2012 Mate Brunello Di Montalcino
"The grapes are selected, hand-picked, then re-selected. Fermentation takes place in small temperature-controlled stainless steel vats. The must is punched down by hand four to five times a day to extract colors and tannins. The wine spends up to three years in 500 liter French oak. After bottling, the wines rest for at least nine months before being released.
The Máté Winery is a family-owned, organically farmed estate in the prestigious, temperate Santa Restituta zone of Montalcino, also home to the vineyards of Angelo Gaja and Gianfranco Soldera. Within the Máté’s 75 acres of natural forest and wild fruit, the family planted 15 acres of vineyards in extremely varied terroir between 1,000 and 1,300 feet above sea level. Varietals and clones were specifically chosen for these various expositions, elevations and soils and planted at twice the normal density. The varietals include Sangiovese (in fossil-filled tuffo), Merlot (in sandy clay), Cabernet Sauvignon (in galestro), and Syrah (on mineral-rich, southern terraces). The selected hand-picked grapes are fermented in small temperature-controlled stainless steel and wood vats; the must is punched down and pumped over. The wines are then aged for up to three years in barriques, tonneaux and 40 HL vats of Allier French oak." - Importer