Anonimo Matervi

Anonimo – Matervi

The nameless red that speaks volumes

Anonimo is a natural red wine with no official name, yet full of character and soul. It’s the clearest expression of Matervi’s philosophy: working outside the rules, letting the vineyard speak, and trusting time and instinct over control and standardization. Born on the high slopes of Fara Vicentino from a blend of Groppella, Pinot Vanderville, and Merlot, it’s a raw, vibrant, and disarmingly honest wine.

In the vineyard: wild balance at high altitude

The grapes are grown naturally on calcareous-clay soils over 400 meters above sea level. No herbicides, no irrigation, no synthetic chemicals. Vineyard care is entirely manual, respecting the rhythms of the ecosystem. Biodiversity isn’t just respected—it’s encouraged, as a key to the health of the vines and the wine’s identity.

In the cellar: nothing added, nothing taken away

Fermentation occurs spontaneously with native yeasts in cement and stainless steel tanks, without temperature control. Skin contact lasts about 15 days, allowing gentle extraction of color and structure. The wine then rests on fine lees for several months, unfiltered, unfined, and with zero added sulfur. It’s bottled alive, with all its energy and truth intact.

A juicy, earthy, handmade red

In the glass, Anonimo shows a deep, cloudy ruby hue. The nose reveals wild red berries, dried herbs, underbrush, and a gentle touch of spice. On the palate, it’s lively and rustic, with soft tannins, sapid acidity, and a finish that lingers with natural ease. It’s a wine made to be shared, full of vitality and intention, stripped of any pretense.

Technical sheet

• Grapes: Groppella, Pinot Vanderville, Merlot

• Region: Fara Vicentino (VI), Veneto, Italy

• Altitude: Over 400 m a.s.l.

• Soil: Calcareous-clay

• Vinification: Spontaneous fermentation, 15 days skin contact

• Aging: In cement and stainless steel on fine lees

• Sulfur added: None

• Filtration: None

• Alcohol: 11.5%

• Serving temperature: 14–16 °C

• Pairings: Charcuterie, white meats, rustic soups, roasted vegetables, artisanal pizza

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Matervi: natural and visceral wines from the foothills of the Asiago Plateau

An independent and radical winery

In the heart of Fara Vicentino, in the province of Vicenza, Matervi was born—an artisanal winery founded and led by Alberto Rigon, a winemaker with a raw and authentic vision. From the beginning, Matervi set itself apart from the mainstream wine world, embracing a direct, hands-on approach rooted in the land, spontaneous fermentations, and vineyard practices free from intervention. These are not crowd-pleasing wines—they are transparent reflections of soil, climate, and the hands that shape them. They tell a story of an alternative Veneto, underground and defiant, where identity matters more than conformity.

In the vineyard: biodiversity, energy, and no shortcuts

Alberto cultivates around three hectares of vineyards on clay-limestone soils at hillside elevations caressed by the cool breezes from the Asiago Plateau. The varieties include local grapes such as Vespaiola, alongside Tai Bianco, Pinot Bianco, and small experimental parcels. Everything is farmed with natural methods, relying on manual work, zero synthetic chemicals, and a focus on soil vitality. The goal isn’t perfect fruit, but honest grapes that carry the vineyard’s energy into the glass.

In the cellar: free fermentations and instinctive winemaking

Matervi’s cellar is an artisanal lab where wine develops through spontaneous and unforced dynamics. Fermentations occur without added yeasts, the wines are unfiltered, unfined, and left untouched by corrections or stabilizations. Amphorae, raw concrete, and glass are used to let the wine evolve naturally, without aesthetic manipulation. The resulting wines are wild, sometimes extreme, but always alive—fluid expressions that change over time and tell the story of each vintage.

Philosophy: wine as a free act

There are no formulas or trends here. Each wine is born from reflection on the season, the soil, and a moment of creative intuition. Alberto’s philosophy is anarchic yet respectful, guided by listening and observation. His wines are often refermented, skin-contact, or lightly oxidative to enhance tension and depth. It’s an approach that shuns standardization and seeks out authenticity—for drinkers who want emotion and truth in every sip.