Azienda Agricola Salvetta is a small and beautiful estate in the town of Sarche, situated in northern Italy in the jutting cliffs of the Dolomites. A seriously lovely plot of 3 vineyards is nestled between limestone cliffs on the north and the Sarca River on the south for a total of 1.5 hectares dedicated to the local Nosiola grape. As the sub-Mediterranean microclimate pairs with the specific soil composition here, Nosiola grapes thrive--perfect for a dry and vibrant styled white as well as the traditional sweet Vino Santo. Dario Salvetta purchased the Rauten farm in the early 1930's and made the region's famed sweet wine (first made in the region in the 16th century) for decades. Now, his son Giancarlo has taken over and, in turn, passed the family winemakers' tradition to his son Francesco. All strictly organic farming practices (certified since 2012) have been used from the start, and Salvetta (a formal winery since 2009) makes truly fantastic wines in a clean and natural way.
salvetta nosiola
100% nosiola
The Nosiola Bio is a lovely example of the Nosiola grape, which is native to the northern part of Italy, in Trentino. Coming from only 1.5 hectares of organic vines, this wine was hand-harvested from the fields when the grapes were a perfect hazelnut color, as well as hand de-stemmed before a native yeast fermentation. Placed into giant acacia barrels, the juice stayed in contact with its skins for the first 7 days of fermentation before being pressed. The alcoholic fermentation took 20 days to complete, and when natural malolactic began, it lasted for nearly a month. Another 9 months in the old barrel added plenty of texture and finesse to the finished wine, which rested for one year in bottle before it was released. Pleasant white flowers back by citrus and pear come through on the nose, leading to a fresh, yet weighty mouth feel that displays tones of hazelnuts and clean salinity. This wine is perfect for hard cheeses, charcuterie, and rich seafood dishes.
100% nosiola
The Nosiola Bio is a lovely example of the Nosiola grape, which is native to the northern part of Italy, in Trentino. Coming from only 1.5 hectares of organic vines, this wine was hand-harvested from the fields when the grapes were a perfect hazelnut color, as well as hand de-stemmed before a native yeast fermentation. Placed into giant acacia barrels, the juice stayed in contact with its skins for the first 7 days of fermentation before being pressed. The alcoholic fermentation took 20 days to complete, and when natural malolactic began, it lasted for nearly a month. Another 9 months in the old barrel added plenty of texture and finesse to the finished wine, which rested for one year in bottle before it was released. Pleasant white flowers back by citrus and pear come through on the nose, leading to a fresh, yet weighty mouth feel that displays tones of hazelnuts and clean salinity. This wine is perfect for hard cheeses, charcuterie, and rich seafood dishes.