Vino novello is Italy's "new wine," made from grapes harvested that very autumn. Produced with a special technique called carbonic maceration (fermenting whole, uncrushed grapes), it turns out fresh, brimming with fruit, low in tannin and light on its feet. In Japan, Beaujolais Nouveau is the household name for "new wine," but Italy has its own new wine that is eagerly awaited every autumn.
How It Differs from Beaujolais Nouveau (a common misconception)
People often assume novello is simply "the Italian Beaujolais," but the two are quite different inside the bottle. Beaujolais Nouveau is made from the Gamay grape in the Beaujolais district of France and is released on the third Thursday of November. Novello, by contrast, is made from many different grape varieties all over Italy, and by law it can be released from 00:01 on 30 October and must be sold by 31 December of the same year.
The other big difference is how it is made. Since a 2012 change in the law, Italian novello must be produced with at least 40% carbonic maceration (it was 30% before). Only wines classified as DOP or IGP may use the name, with a minimum 11% alcohol and no more than 10 g/L of residual sugar. In other words, novello is not an "imitation of Beaujolais" but an Italian autumn tradition protected by its own law.
Taste profile
In carbonic maceration, whole uncrushed grapes go into the tank and fermentation begins inside the fruit itself. This creates showy aromas of banana and strawberry candy, while tannins stay very gentle. It is the kind of bottle you chill and drink freely, an autumn picnic wine.
| Item | Tendency |
|---|---|
| Body | Light |
| Acidity | Medium, fresh |
| Tannin | Very light |
| Aroma | Red fruit, banana, candy, flowers |
| Serving temperature | 12 to 14C (lightly chilled) |
How style changes by region
Novello is made across all of Italy, but its character shifts from region to region.
| Region | Style tendency |
|---|---|
| Veneto | High production, light and fruity, a table staple |
| Piedmont | Made with grapes like Barbera, taut with fresh acidity |
| Tuscany | Sangiovese-led, with a bit more structure |
In the cellar, the higher the share of carbonic maceration, the more showy the aromas and the more the fruit comes forward. Novello is not a wine to age but a wine to "drink now, this autumn." Once you open the bottle, the rule is to enjoy it soon.
Enjoying it in Japan
In Italy, novello is inseparable from an autumn tradition called San Martino (the Feast of Saint Martin, 11 November). On that day farmers open the new barrels to taste the young wine, and at village festivals (sagre) people enjoy roasted chestnuts (caldarroste) together with novello. There is even an old proverb, "By San Martino, every must becomes wine," so ordinary is this autumn ritual for Italians. In Japan only Beaujolais tends to be known, but this pairing of roasted chestnuts and new wine is the real taste of an Italian autumn.
At the Japanese table, chill it lightly and try it with salt-grilled yakitori, salt-grilled sanma (Pacific saury), sauteed mushrooms, chestnut rice or roasted sweet potato and other autumn flavors. With so little tannin, it does not clash with the delicate dashi of Japanese food. Even without a cellar, 30 minutes in the fridge before serving brings it to just the right temperature.
Federico's pick
Novello itself is seasonal and scarce, but its charm, "a light red as fresh and fruity as if just pressed," can also be found in wines you can enjoy all year round. What I often pour in this season is the Barbera d'Alba made by Alessandro Rivetto in Piedmont. Its firm acidity, juicy fruit and light touch make it an everyday red that is perfect for novello lovers. I like it lightly chilled, alongside chestnut or mushroom dishes.
Choosing and drinking it
When choosing a novello, always check that it is the current year's vintage. Last year's novello is already past its prime. Ideally finish it within a few days of opening. Do not over-chill it: enjoy the aromas at 12 to 14C. To brush up on how it differs from the French new wine, see our Beaujolais Nouveau article as well.
FAQ
Can novello be aged for years?
No. Novello is not for aging but a wine to finish within the year. Once you buy it, enjoy it soon.
Which is sweeter, novello or Beaujolais Nouveau?
Both are dry at heart. Novello is capped at 10 g/L of residual sugar, so it is not a sweet drink. Its fruity aromas can sometimes read as "sweet."
A common mistake?
Drinking it at room temperature. Just a little chilling makes the aromas and fruit stand out.
When can I get it?
Italian novello appears each year from 30 October and disappears by year's end. It is an autumn-only pleasure.
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