Tino 5 - Robb de Matt

Tino 5 - Robb de Matt 

Tino 5 by Robb de Matt is a wine obtained from the spontaneous fermentation with only indigenous yeasts of a blend of white grapes.. The skins remained in contact with the wine for 7 days open in vats with manual punching. After racking, the wine was transferred to steel containers where it continued to refine on its lees for 7 months. Only one transfer made. A further refinement in the bottle for 2 months followed. The wine has not been filtered or clarified and does not contain added sulphites. A wine that gives aromas of white flowers and fruity notes and, thanks also to the excellent flavor, it is easy to drink. Only 580 bottles produced.

Service

Degustate it at a temperature of 8/10 ° in tulip goblets. Wine to drink immediately but left in the cellar a few years can give you great satisfaction.

Pairing

Wine that blends perfectly with first and second fish, to try with spaghetti with octopus sauce.

Cellar: Robb de Matt

The Robb De Matt Winery was born from an idea of ​​Gabriele Calabrese and Gaetano Palumbo and is located in Foglianise, in the province of Benevento. It produces natural wines following a uniquely artisanal process: grapes, all harvested by hand, ferment in open vats in prolonged contact with the skins and without temperature control and come from vines of at least 20 years, in complantation and treated only with sulfur and copper, identified and selected in different areas of the Taburno. As per peasant tradition, these are mixed varieties and vinified jointly for which none of our wines are single-variety. Fermentations are spontaneous, activated by indigenous yeasts present on the grapes without the use of adjuvants or enological additives, therefore using only indigenous yeasts and bacteria, totally excluding selected yeasts, clarifications or stabilizations. No filtration and no addition of sulfur dioxide, neither in the vinification phase nor in the bottling phase.The wines, after only one racking and months of permanence in glass or steel in contact with the fine lees, are bottled manually.