì di Lavis, just north of Trento in Trentino, where the Cobelli family has farmed the same hills for over 150 years. The winery’s name honors patriarch Aldo, whose sons formalized the estate into Eredi di Cobelli Aldo after his passing, turning a long tradition of mixed farming and vine tending into a focused, terroir‑driven project. They work a handful of hillside parcels planted mostly to local grapes like Nosiola, Gewürztraminer, and Teroldego, using low‑impact, almost regenerative methods: grassed and tilled inter‑rows, minimal tractor passes, and traditional pergola training, all meant to keep the soil alive and the wines honest.

The 2016 “Grill” Teroldego comes from a specific site within that hillside zone, where a rare vein of chalk (“gesso”) runs through the clay‑loam soils, giving the reds a vertical, mineral‑driven lift uncommon in Trentino. Teroldego itself is a dark, aromatic, native variety related to Lagrein and Syrah, and here it ripens under the cool nights of the Alps and the warm afternoon Ora del Garda wind, retaining juicy acidity. The wine is fermented and aged to highlight transparency: a deep ruby‑hued, medium‑bodied red that marries dark cherry and blackberry with violet, a faint graphite‑like edge, and fine‑grained tannins that feel present but never heavy.

Why you’ll love it

• It’s a rare, age‑ready Teroldego from a tiny family estate in Trentino, built on 150+ years of mixed farming and a unique chalk‑rich terroir that gives the wine unexpected lift and structure.

• The 2016 vintage is restrained and balanced, so the wine drinks with both immediate juiciness and a quiet seriousness that will age gracefully over the next several years.

• It’s a perfect crossover red for drinkers who love Alpine freshness but crave dark‑fruited snap, somewhere between a cool‑climate Syrah, an earthy Beaujolais, and a northern Italian red grown on mineral‑rich hills.

How to serve it

• Open it an hour or two before serving, or give it a generous decant; the lifted aromas of black cherry, blackberry, and violet gain dimension and finesse when the wine breathes.

• Serve it around 60–62°F, so the acidity stays bright and the tannins stay supple without the fruit flattening out.

• Pair it with charred, rustic things: grilled lamb, duck, or sausages, or a simple platter of cured meats and aged cheeses, where its mineral‑driven edge can cut through fat and highlight the food’s savory core.