Molmenti Garda Classico Chiaretto
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.
In the Lake Garda area, rosé is known as “Chiaretto” and this is Costaripa’s interpretation of the traditional wine. It is dedicated to its 1896 “inventor” – called Pompeo Gherardo Molmenti. It is made using the “saignée” method and is fermented in oak barrels, just as tradition dictates. A wine with surprising longevity and great personality. About 35% of the must ferments in small white oak pièce, which holds 228 liters. It ages a minimum of two years before release.
Wine exported to
Canada, USA, Australia, Puerto Rico
Most recent awards
- 2017 | Gambero RossoTre Bicchieri
60% Groppello, 40% Marzemino, Sangiovese and Barbera in equal proportions
Length of alcoholic fermentation:
Type of yeast:
18-24 °C (64.4-75.2 °F)
Technology is represented by "teardrop" vinification, i.e.: the use of pure free-run juice resulting from static dripping before fermentation, often considered the heart of the grape.
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
95 quintals per hectare
Age of vines:
25-30 years old
Time of harvest:
Total yearly production (in bottles):
Delicate pink with appealing reflections of ripe cherry; the nose is ample, elegant, reminiscent of sweetly scented white flowers and berries, with subtle vanilla notes; structured, silky-textured palate, persistent floral and fruity notes, light almond nuance and freshness.
Best served at 13-16 °C (55.4-60.8 °F).
Alcohol cont.: 12.5% by vol.