Metabolic Wine

Campostarne: a metabolic wine

Chef Luca Barbieri and Professor Claudio [Nell’originale non c’era il nome ma bisogna inserirlo, immagino sia Claudio Macca degli Spedali Civili di Brescia, responsabile del reparto Dietetica e Nutrizione Clinica] Macca, a well known nutritionist of the Spedali Civili Hospital in Brescia, have surely sensed where the future is going, along a balanced path blending fine food & wine and good health, convivial pleasures and physical well-being; and thought up a specific kind of nutrition that combines wholesomeness, even in the presence of specific disorders, gourmet and spiritual pleasures.
The project of turning the DIET = SACRIFICE, sadness and depression formula onto its head, transforming it into DIET = WELL-BEING of the palate and body, has involved 60 countries world-wide (cf. www.cucinalinearemetabolica.it).
Wine is fully entitled to being part of this well balanced gourmet & health philosophy.  For this reason, I was asked to participate in the project with a dedicated product: VALTÈNESI CAMPOSTARNE.

A VERY ITALIAN RED

Here’s the red wine where the Costaripa heritage and the beneficial effects of Lake Garda, Italy’s largest lake, come together.  Two unique varieties that express the balance and harmony of this northern lakeside soil – Groppello Gentile and Marzemino – wed the structured elegance of Sangiovese and Barbera, creating a match made in heaven with linear METABOLIC cuisine and combining two fundamental needs: maintaining a pleasurable natural balance of taste and bouquet and confirming the theories of Christiaan Barnard, the internationally renowned heart surgeon, who wrote that two glasses of red wine a day help in keeping our heart healthy.

The Moniga vineyards met with the project advisors’ wholehearted enthusiasm, located as they are in the northernmost nook of land where citrus fruit, olive and cypress trees, capers and agaves abound.

A nook of land with every one of the characteristics that can turn a fine red wine into the therapeutic nectar sought by Professor Macca.

THE SOUL OF COSTARIPA

Why Costaripa?
Because Moniga del Garda sees a winemaking tradition going back to the late 1800s and comprising craftsmanship and passionate dedication; because we’ve been crafting our proprietary grapes for the past three generations here at Costaripa, we’ve been taught to grow grapes and make wine with great respect for the soil and the people; we have always maintained a winery should grow without ever forgetting its true purpose: making “good” wine – in every sense of the word.

Seventy-five years of experience go into this wine: classic red vinification, sojourn in small oak barrels up to the late spring subsequent to harvest, bottling and élevage in the cellar for a further 4 to 5 months prior to release.

Deep ruby red in color, intense floral bouquet, notably violets, with nuances of brushwood and ripe berry fruit (blackberries and raspberries), silky, mellow and intense, elegant, complex and balanced on the palate, fresh and appealing.

An answer to every expectation: the art and poetry of wine, health and well-being, passion and research.  A very Italian winery and a major international project have met in pursuit of a ground-breaking project.

 

A MAJOR CONCEPT INCARNATED

Our very first reaction when Professor Macca suggested we create a wine specifically dedicated to people’s well-being was one of enthusiasm and pride.  The idea of giving our contribution to a social project turned pride into responsibility: the awareness we had taken on a major commitment and accepted an unprecedented challenge.