Post by jameshoff on Mar 16, 2024 1:25:47 GMT -5
There are characters who in some way mark the history of their sector, through competence, ability, culture, and then through that insatiable curiosity and passion which in an extraordinary blend act as the common thread in their lives and consequently in the lives of those who meet. Mattia Vezzola is one of these. You cannot remain indifferent when you get to know him, enthusiastic, energetic, sparkling like the bubbles that he himself adores, struck in the heart, soul and palate by a trip to Champagne at a young age. He knows how to enchant with his stories, he knows how to make people travel through vineyards and cellars, and he has the unique and rare ability to make even his most cherished things available, be they memories or vintage bottles preserved for years for special occasions. A gentleman, in the true sense of the word, in the most authentic and pure sense.
A life full of experiences, experiences and tastes. We are on Lake Garda, with DY Leads its picturesque shores and lush vineyards, in the Costaripa winery , which has been run for years by Mattia and his sons and precious collaborators. But Mattia Vezzola's story as an oenologist was not born here, moreover he had wanted to be a veterinarian, pushed into a winemaking "career" by his father Bruno, an excellent winemaker, who took him into the cellar from a young age, but Mattia immediately acquired a unique and revolutionary. His journey into oenology has taken him since 1972, as soon as he graduated in oenology in Conegliano, on an epic journey to Champagne. An "enlightening journey" which represents the starting point of his extraordinary passion for the world of sparkling wines. His words are a source of emotion and inspiration: “It was the summer of 1972; my first trip to Champagne. Mini Cooper, a Canadian tent, a travel companion and a great desire to ask questions. Upon arrival an infinite impact of immaculate vineyards aligns to create an unusual landscape.
The first signs of a new material had already arrived from Conegliano: stainless steel, synonymous with profound hygiene and innovative technology. In the first visits the surprise of the use of traditional technology: manual harvesting, marmonier presses and fermentation of the musts in small 205 liter white oak barrels; I felt like a bearer of innovation at that moment. But when we were able to taste those two glasses of champagne left in the bottle from the previous evening, our breath stopped. After 12 hours, wine without gas and at a warm temperature had kept the consistency of his identity intact and perfect. That tasting convinced me that not abandoning my origins would allow me to constantly remain at the forefront. And here I am.” He embraced the philosophy of creating complex, refined, elegant and highly long-lived wines, dispelling the idea that effervescence was a futility in the world of wine.
A life full of experiences, experiences and tastes. We are on Lake Garda, with DY Leads its picturesque shores and lush vineyards, in the Costaripa winery , which has been run for years by Mattia and his sons and precious collaborators. But Mattia Vezzola's story as an oenologist was not born here, moreover he had wanted to be a veterinarian, pushed into a winemaking "career" by his father Bruno, an excellent winemaker, who took him into the cellar from a young age, but Mattia immediately acquired a unique and revolutionary. His journey into oenology has taken him since 1972, as soon as he graduated in oenology in Conegliano, on an epic journey to Champagne. An "enlightening journey" which represents the starting point of his extraordinary passion for the world of sparkling wines. His words are a source of emotion and inspiration: “It was the summer of 1972; my first trip to Champagne. Mini Cooper, a Canadian tent, a travel companion and a great desire to ask questions. Upon arrival an infinite impact of immaculate vineyards aligns to create an unusual landscape.
The first signs of a new material had already arrived from Conegliano: stainless steel, synonymous with profound hygiene and innovative technology. In the first visits the surprise of the use of traditional technology: manual harvesting, marmonier presses and fermentation of the musts in small 205 liter white oak barrels; I felt like a bearer of innovation at that moment. But when we were able to taste those two glasses of champagne left in the bottle from the previous evening, our breath stopped. After 12 hours, wine without gas and at a warm temperature had kept the consistency of his identity intact and perfect. That tasting convinced me that not abandoning my origins would allow me to constantly remain at the forefront. And here I am.” He embraced the philosophy of creating complex, refined, elegant and highly long-lived wines, dispelling the idea that effervescence was a futility in the world of wine.