Between oil and wine, the cooperative winery in Riva del Garda shows off a 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, it now boasts 300 members and bottles 250,000 bottles of wine. In fact, productions are mainly divided between grapes and wine (the Riva Winery 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 find really everything and in whose heart is kept the Taste Gallery. A corner dedicated to wine tasting and food pairing.
Agraria Riva’s vineyards are located between the municipalities of Riva del Garda, Arco, Dro, Nago-Torbole, Tenno and the Ledro Valley. In 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, sweeps across it (making it a destination for sailing and wind lovers from all parts of the world) and blows as far as Brenner. Its mitigating action in this section 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 maturation. In fairness, I must add that the Hour in the morning hours, and in the opposite direction, is alternated with the Péler.
In this authentic setting of various altitudes, different exposures, twenty friends 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) almost all single varietal between whites and reds and from hillside vineyards. These labels use the iconic, customized bottle. And the le selections line, which carries the names of the reference farms and plots on the label. The Apponale Collection and the classic, more easy drinking and entry-level line 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.
Accompanied by the, much larger, Cavit cooperative behind it, there is no shortage of research and development projects for Agraria Riva. Organic Crops, Circular Economy, Projects for the development and use of integrated platforms in both viticulture and olive growing apt for varietal preservation and characterization, to give an example.
In the company of Furio Battellini, production director, I tasted some of the most representative products. Hitting the mark were 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 taking place, but that’s all I can say. The
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 for 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 conclude with the Créa, Trentino Superior 2019, Merlot with in addition 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 name of the wines).
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 special 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.
TO READ THE WINE DESCRIPTIONS, WITH SCORE AND AVERAGE SHELF PRICE, CLICK ON THE TABS BELOW.
TASTING NOTES
WINE PRODUCERS
