Costaripa Lombardy Valtenesi Chiaretto Rosamara 2012
Rosé from Italy
Made with the "tear drop" method which uses the pick of the crop and applies stationary draining before fermentation, thereby obtaining what is regarded as the heart of the grape. Half of the must ferments and develops in little oak casks of a capacity of 228 litres for around 6 months.
Wine & Spirits - "If you’re looking for a quaffer, this isn’t it. Mattia Vezzola blends this pale orange wine from gropello, marzemino, sangiovese and barbera grown on the western shore of Lake Garda. It’s left for only hours on the skins and pressed at night before half the blend goes into small barrels for six months; the other half goes into stainless steel tanks. Right now, the 2012 is seriously oaky, but the wood quickly fades from consciousness. It has the fruitiness of fresh mushrooms, gentle and savory, and an earthiness that ranges from forest floor to saline minerality. Though delicate in flavor, it has real presence on the palate, the wine wanting a charcuterie spread of fennel salami and mortadella."
Since 1936, each generation at Castaripa hasdevoted all its efforts to developing exceptional, farsighted and intuitive craftsmanship.
With light soil of glacial origin, exposed to the morning sun, Moniga lies on the shore of Garda Lake that is the most northerly location in the world for the cultivation of citrus fruits and where vines, olive trees, cypress and capers are grown. A land created to show mankind how to enjoy the fine, simple things of life. View all Costaripa Wines
About Other ItalianLombardy, Emilia-Romagna, Umbria
LombardyHome of the fashion capital of Milan, Lombardy is not quite Italy's capital of wine. It is, however, home to a few wines worth noting. Most vineyards are far north, far south or far east. First, in the south, the sparkling wine Franciacorta – this sparkling wine is made in the methode champagnoise and the better wineries produce wine that can hold it's own in a quality bubbly line up. Lugana, a pleasant, white wine made from Trebbiano, comes from Lombardy as well. Lean reds from the Nebbiolo grape are made further up in the Valtelliana region, near the Alps.
Emilia-RomagnaThe region of Emilia-Romagna is better known for its food rather than wine. Most of the wine coming from this region is the red, slightly-fizzy Lambrusco. It's high in acid and best drunk young. The white coming out of the region is mostly Albana di Romagna. Made from the albana grape, it's typically dry and pleasant, although not found often.
UmbriaTalk about being in the center of things… the land-locked region of Umbria is smack dab in the middle of the country. The most familiar white wine of the region is Orvieto, named for the medieval Etruscan town. It's a Trebbiano-based wine with good fruit flavors and high acid. Originally a sweet wine, most Orvietos are now dry. Red wine from Umbria includes Torgiano and Montefalco - Torgiano made from the grapes of Chianti, while Montefalco uses the native sagrantino grape, making big and bold reds.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume Guide
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.