It takes its name from Matidia, a Roman noblewoman, belonging to the Antonine dynasty, who had the title of “Augusta”.
Typical notes of the vine with hints of morello cherry and light spiciness; maintains good freshness and intact tannins; on the palate it is refined and elegant.
Matidia is produced exclusively with Cesanese grapes from a 30-year-old spurred cordon vineyard managed in the Olevano Romano area. Volcanic limestone soil with eastern exposure at
500 metres above sea level.
Harvest in late autumn, around mid-October. Very long fermentation on the skins, about three weeks, with cold pre-fermentation maceration for 6/7 days at 8° C, followed
by alcoholic fermentation at a controlled temperature with pumping over and punching down.
After racking, the refinement takes place partly in steel and partly in tonneaux wood for approximately 12 months.
Pairing – With “Gnocchi Ricci di Amatrice” with mutton rag and pork ribs.
Grapes – Cesanese
Alcohol Volume – 14%
