Italiano
Between Lake and Mountain, Agraria Riva del Garda
Between oil and wine, the cooperative winery in Riva del Garda shows off production that should be watched and combines quality with fairly low prices, especially in some lines.
Agraria Riva del Garda (abbreviated Agriva) is the name of the cooperative winery in Riva del Garda. Founded in 1926, today it boasts 300 members and bottles 250,000 bottles of wine. In fact, productions are divided mainly between grapes and wine (Cantina Riva was founded in 1957) and olive growing and oil production (it was in 1965 that the oil mill was inaugurated).
Representative of the production of Alto Garda, or basso Trentino as it may be, this entity promotes the products of the area (and neighboring territories) also in its shop in Riva where you can really find everything and in whose heart is kept the Taste Gallery. A corner dedicated to wine tasting and pairing with food.
Agraria Riva's vineyards are located between the municipalities of Riva del Garda, Arco, Dro, Nago-Torbole, Tenno and the Ledro Valley. These places, north of Lake Garda is where, some will say I am repetitive, the infamous Ora del Garda channels and accelerates. That afternoon wind that is generated south of the Lake, travels all over it (making it a destination for sailing and wind lovers from all parts of the world) and blows as far as the Brenner Pass. Its mitigating action in this stretch also has the important function of keeping crops healthy by warding off excessive humidity and ensuring temperature changes between day and night that are useful for phenolic ripening. In fairness, I must add that the Ora in the morning hours, and in the opposite direction, is alternated with the Péler.
In this authentic setting, made up of various altitudes, different exposures, friendly winds and varieties whose presence in the area is now well established, protected by the mountains and illuminated by the lake, lie the vineyards. Cantina Riva produces as many as three Trentodocs, three products of increasing complexity. The wines in the Vista Lago line (imagine where it might get its name from) almost all single varietal between whites and reds and from hillside vineyards. These labels use the iconic, custom bottle. And the le selezioni line, which carries the names of the farms and reference plots on the label. The Apponale Collection and the classic line, which is more easy drinking and entry level, complete the picture. Currently 65 percent of production is white berry, 35 percent red. A variable percentage, on the other hand, is certified organic, with more success from hillside production.
Accomplice to the, much larger, Cavit cooperative behind it, for Agraria Riva there is no shortage of research and development projects. Organic crops, Circular Economy, Development projects and use of integrated platforms in both viticulture and olive growing apt, to give an example, to varietal preservation and characterization.
In the company of Furio Battellini, production director, I tasted some of the most representative products. Hitting the mark was the Trentodoc Riserva Brezza Riva Pas Dosé 2018. 100% Chardonnay one year after disgorgement with a minimum of 36 months on the lees spoke of Chardonnay and mountains. SPOILER: An image change is underway, but that's all I can say. The organic Pinot Grigio Vista Lago bio 2022, where the Pinot Grigio ferments in steel but partly in wood and undergoes malolactic fermentation constituting somewhat of a trademark style of several of Vista Lago's white wines. The Vigna Loré 2022, the selection where Chardonnay meets 10% Incrocio Manzoni, all in small wood from fermentation to maturation. To finish with the Créa, Trentino Superiore 2019 Merlot with an additional 3% Cabernet Franc. 15 months in wood and then bottle, for a result on the nose that speaks of small black fruits and on the palate tells of the verticality and balsamicity of this terroir. (To read the organoleptic description, score and price, click on the wines' names).
Cantina Riva's wines are also celebrated by the cuisine of chef Peter Brunel, of the starred restaurant of the same name, a partner in event evenings with tasting dinners. With particular reference to the tasting course that the chef designed inspired by his research on Gabriele D'Annunzio. So let's talk about infinite uses, even creative ones, of these wines that lend themselves from aperitif to dessert, passing through all the nuances that this territory knows and can capture.
