Val Liona, Colli Berici. Here we produce natural wines born from certified organic vineyards, cultivated on calcareous and ferrous soils between 180 and 200 metres above sea level.
There is also the Méthode Champenoise Sparkling Wine from Manzoni Bianco. Spontaneous fermentation, secondary fermentation in bottle. Limited production.
Then there are the special reserves. Selected vintages, small lots, wines that tell of particular seasons. The Casa Lucia line is coming soon.
“Modern” style. Spontaneous fermentation in terracotta amphorae, without added yeasts. The wine then remains in amphora or passes to concrete until bottling. No wood, no filtration.
These are wines that speak immediately. Fruit, minerality, territoriality. They can be drunk young or left to age for a few years. It depends on personal taste.
First vintage: 2019.
More traditional style. Grapes from the warmest areas of the vineyard. Fermentation in amphora, then the wine passes into small 550-litre tonneaux (never new) and concrete tanks. The contribution of wood is discreet, never dominant, but present at the level of structure and tannin.
These are more structured, tannic wines, designed to last. Prolonged ageing is part of their nature.
First vintage Rossorigoni: 2011
First vintage Biancorigoni: 2013
Grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc
Style: Fresher and fruitier line – Amphora
Available vintages: 2021, 2022.
Production: approximately 2,300 bottles
Fruity and tannic red. Fermented in amphora, in contact with the skins for 3 days. Then aged in amphorae and concrete tanks. Deep ruby colour, good structure. Suited both to drinking young and to ageing.
Grape variety: Sauvignon 100%
Style: Fruity line – Amphora with maceration
Available vintage: 2022
Production: approximately 2,200 bottles
White macerated on the skins for 3 to 5 days. Fermented in amphora, aged partly in amphora, partly in steel and then in concrete tanks. Amber colour, important structure, pronounced minerality. The Sauvignon here partly loses the aromatics of the varietal to give more space to the terroir. Suited both to drinking young and to ageing.
Grape variety: Merlot 100%
Style: direct pressing, fermented in amphora.
Available vintage: 2024
Production: approximately 1,000 bottles
Rosé obtained from Merlot grapes from the coolest area of the vineyard. Fermented in a terracotta amphora, it then passed partly into fibreglass tanks and partly into 320-litre amphorae. It has a deep pink colour, good structure, pronounced minerality. Suited to a few years of ageing.
Grape varieties: Merlot, Cabernet Sauvignon, Cabernet Franc
Style: Classic line – Amphora, wood, concrete.
Available vintage: 2018 and subsequent.
Production: approximately 4,000 bottles
Our red for prolonged ageing. Spontaneous fermentation in amphora, then ageing in 550-litre tonneaux and concrete tanks. Full-bodied, tannic, structured red.
Grape variety: Sauvignon 100%
Style: Classic line – Barrique
Available vintages: 2018 and 2019 “Il Dimenticato”
Production: approximately 2,000 bottles of 2018 and 300 of 2019.
Sauvignon vinified in steel (up to 2019) after direct pressing, and in amphora (from 2025). Partly aged in exhausted barrique. Structured white that favours minerality and sapidity. It does not seek the aromatic expression of the varietal, it seeks depth and verticality. Wine for prolonged ageing.
Grape variety: Manzoni Bianco 100%
Method: Secondary fermentation in bottle
Production: 700 bottles
Spontaneous fermentation. Tirage March 2021, disgorgement December 2023. Amber colour, delicate aromatics of Manzoni Bianco with a pronounced mineral note. Suited as an aperitif or with light dishes.
Special reserves. Selected vintages, very small lots, single varietals. Casa Lucia tells of particular seasons or small experimentations.
At present the line is being defined. Some wines are ageing, others are waiting for the right moment to be bottled.
Information available soon.
The vineyard is certified organic. We have approximately 4 hectares of Merlot, Cabernet Sauvignon, Cabernet Franc, Sauvignon, Chardonnay and Manzoni Bianco with a planting density of 4,200 vines per hectare and a yield kept at approximately 30 quintals per hectare.
The harvest is manual in crates of approximately 15 kg. We select bunch by bunch. The grapes enter the winery intact immediately after picking, preferably carried out in the cool of the morning.
Calcareous-ferrous soil, south-west exposure, altitude 180-200 metres. Temperate climate, with cool nights that aid balanced ripening and aromatic development.
Destemming directly into the amphorae or tanks with whole berries. For the wines of the modern line (Rospič, Balù, Sanglier), spontaneous fermentation without selected yeasts. Cellar operations are preferably carried out without the use of mechanical means, where possible.
For the wines of the classic line (Rossorigoni and Biancorigoni), after fermentation, part of the wine passes through wood: 550-litre tonneaux for the red, exhausted barrique for the white.
No fining or filtration is carried out. The wines rest, as long as possible in contact with the yeasts, until they are ready. Bottling takes place on average 3 years after the harvest.
The wines can be purchased directly at the winery, during tastings, or by reservation by contacting us.
We offer discounts for purchases during tastings (up to 15% depending on the package chosen).
We ship throughout Italy.
For orders and information: info@matteorigoni.it, +39 347 9627096
