Pievecroce Lugana

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.

The Trebbiano di Lugano used for Pievecroce is cultivated on the southern slope of Lake Garda, below Sirmione. The characteristic fertility of the morainic calcareous soil leads to lovely structure and fragrance. About 35% of the must ferments in small white oak pièce, which holds 228 liters and the wine ages for a total of two years before release.


Wine exported to

Canada, USA, Australia, Puerto Rico

Grape Varieties:

100% Trebbiano di Lugana

Fermentation container:

Stainlesss steel and oak

Length of alcoholic fermentation:

15 days

Type of yeast:

Selected yeast

Fermentation temperature:

18 °C (64.4 °F)

Maceration technique:

Soft and slow crushing

Malolactic fermentation:

No

Aging containers:

35%: in oak, 65% in stainless steel

Container size:

225 L

Container age:

15 years

Type of oak:

Oak

Bottling period:

Spring

Aging before bottling:

6 months

Closure:

Natural Cork

Organic:

No

Vineyard location:

Lugana, Lombardy

Soil composition:

Calcareous clay

Vine training:

Guyot

Altitude:

250 meters (820 feet) above sea level

Vine density:

5,000 vines per acre

Yield:

95 quintals per hectare

Exposure:

Southern, southeastern

Age of vines:

20-30 years old

Time of harvest:

September

Total yearly production (in bottles):

90,000 bottles

Tasting notes:

Straw yellow with light green reflections, slightly golden hues with age; fragrant, ample and elegant nose with very delicate notes of ripe apples and pears; crisp, appealing, good flavor intensity, persistence

Serving temperature:

Best served at 8-10 °C (46.4-50 °F).

Aging potential:

3 years

Alcohol:

Alcohol cont.: 12.5% by vol.

Winemaker:

Mattia Vezzola