Salvetta

The Salvetta winery is a faithful, artisanal interpreter of Nosiola, a variety lovingly bred in the mountains of Trentino. Although the estate's historical roots go back as far as the 16th century, it was Dario Salvetta who, in the 1930s, founded today's winery after acquiring the property from the heirs of Giacomo Sommadossi, a winemaker and emissary of the Counts of Castel Toblino, who produced a Vin Santo Puro at Maso Rauten, for which recognition dates back to 1825. The business was later continued by Renato, Umberto, Franco and Giancarlo, Dario's sons. After a brief period of separation, which lasted from 2003 to 2009, Giancarlo breathed new life into the estate by bringing his strong passion for viticulture and converting the estate to organic farming.
The Salvetta estate, located in the Sarca Valley, has been fully certified organic since 2012. The vineyards are located at 250 metres above sea level and benefit from the southern exposure, soils of alluvial origin and frequent winds. In this pedoclimatic context, the winery exclusively grows Nosiola, the only native white grape variety of Trentino. The name of this late-ripening vine derives from the local dialect term meaning 'hazelnut', referring to the appearance of the shoots or the colouring that the grapes take on when fully ripe. Harvesting is carried out strictly by hand and the must for the white wine remains in contact with the skins for a few days, with the mass then placed to mature in acacia barrels on the fine lees. Instead, the bunches destined for Vino Santo are harvested late and left to dry on racks. After vinification, the wine is aged for a good five years in steel and oak barrels.
There are just two labels offered by the Salvetta wine cellar that show the many and valuable aptitudes of Nosiola: a macerated white wine and a Vino Santo Trentino. These are expressions that bear witness to the ancient bond between the vine and the territory, a bond that the Salvetta family intends to enhance.