Gianluca Salce

Location: L’Aquila, Abruzzo, Italy

Technical Bio:

Gianluca Salce is a natural winemaker dedicated to the revival of ancestral winemaking traditions in the mountainous region of Abruzzo, specifically near the town of L'Aquila. His approach is deeply personal and non-interventionist, focused on creating wines that are an authentic expression of the unique high-altitude terroir of this area. Salce is known for his commitment to forgotten local grape varieties and a winemaking philosophy that prioritizes purity and minimal human interference.

Vineyard Management and Terroir:

  • Terroir: The vineyards are situated on a small plot of land (around 1.5 hectares) at an exceptionally high altitude of 600 to 700 meters above sea level. The soil is composed of sandy loam with a significant presence of chalk and limestone, which contributes to the wines’ distinct minerality and acidity. The high altitude and dramatic diurnal temperature shifts are critical to the grapes’ development, allowing for slow, even ripening that preserves aromatic complexity and freshness.

  • Viticulture: Gianluca Salce practices biodynamic viticulture, treating the vineyard as a living ecosystem. He avoids the use of any synthetic chemicals, herbicides, or pesticides. All vineyard work, including pruning and harvesting, is done by hand. He also works with a small, native variety of sheep that graze in the vineyards, naturally fertilizing the soil.

Grape Varieties:

Salce's focus is on showcasing the unique potential of local, often neglected, grape varieties.

  • Pecorino: An ancient and rare white grape native to the Abruzzo region.

  • Trebbiano d'Abruzzo: A local biotype of Trebbiano, distinct from other varieties.

  • Montepulciano d'Abruzzo: The region’s most famous red grape, which takes on a different character at high altitudes.

  • Other varieties: Salce has also experimented with other indigenous grapes to find those best suited for his specific microclimate.

Winemaking Process:

Gianluca Salce’s winemaking is characterized by its simplicity and respect for natural processes, with a "hands-off" approach that lets the grapes' character shine.

  • Fermentation: Fermentation is spontaneous, using only the indigenous yeasts found on the grapes. No temperature control or additives are used.

  • Maceration: For both his white and red wines, Salce employs extended skin contact in fiberglass tanks. This process, which can last for several days to a few weeks, extracts texture, flavor, and color, resulting in structured wines with a rustic character.

  • Aging: The wines are aged on their lees in fiberglass tanks, which are chosen for their neutrality and ability to preserve the pure expression of the fruit. Aging can last from 18 to 24 months.

  • Finishing: The wines are bottled without fining or filtration, and with no added sulfur. The bottles are then aged for an additional year before release. This non-interventionist approach results in wines that are raw, vibrant, and full of life.