Lombardy

The geological origins of the soil date back to the time when African and European plates collided, creating the Alps. The diversity of the terroir lends minerality and elegance to this white-pressed Nebbiolo rarity. straw yellow with golden reflections. Lush bouquet of green apple, citrus fruits, honey and toasted bread. Dry and fresh on the palate, this unusual white provides a lot of drinking pleasure, rounded off by a fine minerality in the complex finish. Be sure to aerate! SUPERIORE.DE

This single-varietal Riesling comes from well-ventilated vineyards with Alsatian clones and combines freshness, structure and ageing potential. After manual harvest in small crates and one night of cooling at 10 °C, the grapes are gently pressed. The must remains on the lees for 48 hours to extract aromatic precursors before fermentation begins in stainless steel tanks. The wine then matures for six months on the fine lees.

This Blanc de Noir from Conte Vistarino is made from gently pressed Pinot Nero grapes and is matured using the Charmat method. After fermentation, the wine matures on the lees for six months, giving it finesse and structure. Fine aromas of white flowers, apple and hazelnut on the nose, dry, precise and balanced on the palate. The elegant perlage, straw-yellow colour with a greenish shimmer and clear style make it a sophisticated sparkling wine that impressively reflects the nobility of Pinot Nero - complex and yet immediately accessible. SUPERIORE.DE

This elegant rosé sparkling wine made from Pinot Nero is produced after a short maceration period and gentle pressing. The base wine matures on the fine lees until December, is then fermented in an autoclave and matures on the lees for a further six months. This is followed by at least two months of ageing in the bottle. The colour in the glass is pale pink with a fine, persistent perlage. Aromas of raspberries, wild strawberries and yellow fruit on the nose. Soft, creamy and fresh on the palate, harmoniously rounded off with 10 g/l dosage. A balanced, aromatic sparkling wine with international appeal - sensual, structured and remarkably elegant. SUPERIORE.DE

Marzemino is an indigenous Venetian grape related to Refosco and Teroldego. Intense ruby red in colour with clear, purple-red reflections. In the glass, it has a fragrant and generous aroma of ripe red cherries and blackberries. The palate reveals a finely tuned harmony and an enveloping softness, enlivened by a cheerful, fresh acidity that leads to a very respectable finish full of character. Mazane is a highly distinctive red that you would not necessarily immediately recognise as being from Lake Garda. SUPERIORE.DE

Groppello gentile is a grape with tightly packed berries, small seeds and a very thin and fragile skin. It is certainly the most famous red wine grape on the Riviera del Garda and was already cultivated by the Romans in the Valtènesi.

"Mazér" is a dialect word from Valtellina and means "noble", an apt description of the character of this wine. It is a Valtellina Superiore and the quintessence of the experience that Nino Negri has gained since 1897 in the production of the Chiavennasca grape (Nebbiolo). A small part of the Nebbiolo grapes is dried for a few days - concentrating the grape juice - and then mixed with the rest of the grape mass.

"Le Tense" is made from grapes that come exclusively from the Sassella DOCG subzone. During Swiss rule (1512 - 1797), the best vineyards were "secured" by armed guards, which is how it got its name. They became the most famous vineyards in the appellation. The selection of vines produces a wine that expresses the character of the soil: old stones and rocks that represent the terroir of Sassella. Nebbiolo from Sassella produces elegant aromas and delicate, harmonious flavours that are typical of the alpine reds of Valtellina.

Rosa Mara is undoubtedly one of the favourite wines of Mattia Vezzola, who is dedicated to reinterpreting a historic vinification method that has been practised in this region since the 18th century. This Chiaretto is produced using the traditional "a lacrima" method, in which the grapes are pressed gently and carefully so that they begin to "cry". To achieve the perfect colour, the tone of the rosato is constantly monitored during production. Speaking of perfect: with this wine, Mattia proves how masterfully he has mastered this process and brought it to absolute perfection.