Mattia Vezzola Brut Rosé

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.
Known for his classic-method expertise for Franciacorta wine, Mattia Vezzola came home to the shores of Lake Garda to produce his “own” traditional sparkler, using grapes grown in select vineyards around Garda and in Franciacorta. His ambitious goal has been to make Valtenesi Rosé a top contender through his own wines and his elegant sparkling rosé is further proof that it’s possible. A blend of Chardonnay and Pinot Nero. The Pinot Nero grapes are gently pressed and then vinified using two different techniques: saignée and red wine vinification. About 35% of the must ferments in small white oak pièce, which holds 228 liters.

Wine exported to

Canada, USA, Australia, Puerto Rico

Grape Varieties:

80% Chardonnay and 20% Pinot Nero

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

15 days

Type of yeast:

Selected yeast

Fermentation temperature:

18 °C (64.4 °F)

Maceration technique:

Slow and soft crushing

Malolactic fermentation:


Aging containers:

35% in oak, 65% stainless steel

Container size:

Oak: 225 L

Container age:

15 years

Type of oak:


Bottling period:


Aging before bottling:

35%: 8 months, 65%:

Aging in bottle:

18-28 months


Natural Cork



Vineyard location:

Garda and Franciacorta

Soil composition:

Calcareous clay

Vine training:



250 meters (820 feet) above sea level

Vine density:

5,000 vines per acre


95 quintals per hectare


Southern, southwestern

Age of vines:

20-25 years

Time of harvest:


Total yearly production (in bottles):

80,000 bottles

Tasting notes:

Light cherry color evolving to classic onion skin in time; white froth and fine, persistent perlage indicating excellent maturation on the lees; ample and intense nose full of ripe fruit, berry, underbrush, vanilla and redcurrant; well balanced and elegant.

Serving temperature:

Best served at 6-8 °C (42.-46.4 °F).

Aging potential:

5 years




Mattia Vezzola