Dead End Wine 2022 Matervi

Dead End Wine 2022 – Matervi

A skin-contact white from the mountains that breaks the mold

Dead End Wine 2022 is the boldest, rawest and most rebellious white from Matervi. Despite its name, this is not a dead end but a gateway to a deeper, purer, more instinctive experience of wine. It comes from the Vicenza foothills, over 400 meters above sea level, where nature reigns and intervention is minimal. A white wine made with maceration on the skins, it defies expectations and challenges conventions with its tactile power and aromatic complexity.

In the vineyard: altitude, biodiversity, respect

Grapes are grown in high-altitude vineyards with clay-limestone soils. No irrigation, no synthetic treatments, no herbicides: just careful manual work and respect for seasonal rhythms. Biodiversity is essential to the health of the vineyard, not just a principle but a way of being.

In the cellar: skin-contact and spontaneous fermentation

Vinification involves spontaneous fermentation on the skins, lasting 7 to 15 days depending on the variety and the vintage. Aging takes place in steel and cement tanks, on fine lees. No filtration, no clarification, no added sulfur. The wine is bottled as it is: alive, expressive, unfiltered.

A wine that speaks the language of the land

Dead End Wine 2022 glows amber in the glass. The bouquet is intense and evolving, with notes of orange peel, black tea, dried apricot, wild herbs and a hint of pine resin. On the palate, it is dry, salty, and structured, with firm but silky tannins and a long, energetic finish. A white wine for red wine drinkers, or for anyone who seeks character and authenticity in the glass.

Technical sheet

• Grapes: Blend of local and international white varieties
• Region: Fara Vicentino (VI), Veneto, Italy
• Altitude: Over 400 meters a.s.l.
• Soil: Clay-limestone
• Vinification: Spontaneous fermentation with 7 to 15 days skin-contact
• Aging: In cement and steel on fine lees
• Added sulfur: None
• Filtration: None
• Alcohol: 11.5%
• Serving temperature: 12–14°C
• Food pairing: Ideal with spicy dishes, aged cheeses, white meats or for contemplative solo drinking

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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.