2021 Cantine Matrone 'E Magliole72910587949
WINEMAKER: Andrea Matrone
REGION: Campania, IT
VARIETY: Caprettone, Falanghina, Greco
The Bianco is mainly produced from Caprettone grapes, with the addition of a small percentage of Falanghina, Greco and other local grapes from the Vesuvian area. The Caprettone is distributed over three vineyards located at 30 – 120 – 200 meters above sea level, while Falanghina and Greco are grown exclusively at 30 meters above sea level. A part of the grapes are fermented together, with immediate pressing and fermentation without skin, while a part of the Caprettone is fermented alone with 48-hour maceration on the skin and subsequent soft pressing of the same. A 12 month of ageing in barrel is followed and another year in bottle before the wine is released.
Cantine Matrone is located in Boscotrecase, in the heart of the Vesuvius National Park, facing the Gulf of Naples. Andrea Matrone, graduated in Agriculture with specialisation in Oenology in Florence. After gaining experience making wine in Australia, New Zealand, California, Sicily and Cilento, he decided to return to his origins, on the Vesuvius slopes, an area which has always been called "Territorio de' Matroni” - “Matrone’s land”. Here the Matrone family has been living since the eighteenth century. In 2014, together with his cousin Francesco, Andrea started working their grandfather's old vineyards, and gave life to the wine project he had always dreamed of: producing wines on Mt Vesuvius with great respect for territoriality and nature.
The vineyards, immersed in the wooded area of the Vesuvius National Park, are bush trained and all ungrafted, with a spectacular view of Capri and the Gulf of Naples. On about two hectares of vineyards, the production amounts to 10,000 bottles. Farming is in conversion to organic (it will be certified from 2024) using already only copper, sulphur and clay to protect the grapes. Legume- based green manure is the only used fertiliser. The vineyard yield is kept low to exalt the pleasing saltiness of the wines which comes from the presence of potassium in the volcanic soil. Fermentations are from pied de cuvée from native yeasts and all interventions in the cellar are kept to a minimum.