Salvetta Nosiolo Vigneti Delle Dolomiti

About Salvetta Nosiolo Vigneti Delle Dolomiti

Salvetta Nosiolo Vigneti Delle Dolomiti has a lush and full body with cleansing acidity. A great pairing for fish and seafood.

Soft pressing, fermentation leaving the skins in contact with the must for a week, then rest on yeasts in acacia barrels until May and June of the following year, followed by aging in stainless steel tanks for 6 months and in bottle for another 4 months.

About Azienda Agricola Salvetta

The Azienda Agricola Salvetta farm is an old company that cultivates Nosiola in the city of Madruzzo – Sarche (Trentino). Nosiola is the only indigenous white grape variety of Trentino. It grows in a sub-Mediterranean microclimate. The farm vinifies their own grape on the skins for a week and refines the Nosiola wine in acacia barrels. The grape Nosiola is then dried and crushed during Easter Week, with fermentation and aging lasting 5 years, giving birth to the nineteenth-century “Vino Santo Trentino” (literally Trentino Holy Wine). The company has been organic-certified since 2012 (ICEA).

The Nosiola Grape

Nosiola is a golden-skinned grape variety found in northeastern Italy, mainly in the vineyards of Trentino. The versatile variety is used to make light, dry white wines, and rich, botrytis affected Vino Santo wines, which are considered some of the best sweet wines in Italy. Flavor profiles range from citrusy to tropical depending on vinification, but Nosiola takes its name from its most distinctive flavor: nocciola being the Italian for hazelnut.

Nosiola is found mostly in the hills surrounding Trento, where the terroir gives the most flavourful expression of the grape. Loose bunches and susceptibility to noble rot have given rise to Nosiola’s most important style: Vino Santo, which falls under the Trentino DOC. These wines are made from botrytis-affected grapes that have then been air-dried prior to vinification, which increases sugar concentration and results in a nutty, creamy sweet wine. Vino Santo wines differ from Tuscany’s similarly-produced Vin Santo wines in several key ways, the most important being that the Tuscan version is made from Trebbiano and Malvasia Bianca.

Nosiola has been increasingly used to make dry white wines as well, following on from international trends. These range considerably in terms of quality: at worst they are neutral and unexciting, but at best they are soft, nutty, and display floral aromas with some citrus overtones. The Sorni subregion of the Trentino DOC allows for 100 percent Nosiola in its dry white wines, but in practice, the variety is often blended with Müller-Thurgau, Pinot Bianco, or Chardonnay, among others.