Ca Maiol
Roseri Valtenesi Chiaretto Riviera del Garda Classico 2025
| Denomination | DOC Riviera del Garda Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | Barbera, Groppello gentile, Marzemino, Sangiovese |
| Aging | Aged in stainless steel for four months on fine lees in suspension; at least one month in bottle |
- Name and alcohol content: Riviera del Garda Classico DOC 2025, 12.5% vol
- Grape composition: Groppello, Marzemino, Sangiovese and Barbera
- Vinification in steel: cold cryomaceration, gentle pressing, 15–18°C
- Aromatic profile: notes of peach blossom, redcurrant, pomegranate, incense and lychee
- Taste characteristics and serving: dry, fresh and savoury, finish of white peach and sage, 11°C
Description
What kind of wine it is
Roseri by Ca Maiol is a still rosé wine that elegantly interprets the terroir of Valtenesi, in Lombardy. This Chiaretto Riviera del Garda Classico is crafted from a balanced blend of Groppello, Marzemino, Sangiovese and Barbera grapes, with vinification and ageing in stainless steel. The aromatic profile opens with delicate scents of peach blossom, redcurrant, incense and lychee. On the palate, it reveals a fresh and savoury style with a soft and well-defined sip, finishing with persistent notes of white peach and sage, making it ideal for pairing with delicate seafood dishes and refined preparations based on lake fish.
Where it comes from
The vineyards are located in the Valtenesi area, thriving at an altitude between 70 and 224 metres above sea level. The mild and temperate Garda climate encourages regular vegetative growth, ensuring perfect ripening of the grapes. The vines sink their roots into deep, mineral-rich soils, characterised by a loamy-silty texture and a rich calcareous skeleton. These unique geological features are reflected in the glass, giving the wine a pronounced minerality and a clean flavour profile, a true expression of the territory.
How it is produced
The grape harvest is carried out swiftly to preserve the integrity of the fruit. The process begins with cold cryomaceration and prolonged overnight skin contact, followed by gentle pressing. Fermentation takes place in stainless steel tanks at a controlled temperature and, to protect the fruit's natural acidity, malolactic fermentation is not carried out. The process continues with ageing on fine lees for four months in steel tanks, finishing with a final month of rest. Attention to detail stabilises the structure, ensuring an ageing potential of around three years.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1967
- Oenologist: Loris Vazzoler
- Bottles produced: 1.300.000
- Hectares: 110
Starting with a single farmhouse, over the decades it has expanded both in terms of structures and vineyards, thus expanding a unique offer for the denomination. We are in the Lugana area, a harmony of flavours and atmospheres that extends south of Lake Garda over a unique territory.
The calcareous soil, the result of a millennial process, and the typical lake climate contribute to making this an ideal place for growing vines. It is here that delicate white wines with an unmistakable freshness are born, wines that are genuine expressions of the territory in which they are born. Read more
| Name | Ca Maiol Roseri Valtenesi Chiaretto Riviera del Garda Classico 2025 |
|---|---|
| Type | Rosé still |
| Denomination | Riviera del Garda DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Barbera, Groppello gentile, Marzemino, Sangiovese |
| Country | Italy |
| Region | Lombardy |
| Vendor | Ca Maiol |
| Origin | Desenzano del Garda (BS) |
| Climate | Mild and temperate climate |
| Soil composition | Suoli profondi con tessitura franco-limosa o franco-sabbiosa limosa, presenza di scheletro calcareo, ricchi di sali minerali |
| Plants per hectare | 3,000–4,700 vines/ha |
| Fermentation temperature | 15–18°C |
| Production technique | Low temperature cryomaceration (cold maceration with overnight skin contact), soft pressing and fermentation in stainless steel |
| Wine making | The harvested grapes are left to undergo cryomaceration at a low temperature; cold maceration at a low temperature with skin contact overnight; gentle pressing; fermentation in stainless steel at 15–18°C with selected yeasts; malolactic fermentation not carried out; gravity flow handling; cold stabilisation; maturation in stainless steel for four months on fine lees in suspension; at least one month in bottle. |
| Aging | Aged in stainless steel for four months on fine lees in suspension; at least one month in bottle |
| Total acidity | 6.6 gr/L |
| Residual sugar | 1.5 gr/L |
| Allergens | Contains sulphites |