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.

CLIMATE TREND 2017:

Vintage strongly characterized by an unusually strong frost on April 17th and 18th with significant damage to the vineyards located in flat areas, while all our vineyards grown on even minimally sloping terrain, better if influenced by the temperate climate of the Lake, did not have significant qualitative repercussions but exclusively quantitative (-30% yield)

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:

This Rosé was born from the idea of ​​expressing an unusual will, combining the Speed ​​and energy of Pinot Noir with the elegance of Chardonnay; values ​​that are expressed in the pale pearl color. Bubbles produced with the second fermentation in the bottle, very fine and discreet that totally solicit the most demanding palate. 50% of the must ferments and evolves in 228-liter white oak barrels for about 8 months. AGING 54 – 60 months from the harvest.

THE WINE:

Very fine and unusually persistent perlage, with well-distributed chains forming the density of the crown. The delicately powdery nuance amplifies and makes the antique pink color shiny. On the nose It shows a complex of very ripe red fruit, strawberries, currants and wild peach. Citrus and floral notes of peony and cyclamen. Ample in the sweetness of the ripeness of the small fruits and freshly picked white flowers. On the palate Refined texture and sustained crunchiness very evident. Lightness and thickness converge in extraordinary elegance. Full energy to support the excellent vivacity. SERVING TEMPERATURE 4 - 6 °c

FOOD PAIRING:

Ideal with raw seafood, gratinated shellfish, caviar and calamari stew. DISH CHOSEN BY CHEF SERGIO MEI: Imperial quail roasted with herbs and puree of white celery from Verona.