Rosamara Valtenesi Chiaretto 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.

Mattia’s goal of making Valtenesi Rosé a top contender on the wine market is clear with this lovely blend of Groppello, Sangiovese, Marzemino and Barbera. Dubbed by Mattia as the “vino di una notte,” meaning “overnight wine,” the grapes are picked in the crisp morning air and vinified through the night. It requires great winemaking sensibility to gauge the perfect balance between subtlety and structure, and the precise color that represents it. 50% of the must ferments and ages in small, 228-liter pièce for about six months while the rest ages in stainless steel.