Cantina di Riva, part of the historic cooperative Agraria Riva del Garda, has announced the launch of Brezza Riva Rosé 2021, a rosé TrentoDOC Extra Brut sparkling wine made using the traditional method.
To celebrate the launch of this new wine, Cantina di Riva has organized a special event titled “Breeze and Pizza” on September 19th in Riva del Garda, featuring the renowned chef Alfio Ghezzi.
The Brezza Riva line celebrates the winemaking tradition of the Alto Garda Trentino region, known for its exceptionally refined and authentic wines. In addition to the new Rosé, the line also includes Brezza Riva Riserva Pas Dosé, Brezza Riva Brut, and Brezza Riva Millesimato Brut. Recently, the line underwent a complete restyling by renowned wine designer and photographer Mario Di Paolo, founder of the Spazio Di Paolo hub.
Brezza Riva Rosé
Brezza Riva Rosé is a blend of 75% Pinot Noir and 25% Chardonnay, carefully selected from vineyards suited for the production of traditional method sparkling wine. The grapes, hand-harvested, were gently pressed to obtain a high-quality must.
“This new wine,” explained Cantina di Riva’s production director Furio Battelini, “is dedicated, in name and substance, to the lake breeze, with a delicate touch that restores vigor, a tangy freshness that satisfies, and a pleasantness that instills good cheer.”
The “Breeze and Pizza” event will take place on September 19th, 2024, at 8:00 PM in the Galleria del Gusto of Agraria Riva del Garda. Guests will be able to taste the elegant bubbles of Brezza Riva TrentoDOC sparkling wines paired with the refined pizzas created by Michelin-starred chef Alfio Ghezzi. The evening will be hosted by Raffaele Fischetti, sommelier and president of the Alto-Adige regional delegation of the Italian Sommelier Foundation.
Guests will indulge in a culinary journey with four delectable pizzas crafted by Chef Ghezzi. The menu begins with a towering pizza topped with creamy stracciatella, aromatic Ulidea olive oil, and sun-kissed cherry tomatoes. Next, a white pizza delights with a harmonious blend of goat’s cheese, fresh trout, its delicate eggs, olives, and peppery watercress. A contemporary Neapolitan pizza takes center stage, featuring a rich tomato concentrate, the exquisite 46° Parallelo Antologia Alfio Ghezzi olive oil, and a generous topping of lonzino di Grigio del Casentino “Simone Fracassi.” To conclude, a classic Roman-style pizza in a pan is served with a hearty vegan walnut ragù, earthy chestnut mushroom, and a touch of porcini powder.