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More about Matassa
The vineyards are cultivated in a natural way without any chemical aids. The winery strictly relies on soil greening, which leads to rich insect life (especially worms) in the soil. An interesting effect: the drastic decrease in alcohol content. Tom has always harvested much earlier than most, usually starting with the Muscat in early August. In 2005, the wines typically reached 13.5% alcohol. In 2018, they came in at 10.5%.
The white wines are all macerated on the skins. For red wines, maceration and extraction are preceded by whole cluster infusion, with white grapes often co-fermented. When oak is used, it is not to add structure to the wine, but oxygen. The wines are bottled without filtration or fining. Since the 2015 vintage, no sulfur has been added at all.