Tainot Matervi

Tainot NM – Matervi

The sparkling white that defies all definitions

Tainot NM is a natural sparkling white wine, refermented in the bottle, made from a mix of indigenous grapes in true Matervi style. The name – Tainot, meaning “Tonatiuh” (the Aztec sun god) reversed – reflects the anarchic, sunny attitude of this wine, which doesn’t follow any rules, neither those of appellations nor vintages. The letters NM stand for “Non Millesimato” (Non-Vintage): Tainot changes every year, it evolves, but remains true to its raw, alive, and untamed spirit.

Indigenous grapes, clean cultivation

The grapes come from vineyards cultivated naturally in Fara Vicentino, in the heart of the Veneto foothills, between 300 and 500 meters above sea level. The soils are clayey-calcareous, and the farming is respectful and manual. No herbicides, no irrigation, no synthetic products: the vineyard is guided by nature, allowing space for the climate and time to speak. The varieties change depending on the harvest, but the profile is always vibrant and Mediterranean.

In the cellar: spontaneous fermentation, natural refermentation

The first fermentation occurs spontaneously with native yeasts in stainless steel tanks, with no temperature control. After resting on fine lees, the wine is bottled with a portion of must from the same or another vintage to initiate a second fermentation in the bottle. No disgorging, no added sulfites, no fining. The wine remains cloudy, alive, and whole.

A raw, rustic, irresistible sparkling wine

In the glass, it appears cloudy with a rich golden-yellow hue. The nose is fresh and citrusy, with notes of ripe apple, yeast, field herbs, and a salty touch. On the palate, it is taut, dry, with a rustic and dynamic fizz, and a bitter, salty finish. It’s a wine to drink fresh, preferably outdoors, carefree, but knowing it carries a clear philosophy within.

Technical Sheet

• Grapes: Indigenous white grape varieties (variable)

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

• Altitude: 300–500 m above sea level

• Soil: Clayey-calcareous

• Vinification: Spontaneous fermentation, refermentation in the bottle

• Disgorging: None

• Added Sulfur: None

• Filtration: None

• Alcohol content: Around 11%

• Serving temperature: 8–10°C

• Food Pairings: Fried fish, fresh cured meats, goat cheeses, grilled vegetables, picnics, and aperitif

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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.