Meraviglioso, nomen omen. When the patron of Bellavista first tasted the new “metodo classico” he exclaimed: «Meraviglioso!». Marvellous. That’s it. Hence the choice of the name came natural, it had to be this.
Now, upon presenting the newborn to the press, Vittorio Moretti’s eyes are glistening. He likes the wine in his glass, and not just because he was the one to make it. A creamy foam, a continuous perlage with elegantly fine bubbles appearing with liveliness and persistence.
Yet there’s something else making Moretti so lively, that is to say the recent nomination to president of Consorzio Franciacorta. Beside him, his daughter Francesca and oenologist Mattia Vezzola. As for the new mandate, Bellavista’s patron explains: «I am an entrepreneur and entrepreneurs love challenges. The strategic course of action of my mandate can be defined by three very simple values: truth, justice and beauty». Or marvel, if you wish.
Meravigliso is a blend of historic vintages for the winery in Erbusco: 1984, 1988, 1991, 1995, 2001 and 2002.
Mattia Vezzola, sitting at
Ristorante Armani in Milan, explains: «I wanted this cuvée to tell the story of
Bellavista and of the man who created it. I wasn’t looking for an exercise in style, to prove some oenological skills. I deeply wanted to create a Franciacorta wine that would present the most intimate and true soul of this company».
For this new product, they paid attention both to what is inside the bottle and what is outside too. The six colours on the label are inspired by the abstract art of the greatest artists that have worked at the same time when
Bellavista was born. An avantgarde art current, that is to say
Optical Art, which in Italy was expressed in the works of
Michelangelo Pistoletto,
Lucio Fontana and
Bruno Munari.
Excellent when tasted and beautiful on the table,
Meraviglioso is also a perfect pair with food, especially if we want dishes of a special quality. Between one story and the other, told by Mr.
Moretti and
Mattia Vezzola, the newly-starred chef
Filippo Gozzoli of
Ristorante Armani poured out his creativity.
Steamed jacked potato with caviar
The most stunning dishes were
Scrambled eggs with truffle and
Steamed jacked potato with caviar. The
Small Tartare from Maremma of Tenuta La Badiola served with caviar also stood out. The meat used by the chef for the steak tartare is farmed in Castiglion della Pescaia (Grosseto) in one of
Moretti’s estates.
A good pair for the refined dishes prepared by
Gozzoli and elegant in the glass,
Meraviglioso pleases with its freshness, which will be essential for its future. A future that manifests itself with the typical expectation of valuable things. Meraviglioso rests for twelve years in the cellar. As with every high quality product, it needs time to express its best characteristics. We toast to the present with this new product from
Bellavista, but how about
Meraviglioso in the future? It could be ready by 2028… who knows.
