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