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La Matta Vino Spumante - Dosaggio Zero, 2017

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Other vintages available
White, Sparkling
100% natural
Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Alluvial, Clay, Marl
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: 21 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Stainless Steel

Additional Information

We harvest the grapes very early (late August) to have a low alcoholic grade and a sustained acidity. Then we press the grapes whole with soft pressing, taking a sample of just the juice. A part of the must is immediately frozen, and will subsequently be used as a "liqueur de tirage" in place of sugar, for the second fermentation in the bottle. The base goes through the complete alcoholic fermentation in steel, then a slight cold stabilization and transfer some to take out some of the large deposits of lees. In late November and early December, we thaw the must , unite it with the must, and proceed with bottling. The first warm days in spring is when the "miracle" of the second fermentation begins , and La Matta is ready for immediate drinking.
We grow 5,5 ha of vineyard, mostly Aglianico and Fiano, in the area of Torchiara, inside the Cilento national park, among citrus, olive and fig trees. We produce wines in a traditional way, with great care and respect for the primary materials, in order to highlight all the nuances that make our wines a unique expression and not a standardized type: The grapes, the soil, the year of production. The soil, as a living organism, represent the essential starting-point for the growth and quality of our vineyards. With our organic farming tecnique, the human precence in the fields is very limited, only simply mechanic operations in order to revive the fields and promote a deep root development. We only use natural fertilizer, green manure and compost in order to enrich the field. The grape-harvest is manual and wine-making takes place immediately. Our winery is absolutely above health standards. We hardly use sulphites as we prefer fermentation respectful to the content, with a manual wine-pressing, pumping or pouring the must over the grape dregs when necessary. We produce six wines for a total of 30,000 bottles. Four still wines (two white and two red) and two sparkling wines produced with ancestral method and without disgorgement.
  • Campania, Italy
  • 12 wines on RAW WINE - View All


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