Trentino Vino Santo: centuries‑old tradition and UNESCO nomination bid

Trentino Vino Santo: origins, practices and cultural significance

Trentino Vino Santo, produced in the Valle dei Laghi (Vallelaghi, Madruzzo and Cavedine), is an enological heritage combining traditional techniques, rural landscape and communal memory. It is made from the Nosiola grape, carefully harvested and dried on characteristic arele, a slow natural process that relies on experience and local microclimates.

Key stages of the traditional production

• Harvest and selection: manual picking of Nosiola grapes with strict cluster selection.
• Drying: grapes laid on arele for months, following air and temperature rhythms.
• Ritual pressing: pressing traditionally takes place during Holy Week and carries symbolic value.
• Fermentation and ageing: prolonged processes that can last years, producing unique aromatic complexity.

Landscape and local community

Production takes place within a patchwork of small plots, known as "frate", and dry‑stone walls that reflect a longstanding human‑land relationship. These tangible and intangible elements shape the cultural importance of Trentino Vino Santo as part of local identity.

Measures proposed for protection and promotion

A formal proposal has been made to evaluate a UNESCO intangible cultural heritage nomination. Priority actions include:

• setting up a national technical panel with institutions, producers and researchers to prepare the nomination dossier;
• supporting promotion and training initiatives to pass practical skills to new generations;
• including traditional production techniques in national wine heritage protection programs;
• promoting Trentino Vino Santo as a driver for local wine tourism development.

Why recognition matters

UNESCO recognition would provide practical tools for protection, international visibility and economic opportunities for local communities. Safeguarding Trentino Vino Santo means preserving knowledge, landscapes and agricultural practices that are at risk due to declining production and changing production dynamics.

Practical tip for visitors: visitors can seek out wineries that still use traditional methods, join cellar tours and follow enogastronomic routes in the Valle dei Laghi to experience the connection between wine, place and tradition.