Fresh but well-structured wine with intense aromas of fruits and hazelnuts. Perfect pairing with smoked eel salad, tangy apples and horseradish.
Food/wine pairing
Wine tasting advice
Intense straw yellow with golden hints. 
Intense bouquet of fruity aromas (citrus, pear, green apple, tropical fruits), hazelnut and white flowers. Light saline notes in the back mouth, almost brined. 
Fresh but with a good structure. Vinification
Organic viticulture (certified since 2012). Harvest end of September/beginning of October. Mild pressing. Fermentation of the grape must by skin maceration for one week. Ageing on lees in acacia barrels for about 7 months, then in stainless steel tanks for 6 months and, finally, in Rhenian bottles for an additional 4 months.
Terroir
The Rauten vineyard, with a surface of 1.5 hectares and dedicated to the Nosiola grape only, is surrounded by the limestone cliffs of the Dolomites and encased in the Sarca Valley, known for its sub-Mediterranean micro climate, touched by the winds of Lake Garda. The soil is composed of lean lands of alluvial sand and limestone.
Le vigneron
The pretty little Rauten estate of the Salvetta family is nestled between the Sarca River and a limestone cliff in the Dolomites. It extends over an area of just 1.5 hectares and, on this sandy soil, is dedicated to the only Nosiola grape.
Francesco Salvetta, a strong advocate of this variety, the only indigenous white grape variety in the region, represents the third generation of the family micro-farm, converted to organic farming in 2012. From Nosiola, Francesco also produces a famous sweet wine: The Vino Santo, not to be confused with the Tuscan Vin Santo.
Intense straw yellow with golden hints. Intense bouquet of fruity aromas (citrus, pear, green apple, tropical fruits), hazelnut and white flowers. Light saline notes in the back mouth, almost brined. Fresh but with a good structure. Vinification
Organic viticulture (certified since 2012). Harvest end of September/beginning of October. Mild pressing. Fermentation of the grape must by skin maceration for one week. Ageing on lees in acacia barrels for about 7 months, then in stainless steel tanks for 6 months and, finally, in Rhenian bottles for an additional 4 months.
Terroir
The Rauten vineyard, with a surface of 1.5 hectares and dedicated to the Nosiola grape only, is surrounded by the limestone cliffs of the Dolomites and encased in the Sarca Valley, known for its sub-Mediterranean micro climate, touched by the winds of Lake Garda. The soil is composed of lean lands of alluvial sand and limestone.
Fresh but well-structured wine with intense aromas of fruits and hazelnuts. Perfect pairing with smoked eel salad, tangy apples and horseradish.