Collecapretta Rosato di Ciliegiolo, remarkably pure and beautifully complex
The Mattioli’s rosato is made from all Ciliegiolo, direct press. Spontaneous fermentation without temperature control.. Aged in cement tanks with two rackings, one in December and one at the end of February following the waning moon. until bottling in the Spring. No added sulfur and no filtering or fining.
Vittorio Mattioli, his wife Anna and their daughter Annalisa (who now makes the wine) live together with 3 generations of their family inside the tiny village overlooking the valley below with the high Apennine Mountains and Gran Sasso looming in the background. The elevation is some 500+ meters and the soils are a mixture of calcium and iron rich clay with outcroppings of tufo and travertine limestone. Though the total production of Collecapretta is only some 8000 bottles in a good year, the family chooses to vinify many different cuvee's in hopes of expressing the vineyard and grape varieties at their best.
All the wines are made in much the same fashion: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tank before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.