Costaripa symbolizes excellence.

Costaripa is located in the heart of Valtènesi. The Valtènesi growing region stretches from north to south between the towns of Salò and Desenzano, in the morainic amphitheater on the Brescia shore of Lake Garda.

This area holds a unique microclimate influenced by Italy’s largest lake. The lake acts as a hinge between three regions, Lombardy, Veneto, and Trentino-Alto Adige. Valtenesi's climate is mitigated by its proximity to the lake, creating a Mediterranian microclimate; this proximity softens the intense climate of the Alps in the north. Costaripa has owned vineyards in the hills of Valtènesi since the late 1920s; with time and considerable knowledge, they evolved into the most important winery of this appellation. Launched 3 generations ago by Mattias Vezzola senior, it is presently captained by his grandson and namesake, Mattia Vezzola, along with Mattia’s 2 children, Nicole and Gherardo. Valtènesi deserves a pat on the back for its part in the wines of Costaripa. The glacial till soils of these hills deliver plenty of finesse and acidity to the grapes. This precious microclimate is the backbone for which Costaripa is able to produce graceful, crisp wines unfailingly.

Costaripa is rose.

The history of Costaripa is wholly attached to rosé wines. Since the winery's establishment, it has, with great devotion, made rose wine its principal focus. With a nod to the big 3 in Provence, they are one of the first Italian wineries to implement the exclusive vinification of rosé wines as their primary product. Theirs are not substitutes for red wine vinification nor as a fashionable, consumer-driven frolic. Costaripa takes great pride in the history of Valtenesi's rich rose wine history, moreover, the area's loyalty to Groppello, its principal grape, no matter how finicky it can be.

Mattia, what a legend looks like.

This is not Mattia Vezzola's first rodeo. He is recognized as one of the most valuable consultants in the production of Franciacorta DOCG. He began building his resume as the winemaker behind the most promising Brand of Franciacorta and was the principal leader in building the DOCG into what it is now. He has not been named winemaker of the year fistfuls of times for nothing. His knowledge of winemaking is immense; with 50 vintages notched in his belt, one could say Mattia is Valtenese. His passion is split in the cellar. One-half is established in history- the still wines his family's winery was founded on, with the use of time-honored grape varieties, centralizing on Groppello. The other half is pure youthful passion. On his first trip to Champagne in 1970, Mattia fell in love with sparkling wine. He returned with the dream to make classic Chardonnay and Pinot Noir "champagne method" sparkling wines in Lombardy. For half a century, he has worked to build the sparkling wines of Lombardy, and more currently, "Mattia Vezzola Classic Method" wines, to their position.

Fun Fact:
Perhaps one of the oldest rosé wines in Italy,
the rosé (chiaretto) of the Valtènesi area was founded in 1896

From nose to mouth, one is delightfully swathed in delicate fragrances and tastes that win you over with pleasantness rather than vigor.
Add to this its engaging structure on the palate,
stemming from Costaripa's preference to refine the wine in wood partially. Accordingly, conveying the pizzazz of wine made on the shores of Lake Garda. 

Produced from Groppello, Marzemino, Sangiovese, and Barbera grape varieties that grow in morainic vineyards, characterized by gravel and clay. The exposures are the best in Valtenese, facing Lake Garda. The bunches are de-stemmed and pressed; a very short maceration is then carried out with static draining and fermentation in steel containers. The final refinement takes place for 6 months, both in steel and in small, used oak barrels with a capacity of 228 liters.

RosaMara evolves in the glass with a rosé color that is soft and alluring. The nose is subtle, with hints of freshly picked fruit bind floral touches. On the palate it is light-bodied and balanced - the taste carries a pristine savory flavor with an agreeable freshness that concludes with a trace of bitter almond.

WINEMAKING: The vinification is with a method called "a lacrima" (tears); the ‘pure flower’ of the first fermentation is the only method that allows respect for the heart of the berry. It takes place by gravity, and the red grapes are left to "tear" without carrying out any pressing, naturally awaiting the draining of the noblest parts of the berries, leaving aside the components of the must closest to the marc and grape seeds, thus obtaining the purest part only from the pulp of the bunches.
FERMENTATION: neutral winery-made fermentation starter
REFINING: Fifty percent of the must ferments and ages in small 228-liter oak barrels for six months.
AVERAGE PRODUCTION:

COLOR: The most delicate color of a blossoming rose - characteristic of a very soft and delicate vinification.
TASTE: Distinctive silky and harmonious taste, expansive with a pleasant spiciness that ends in a long finish.
NOSE: Animating, complex, but at the same time delicate and with an appealing elegance. Fine notes reminiscent of hawthorn, cherry cherries, and pomegranate.

Costaripa | Sparkling Rosé Brut

'Mattia Vezzola' Classic Method

A sparkling wine of
great unrestrained elegance, fresh, delicate, and aromatic.
In the glass, it dances with a fine and persistent perlage,
pale and luminous in color, reminiscent of a faded
heirloom English garden rose.

GRAPE: Chardonnay 80% Pinot Noir 20%
SOIL: Morainic
VINEYARD: Average age of vine = 40 years
Refinement: At least 24 months on the lees

Vezzola, one of the greatest Italian winemakers in the world of bubbles, whose first bottle dates back to 1973. The Pinot Noir and Chardonnay vineyards are farmed in the alluring natural scenery of the Valtènesi. Despite the proximity of the mountains, the microclimate is relatively mild, influenced by the presence of the large Garda basin and its constant morning and evening breezes. This position has proven perfect for producing Classic Method sparkling wine grapes. At the end of the soft pressing, fermentation occurs, 35% carried out in oak barriques and the rest in stainless steel. After a few months, the cuvée is created. The second fermentation occurs in the bottle, aging on the lees for 24 months.

The nose opens on aromas of raspberry, currant, small berries, citrus aromas, and floral hints—harmonious, silky, and creamy fruit, which cordially extends towards a saline and refreshing finish.

COLOR: Delicate old rose, dense and very fine perlage
NOSE; Small fruits such as raspberries and currants, citrus hints of lime peel
TASTE: Fresh and very delectable, fine and creamy, thanks to the loyal, fine bubbles

This sparkling wine expresses all the sophisticated elegance one would desire from a delicate and creamy rosé. Made by Mattia The Classic Method Brut "Mattia Vezzola" sets in stone the triumph of Mattia’s winemaking mastery. Elegance and harmony, with an almost chewable tastiness in which the continuance of Chardonnay flavors layer one’s pallet. A total pleaser labored with distinguished skill, which comes from experience earned in the cellar with decades of trials and experimentations.

The Chardonnay grows in the most fitting areas of Lake Garda and Iseo, in vineyards of gravelly and calcareous subsoil. The first fermentation of the must takes place in steel containers and – for 35% of the mass – in small white oak barrels, resting on the lees for 8 months. The second fermentation takes place in the bottle, following the production principles of the Classic Method. The sparkling wine matures on the lees in the bottle for 24 months until the disgorgement, dosage, and bottling procedures begin.  

The Spumante Metodo Classico Brut "Mattia Vezzola" Costaripa shows itself with a straw blond color, fine bubbles, and good persistence. The nose is concentrated and subtle with layers of fruit, herbs, honey, and bread crust. In the mouth, it is medium-bodied, with a velvety mouthfeel characterized by a refined sapidity. A wine that will brighten up your most elegant aperitifs, also presenting you the possibility to continue serving it at dinner.

Color: Straw yellow with fine perlage
Nose: Intense but delicate, with notes of white fruit, honey, aromatic herbs, and bread crust
Taste: Fresh, soft, lively, savory, and elegant

Vinification: Traditional, on skins, with regular fermentation and prolonged maceration, allowing Campostarne to acquire more elegance, structure, and taste complexity.
Aging: 100% of the wine ages in 228-liter older white oak casks for about 12 months before spending six months resting in the bottle.
Color: Intense, deep ruby red
Aroma: A complex bouquet of flowers and forest fruits, blackberries and raspberries, well-rounded and intense.
Taste: Excellent harmony, good texture with a full structure, satisfying sensations on the nose and palate with hints of cherry and stewed fruit. Excellent development in the bottle is possible.

Vinification: Traditional in red, with regular fermentation and prolonged maceration in contact with the skins, enabling Maim to acquire greater gustatory complexity.

Aging: 100% of the wine is refined in small 228-liter in old white oak barrels for about 12 months before aging in bottles for over one year.

Groppello is an ancient vine that has been grown in Valtenèsi since at least 1250. Costaripa has vinified this variety in the most established tradition since 1990. Maim is aged for 12 months in small oak barrels. Bottled in the spring of the second year after harvest, laid in bottles for the aging of at least 10 months.

COLOR: Ruby red with bright and deep crystalline reflections.
BOUQUET: Intense violet, extra-ripe fruit, underwood, and spices with the balanced sensation of flint, black pepper, and licorice.
FLAVOUR: Excellent balance with silky and flexible tannins, which support the velvet and gentleness typical of the variety. Extraordinarily fine texture with an endless finale reveals a superb and elegant structure.
PAIRING: Ideal with Parma ham, bresaola, culatello and se