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My name is Stefania Carrea and love for the land that my family has given me especially my father, led me to take care personally of the vineyards . For this reason my company takes the name from my father: “Maté” that is the dialectal variant of Matteo, the name of my father the man from whom it originated everything. “Terre di Matè” born in 2013 with the will to join the family tradition of farming in harmony with nature with the highest quality profile in winemaking. My vineyards cover an area of ​​4.5 hectares entirely implanted with Cortese di Gavi. The geographical area is the southern Piedmont, on the border with Liguria, in an area historically called Oltregiogo , especially the area known as Belvedere , in Tassarolo (AL ) . The wine lands Maté expresses the character and the passion of his native land, because it is obtained by respecting and listening to the natural cycles both in the vineyard and in the winery, using authorized products from organic farming. Tradition and craftsmanship from the plant to the glass then are the guiding principles behind the research quality undertaken by Terre di Maté. The resulting wine, fruit of the interaction between ' man and his territory, has a specific and unique individuality that demands to be expressed in the most spontaneous and natural. Working in the vineyard means understanding the ' need for land and support the natural cycles: this respect for the land comes a wine whose quality and purity are daughters of this vital link with the land from which it derives.

 
Organic Plantation

The plantation is organic and it is based on manual labor and the adoption of methods of intervention only natural, faithful to the agricultural tradition. The fertilization are strictly natural with the absolute exclusion of chemical herbicides. The only treatments used in the vineyard are based on copper and sulfur; products normally used in the organic cultivation as non-systemic

Attention to the quality of the grapes

The deliberately limited production allows to maintain the high quality of the grapes, making it a prerequisite of working in the basement of grapes perfectly sane. The pruning allows for clusters very sunny and airy, less susceptible to moisture and mildew and then powdery mildew, so such as to diminish the need of treatments based on copper and sulfur.

Hand picking

The harvest is manual and takes place in September.

Interventions in the cellar

Each intervention is reduced to the essential and solely aimed at safeguarding the flavors of the Average yield per hectare 80 quintals Manual operations land, preserving the natural goodness of grape. The fermentation occurs spontaneously, without selected yeasts.

With the art and tradition of a craftsman able to reduce essential interventions is to meet its target to achieve a Cortese vinified  wine-made in purity (with only one kind of grapes), able to move and give rise to a unique sensory experience.

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    Il Maté
  • spring time
    Regaldina

Il Maté

Colour is straw yellow with green-like reflections, it smells like white flowers, white peach pulp and tropical fruit, with a soft, mineral crisp, long-lasting aroma.

Wine data sheet

 

 

 

Regaldina

Colour is straw yellow with green reflections, the nose offers a dry, fruity scent with citrus and almond notes, with a soft, mineral crisp, long-lasting aroma

Year 2015

 

 

 

In vineyard

Vitigno: 100% Cortese

Extension of vineyards: 4.5 hectares

Vineyard location: It is on a hilly area at an altitude of about 250 meters above sea level

Soil: Calcareous clay

Type System: Guyot

Medium age of vines: 22 years

Planting density: 4000 vines per hectare

Average yield per hectare: 80 quintals

Manual operations: Winter pruning, pruning, suckering, leaf removal.

Fertilization: Natural products (manure)

Treatment: Copper and sulfur (organic products, non-systemic)

Hand picking: Made during september.

IIn cellar

Fermentation:  Spontaneous fermentation in stainless steel tanks

Maturation: about 7 months in steel for Regaldina Gavi DOCG and 1 year in the bottle for “Il Matè”.

Sulfites are added in amounts far below the maximum limit imposed by the biological certification.

In “Il Maté” are not added sulfites in any winemaking process.

The only sulfites present in it are those naturally produced by the fermentation itself.

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