Maim Valtenesi DOC

Costaripa is located in the tiny lakeside village of Moniga del Garda, set in the hills facing the western shore of Lake Garda and one of the world’s northernmost territories that still enjoys an almost-Mediterranean climate. In 1936, Mattia’s grandfather (also named Mattia Vezzola) fell in love with these well-ventilated, sloping morainic vineyards that had been impeccably cultivated as far back as the late 1800s. In the early 1970s, the estate took the name Costaripa, named for the favorable position of the vineyards: in Italian, costa ripa essentially means “steep shoreline”.
In the mid-nineties, the new generation began to make changes in the winery, stirring up a major quality revolution. Mattia applied the techniques he’d learned in Burgundy to reduce yields per vine by half and use cold maceration and barrique aging on the native Groppello grape, producing excellent results. One of Mattia’s top priorities has always been to maximize local potential and especially local grapes, such as the elegant Groppello or the fragrant Marzemino. After decades of making top wines, Mattia’s reputation for making wines that have become the benchmark for quality precedes him in every country in the world. The list of awards and accolades he has received is endless.
The winery boasts forty hectares under vine, the majority of which are found surrounding the winery. Mattia cultivates first and foremost local native grapes, such as Groppello and Marzemino, but also Sangiovese and Barbera.

From a single vineyard in Valtènesi, bordering Lake Garda, about 240 meters (800 feet) above sea level, with calcareous clay soil. Aged in 228-litre used white oak pièce for about twelve months and in bottle for twelve months.
Groppello is an ancient variety, with evidence of its cultivation going back as far as 1250. It is known for its tight bunches, which inspired its name: groppa means “knot” in Italian. It leads to wines with unique personalities with flavorful, medium-bodied palates, often with a floral and nutty aromas.
Maim features great balance and the velvety texture typical of the grape.


Wine exported to

Canada, USA, Australia, Puerto Rico

Grape Varieties:

100% Groppello

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

7 days

Type of yeast:

Selected yeast

Fermentation temperature:

28 °C (82.4 °F)

Maceration technique:

Traditional, on skins, with regular fermentation and prolonged maceration.allowing Maim to acquire more taste complexity.

Length of maceration:

15 days

Malolactic fermentation:

Yes

Aging containers:

Barrique

Container size:

225 L

Container age:

15 YEARS

Type of oak:

Oak

Bottling period:

Spring

Aging before bottling:

12 months

Aging in bottle:

18-30 months

Closure:

Natural Cork

Organic:

No

Vineyard location:

A single vineyard in Valtènesi, bordering Lake Garda

Soil composition:

Calcareous clay

Vine training:

Guyot

Altitude:

250 meters (820 feet) above sea level

Vine density:

5,000 vines per acre

Yield:

85 quintals per hectare

Exposure:

Southern, southeastern

Years planted:

1995, 1998

Age of vines:

20-25 years

Time of harvest:

September

Total yearly production (in bottles):

7,000 bottles

Tasting notes:

Lively, brilliant ruby red, rather light hue; the nose opens with intense notes of violets, ripe fruit, brushwood and small berries; spicy and round, with well-balanced nuances of flint and olive wood; very harmonious. palate, sweet, silky tannins, characteristic varietal

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Aging potential:

10 years

Winemaker:

Mattia Vezzola