Robb de Matt Hitchcock Rosso

About Robb de Matt Hitchcock Rosso

Robb de Matt Hitchcock Rosso is a natty blend of indigenous grapes of Campania and Merlot. Rustic and herbal, with juicy red fruits and earthy spice. The wine was obtained from spontaneous fermentation with only indigenous grape yeasts without temperature control. The skins remained in contact with the wine for 13 days in open vats with manual punching down. After racking the wine was transferred to steel containers where it has continued to refine on its lees for 9 months. Only one transfer was made. A further refinement in the bottle for 2 months following. The wine has not been filtered or clarified and does not contain added sulfites.

About Robb de Matt Winery

Robb De Matt Winery was born in Foglianise, in the province of Benevento, Campania. It produces natural wines following an artisanal process: the grapes ferment spontaneously in prolonged contact with the skins, and different types are vinified together giving life to mixed varieties. No temperature control, use of indigenous yeasts, no filtration, no oenological additives. The grapes, all hand-picked, ferment in open-contact vats with prolonged contact with skins and without temperature control. The vines of their plots are at least 20 years old, treated only with sulfur and copper, and identified and selected in different areas of the Taburno. As per peasant tradition, their wines are often mixed varieties and vinified together. Fermentations are spontaneous, activated by indigenous yeasts present on grapes without the use of adjuvants or oenological additives, therefore using only indigenous yeasts and bacteria, totally excluding selected yeasts, clarifications, or stabilizations. No filtration and no addition of sulfur dioxide, nor in the phase of vinification and bottling. The wines, after only one racking and months of permanence in glass or steel contact with the fine lees, are bottled manually. These wines are true gems of Campania.