In 1972, during my first trip to the land defined by Gianni Brera as “the cold and humid north”, I understood the enlightening value of the perfect symbiosis between innovation and tradition; at that moment I understood what the direction of my first step in this project should be: to put technology at the service of intuition aimed at the uniqueness of our “sparkling wine” vocation. Since then, the main objective has been to give life to an “ancient classic method”, persuasive, feminine in elegance and harmony, refined and soft to chew, persistent and tasty until the fourth quarter of the palate, with a very subtle effervescence almost to remind you of the silkiness and lightness of an inimitable silk scarf.

The “Mattia Vezzola Style” is the representation of an elegant, sober femininity or masculinity, made of accurate details, which try to remain over time. Chardonnay and Pinot Noir vineyards strictly located in Valtènesi and on the external Moraines of Lake Garda in foothill areas. Strictly manual harvest with selection on the plant, pressing of the whole bunch with exclusive use of the free-run must. Part of the must ferments in small white oak barrels, even over 35 years old, in order to give our cuvées length, persistence and longevity. Each cuvée represents the union of at least 40 different wines in order to maintain every year in addition to the qualitative consistency also the same sensory profile.

HARVEST:

Always strictly by hand, maintaining the perfect integrity of the grape. At first light in the morning when the temperature of the air and the fruit are cooler, preserving the crispness of the skin.

VINIFICATION AND REFINING:

From Chardonnay and Pinot Noir grapes from the most suitable and fresh lands of Garda. Soft and slow pressing of whole grapes. First fermentation at a controlled temperature, keeping each variable linked to the integrity of each individual vineyard separate. 35% of the must ferments and evolves in small old 228-liter white oak barrels for about 8 months. Bubbles produced with the second fermentation in the bottle, very fine and discreet, which totally solicit the most demanding palate. AGING 30 – 36 months from the harvest

THE WINE:

White foam and bright effervescence, a sign of excellent maturation on the yeasts. A very delicate, pale pink, with an almost imperceptible hint that can, over time, give off a shade of pink that has just faded. The bouquet is clear, fresh and essential on the nose. Aromas of small wild red fruits, currant and raspberry, are accompanied by nuances of citrus peel. Elegant in its harmony on the palate, fleshy and extremely savoury. Full-bodied and structured, it maintains excellent fragrance and freshness. SERVING TEMPERATURE 4 - 6 °c

FOOD PAIRING

Aperitifs also with oysters, seafood platters and sushi. DISH CHOSEN BY CHEF SERGIO MEI Salmon carpaccio with light apple smoking.