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
Length of alcoholic fermentation:
Type of yeast:
28 °C (82.4 °F)
Traditional, on skins, with regular fermentation and prolonged maceration.allowing Maim to acquire more taste complexity.
Length of maceration:
Type of oak:
Aging before bottling:
Aging in bottle:
A single vineyard in Valtènesi, bordering Lake Garda
250 meters (820 feet) above sea level
5,000 vines per acre
85 quintals per hectare
Age of vines:
Time of harvest:
Total yearly production (in bottles):
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
Best served at 16-18 °C (60.8-64.4 °F).