WELCOME
Our Company
Our History
The story of Vigne Matte winery begins with the vision of an entrepreneur who, enamored with Rolle and wine, decided in 1998 to embark on a new venture in a beloved sector. The Rui family expanded their holdings by acquiring Casale Rosso, located on the hilltop of Rolle and easily recognizable from the road.
Over the years, to enhance Rolle, a picturesque small village, the Rui family established the Vigne Matte winery. The winery was meticulously designed, constructed, and entirely built within the hillside, visible only from the ridge where the slope descends toward the vineyards. This meticulous architectural intervention not only blends harmoniously with the landscape but also maintains optimal wine storage temperatures.
The name “Vigne Matte” is closely linked to the evocative nature of this territory and the fortune of possessing ancient vine stocks, which still thrive among the rocks today. These ancient vines, with their strong and long roots, manage to penetrate the soil and obtain the necessary nutrients. Despite challenges, even in the driest periods, they produce their finest fruits. All of this, combined with perseverance, made it possible to realize a dream!
Thanks to determination, meticulous technology, and a quest for quality products, early successes were achieved. In 2005, despite being new to the sector, the winery won the “Gold Medal” at Vinitaly, reaffirmed in 2006 with the “Grand Gold Medal.” Over the years, numerous accolades have followed in both national and international competitions.
“Producing wine is not just a job; it is a vocation that must be possessed and preserved to produce the best fruits.”
You will never find two Proseccos exactly alike
Our Method
Continuing the cultivation of vines along the steep hillsides over the years has solidified this strong bond between nature and man. Even today, in this landscape, all work is done by hand, preserving this ancient and rich territory.
01. The Grape Harvest
In September, the vintner is in constant motion, closely monitoring the evolution of the grapes in the vineyards and choosing the optimal time to start the harvest.
02. The Harvest
When the grapes reach all the necessary organoleptic characteristics, they are carefully handpicked, selecting the ripe and healthy bunches. The grapes are placed in special crates and transported to the winery.
03. The Crushing
After unloading the crates, the bunches are gently pressed to separate the must from the skins and stems, producing the first press must.
04. Fermentation
The must undergoes cold static decantation. Once clarified, alcoholic fermentation begins in isobaric tanks at controlled temperatures, where, with the addition of noble yeasts, the sugar-rich must is transformed into wine.
05. Sparkling wine production
The base wine, enriched with sugars and noble yeasts, will begin a new fermentation (second fermentation or sparkling process) in isobaric containers called autoclaves. This will allow the naturally produced bubbles from the yeast to develop and be retained. This method is called the Martinotti/Charmat method.
06. Bottling
After a maturation period and a long resting time on the lees, the wine is filtered (following additional checks by certified bodies after analysis and receiving authorization) and then bottled using our own equipment.
All these activities are carried out within the winery.
Our Values
Family, Tradition, Innovation, Territory, and Nature
TRADITION
The charm of manual labor and meticulous care at every stage is our way of respecting and keeping traditions alive.
KNOWLEDGE
Thanks to technology and its renewal, all processes, from vine to bottle, are conducted respecting both ancient and modern standards.
TIME
In a place where time seems to have stopped, the winery has integrated harmoniously into this setting.
FLAVORS
Respecting the vine’s cycle, the fruits it gifts us each year are the most precious gold we gather. Our wines become the protagonists of happy moments, moments that make us feel good. This fills us with pride!
