Ilaria Salvetti
Nestled in the foothills north of Torino, Ilaria Salvetti makes wine in the heart of the historic Erbaluce territory. The family's winemaking history goes back to her grandfather, Talin, who grew Erbaluce and made wine for family consumption. In 2006, her father Carlo began restoring the old family vineyards and acquiring additional parcels, a project that Ilaria and her husband, Daniele, would eventually take over. They formally established the winery in 2012 and continued restructuring and expanding the vineyards, while retaining some of the older pergola-trained vines. In 2018, they also planted a small amount of Riesling. Today, the estate comprises 4 hectares of vineyards divided into 12 parcels, surrounded by another 4 hectares of woodland. The parcels are connected by paths winding through the woods, and the entire family remains involved in the work. Carlo, now 80, still lends a hand, while Daniele, who is also a sommelier, works alongside Ilaria in the vineyard and cellar.
The vineyards are located in Caluso, on the southern hills of the Morainic Amphitheater of Ivrea, at an altitude of 320–350 meters. The soils are of morainic origin, formed by ancient Alpine glaciers that receded and left deposits of quartz, granite, sand, silt, and some clay. The area is characterized by notable temperature variations due in part to the proximity of Lake Candia, a natural glacial lake, which contributes to the quality of the grapes. These conditions are particularly well suited to Erbaluce, the native variety that forms the backbone of her production. Known for its remarkable versatility, Erbaluce is used to make sparkling, still, and sweet wines, and has been cultivated in this part of Piemonte for centuries. Ilaria is also among the first in the area to cultivate and vinify Riesling, which has found a particularly suitable home in the morainic soils.
From the outset, the family has worked in the vineyards in a respectful and natural way, with particular attention to the health of the soil, plants, and animals. They are committed to sustainable agricultural practices, including organic viticulture, for which the estate obtained certification in 2016. From pruning to harvesting, all vineyard work is carried out by hand. In the cellar, Ilaria favors spontaneous fermentation with indigenous yeasts and uses a combination of stainless steel tanks and small used oak barrels for maturation. It all began with her grandfather Talin making Erbaluce for the family table, and three generations later, the family is still making wine on those same hills.
