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.
Wine exported to
Canada, USA, Australia, Puerto Rico
Most recent awards
- 2015 | Vinous88
- 2012 | Wine & Spirits90
Grape Varieties:
Groppello, Marzemino, Sangiovese and Barbera
Fermentation container:
Stainlesss steel and oak
Length of alcoholic fermentation:
15 days
Type of yeast:
Selected yeast
Fermentation temperature:
16-18 °C (60.8-64.4 °F)
Maceration technique:
The "teardrop" vinification: only pure free-run juice resulting from static dripping before fermentation, often considered the heart of the grape, is used.
Length of maceration:
2 hours
Malolactic fermentation:
No
Aging containers:
60% in oak, 50% 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:
A single vineyard in Valtènesi, bordering Lake Garda
Soil composition:
Calcareous clay, morainic
Vine training:
Guyot
Altitude:
250 meters (820 feet) above sea level
Vine density:
5,000 vines per acre
Yield:
96 quintals per hectare
Exposure:
Southeastern
Age of vines:
25-30 years old
Time of harvest:
September
First vintage of this wine:
1936
Total yearly production (in bottles):
150,000 bottles a year
Tasting notes:
Boasting a gorgeous, luminous shade of pink, it has floral, fruity, ample and intense aromas, recalling May flowers, black cherries and pomegranate. Well balanced and silky on the palate, with a subtle, pleasing almond finish; very persistent, characteristically fresh and appealing.
Serving temperature:
Best served at 8-10 °C (46.4-50 °F).
Food pairings:
A very versatile and food-friendly wine! Try it with starters, first courses and fish.
Aging potential:
5-6 years
Alcohol:
Alcohol cont.: 12.5% by vol.; dry extract: 22.4; total acidity: 6; residual sugar: 4; pH: 3.43
Winemaker:
Mattia Vezzola