{"id":104995,"date":"2025-07-04T10:58:55","date_gmt":"2025-07-04T10:58:55","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=104995"},"modified":"2025-07-04T10:59:05","modified_gmt":"2025-07-04T10:59:05","slug":"dry-riesling-nicola-biasi-progetto-mosella","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/dry-riesling-nicola-biasi-progetto-mosella\/","title":{"rendered":"Rethinking Riesling: Nicola Biasi Brings Sustainable Innovation to the Mosel"},"content":{"rendered":"\n

After reshaping the landscape of sustainable viticulture in Italy with his “Resistenti Nicola Biasi” project and earning accolades for emblematic wines like Vin de la Neu, Friulian oenologist Nicola Biasi embarks on a new international chapter with the launch of Progetto Mosella.<\/h2>\n\n\n\n

A New Vision for a Classic Terroir<\/strong><\/h2>\n\n\n\n

This project is not merely geographical but also philosophical, technical, and visionary. Its aim is to interpret Germany’s signature grape variety, Riesling<\/strong>, in the context of climate change, viewed through the lens of sustainability and innovation.<\/p>\n\n\n\n

The heart of this initiative is located in Briedel<\/strong>, in the upper Mosel region, just a few kilometers from the Belgian border. Here, in 2023, Biasi, together with biologist Martina Casagrande<\/strong>\u2014a long-time collaborator at Nicola Biasi Consulting\u2014acquired a 3,000-square-meter vineyard planted with Kerner and Riesling. The two varieties, vinified separately, produced distinct and interesting wines. However, it was the Riesling\u2014interpreted in a dry style more akin to the Rheingau than the classic Mosel canon\u2014that became the centerpiece of the project.<\/p>\n\n\n\n

“Innovating while respecting tradition: this is the principle that guides our every choice,” comments Nicola Biasi.<\/strong> “Today, even in the Mosel, thanks to low yields and precision agronomic management, it is possible to produce dry Rieslings of great balance and depth without relying on residual sugar. It is a tangible response to a changing viticulture in a changing climate.”<\/p>\n\n\n\r\n