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Robb de Matt Mū Vino Rosato

$39.00

10 in stock

Vintage: 2022
Region: Campania, Italy
Viticulture: Organic
Grape varieties: 100% Aglianico

Robb de Matt Mū Vino Rosato is a dark pink wine made from organic Aglianico in Campania. Crunchy and bright with mineral notes from volcanic soil, bright pomegranate and raspberry fruit, and a citrusy backbone.

Song: Miracle by Mark Lanegan

Additional information

NATTINESS

Natty

FRUIT

Pomegranate, Raspberry

BODY

Light-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

11-12%

OAK

No Oak

TANNIN

Light

SERVING TEMP

Cool Red and Orange (58°–62°)

SULFUR

Sulfur Added (more than 50mg/L)

SWEETNESS

Dry

VEGAN

Vegan

IMPORTER

Filomena Selections

10 in stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Robb de Matt Mū Vino Rosato

Robb de Matt Mū Vino Rosato is a dark pink wine made from organic Aglianico in Campania. Crunchy and bright with mineral notes from volcanic soil, bright pomegranate and raspberry fruit, and a citrusy backbone. Hand harvested and pressed with a short maceration time. Fermentation with native yeast until dry. Aged in stainless steel tanks for 8 months. Bottled unfined and unfiltered with no sulfur addition.

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.

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