La Mattea is the Barbera that we produce only in the best vintages in which, by selecting the clusters, small batches with good structure and drinkability are obtained. These stand out for their pleasantness and balance when the wine is young. It is the vintage that decides the wine, our job is to know how to interpret it.
The purple colour of the young Barbera is combined with a bouquet of berries, raspberries, plums. On the palate the good structure is balanced by freshness and a lively acidity.
Food paring: cold cuts, starters, salads, fish, tajarin, raviole and white meat.
Grape variety: Barbera 100%
Vineyards: located in different municipalities, grapes selected depending on the vintage.
Harvest: grapes are harvested by hand in plastic crates in the second and third decade of September.
The fresh grapes are destemmed and fermented in temperature-controlled tanks where the cap is managed through light punch downs. Skin contact maceration lasts 8-10 days.
Ageing: malolactic fermentation and ageing take place in 70 years old concrete tanks. The wine is bottled at the end of the spring so that it spends a couple of months in bottle before being released in Autumn.