Mater Matuta
- Falstaff Bewertung: 94
- Antonio Galloni Bewertung: 92
The name Mater Matuta derives from that of the ancient Italic goddess of the dawn, protectress of fertility and birth.
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Attributes
Producer:
Casale del GiglioYear:
2017Appellation:
Lazio IGTCategory:
Red wineRegion:
LatiumLand:
ItalyVariety:
CuvéeCharakter:
kräftig, dicht, gehaltvoll -
Complete description
Vintage Description:
Sweet nose with vanilla and spice. Flavours of baked dark fruit, cinnamon, mocha. Leafy finish. (Decanter January 2021)wine:
wine title:
Mater Matutawine description:
The name Mater Matuta derives from that of the ancient Italic goddess of the dawn, protectress of fertility and birth.country:
Italyregion:
LazioProducer:
Casale del GiglioCategory:
Red wineWeincharakter:
intense & opulentappellation:
Lazio IGTGlass:
BordeauxPremiumglass:
Cabernet Sauvignon/MerlotIdeal serving temperature (°C), from:
16Ideal serving temperature (°C), up to:
18Ideal drinking maturity (years after harvest) from:
4Ideal drinking maturity (years after harvest) up to:
8food recommendation:
Venison ragout and buttered spaetzle, Venison steak - spicy prepared, Roast beef, Roasted filet of beef steak, Whole roast goose or duck, Roast duck/goose breast - sweet condim., Hard cheese, Red smear cheeseyear:
2017Grape variety:
CuvéeRebsorte(n):
85% Syrah, 15% Petit VerdotGrape variety abbreviation:
SY, PVÖnologe:
Paolo TiefenthalerErnte:
Both red grape varieties are harvested when fully ripe (the Syrah may even be slightly shrivelled) .Vinification:
Both red grape varieties are vinified in different ways. The submerged cap technique is favoured for the Syrah which ferments on native yeasts for 18-20 days. During the first few days of this process the fermenting must is racked and returned (the process of délestage) several times. Punching down is the technique adopted for the Petit Verdot as this approach guarantees an optimal extraction of the grape’s tannins and polyphenolic compounds. As the new wines are carefully drawn off, each to its own first-fill barriques, the colour, tannins and aromas still present in the fermented skins are extracted in the soft presses to which they slide, aided by nothing more than natural gravity.Ageing:
After 22 - 24 months in oak the wines are blended and left undisturbed in the bottle for a further 10-12 months.Residual sugar:
dryAlcohol level (%vol):
14Falstaff Bewertung:
94Antonio Galloni Bewertung:
92
