Salvetta

Salvetta

The Salvetta brothers were among the first to recognize the particular organoleptic characteristics of this wine, deciding in 1974 to bottle with cork stopper, and today the Nosiola wine produced with organic methods turns out to be a particularly structured and full-bodied wine. To achieve these characteristics, the grapes undergo a soft pressing, leaving the skins in contact with the must to extract the primary aromas of the variety. The separation of the must takes place in a natural way. Nosiola then rests patiently in seasoned acacia barrels until the end of its fermentation, remaining on the lees until May-June of the following year. Its aging is concluded, at least a year and a half after fermentation in the bottle ancient Rhine. The Company Nosiola Agricola Salvetta, for these special characteristics, it should be drunk at a temperature around 15 degrees, and is accompanied excellently with first courses and dishes of fresh water fish, although, for the its defined structure also lends itself to pairings with food by the most flavors.  Nosiola, ancient and unique Trentino white grape variety, characterized by a late ripening (such as the varieties of red fruit), is always in the Sarca Valley features that encourage and enhance the distinguishing features: dry and calcareous soils and a microclimate generated by the winds that blow in the area. Here the vineyard - guyot with chestnut poles - produces its sweet golden grapes. Following an original tradition, the wine is made, leaving the wine must for a week in contact with the skins. Nosiola then rests patiently in seasoned acacia barrels until the end of its fermentation, remaining on the lees until May-June of the following year, and will culminate in bottle ancient Rhine for at least a year and a half. The time and the return to traditional and natural vinification and aging methods make it possible to Nosiola to fully express their own distinctive characteristics, extracting the main flavors of the grape and developing in barrels and bottled secondary. The result is a structured wine, able to give the best of themselves to be at least 15 degrees.

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