The wine tourism of Cantina Toblino tells the story of Valle dei Laghi, where the Trentino cooperative operates, bringing together 400 members. Here wine becomes the starting point for discovering a territory, its traditions and the people who daily contribute to keeping it alive. The journey began nearly twenty years ago with the opening of an inn inside the winery and is set to take a further leap in quality with the completion, expected by the end of 2027, of an important enhancement project.
“First and foremost, we welcome with a smile on our lips, because it’s the first thing a visitor notices when they arrive,” says Denis Andreis, general manager of Cantina Toblino. “Then we try to convey the beauty of this territory, ensuring that every guest can take home something of the experience we live daily. We are a cooperative and we have the honor, but also the responsibility, of telling the story of our 400 members and everything that lies behind a bottle of wine”.
The wine tourism offering includes tastings, guided paths to discover the winery’s wines and gastronomic experiences at the company’s inn. But the future promises even more articulated hospitality. Cantina Toblino has indeed launched a structural investment that involved the demolition and reconstruction of the 1964 winery, which had already been affected by structural issues. The new production area is already operational for the harvest, while work continues on the retail point and spaces dedicated to visitors.
The project provides for a space capable of telling both the technologies used in production and the history of the cooperative, with particular attention to Nosiola and Vino Santo Trentino. The latter will be the protagonist of an exhibition of great historical value: the collection of bottles produced starting from the first harvest in 1964, with only the interruptions related to vintages when it was not possible to produce it. “It will be a sort of account of our history, but also a collection destined to grow over time, leaving room for future generations,” emphasizes Andreis.
Another distinctive element of Cantina Toblino’s hospitality is Hosteria Toblino, which in 2026 celebrates nineteen years of activity. A pioneering choice for a social cooperative, born from the foresight of the board of directors at the time, who had intuited the potential of the meeting between wine and fine dining.
The kitchen is entrusted to chef Sebastian Sartorelli, a young interpreter of local gastronomy, who offers a contemporary reinterpretation of the great Trentino classics. “We try to enhance both the culinary and enological side together, maintaining a friendly and convivial atmosphere. This is our style,” explains the general manager. What is the symbolic dish of Sartorelli’s cuisine? According to the gm, it is risotto with shiitake mushrooms, prepared using mushrooms cultivated in Valle dei Laghi. An ingredient apparently distant from Trentino tradition, but capable of telling another nuance of local gastronomic identity. “It’s a particularly successful dish, because it uses a product that has also found an ideal habitat here. A different, perhaps unexpected way of interpreting the territory”.
The hospitality philosophy is also reflected in the retail point assortment, which is not limited to the cooperative’s labels. Cantina Toblino positions itself as a wine shop of the territory, with a selection of wines and spirits from other local producers. The proximity to Santa Massenza, considered the Trentino “capital” of grappa, represents a further opportunity to tell the productive richness of Valle dei Laghi.
“Our core business naturally remains Cantina Toblino wine, but we are convinced that the enhancement of the territory must be all-encompassing. For this reason we also offer products from other companies and, when possible, pairings with wines from neighboring territories,” concludes Andreis.
