Direct-press white wine obtained from two different strains of Malvasia; the traditional strain with a tight bunch and thick skin, and the “Candia” strain with a loose bunch, and a large and delicate grape. Both are harvested at the beginning of October and are vinified through spontaneous fermentation in stainless steel tanks without temperature control for 10 days. Wine goes through first racking with the February moon, with a further racking at the end of March to prepare the wine for bottling in early April. No sulfur is added at any stage. “Buscaia” was the nickname of Annalisa’s Grandfather, who worked as a minatore (miner).

Direct-press white wine made from old-vine (“Vigna Vecchia”) Trebbiano Spoletino grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining.

“Terra dei Preti” or “Hill of the Priests”, is 100% old vine Trebbiano Spoletino. Spontaneous fermentation with 10 days of skin maceration, as in the traditional ancient practice - "Ribollito". The work in the vineyard and in the cellar is inspired by principles of absolute naturalness and the influences of the lunar cycles. No artificial yeasts are used, no sulfur is added, and no filtering or fining. The wine ages in cement tanks before bottling.

The "Scarparo", or the Cobbler/Shoemaker of Terzo la Pieve owned this small vineyard of Malvasia Bianca for almost ten years in complete abandonment. The Mattioli family have recovered the vines, cutting the brambles and giving them a defined structure to lean on. 100% Malvasia from 70 year old vines. Spontaneous fermentation with 3 days skin maceration. Aged in stainless steel. No added sulfur and no filtering or fining.

Direct-press white wine made from 100% Greco grown in the hills and grown on trellises in the Umbrian peasant tradition. Spontaneous fermentation without temperature control in open-top vats. Aged in cement, stainless steel or fiberglass. No added sulfur and no filtering or fining.

100% Mantonico (rare, very low yielding variety) obtained from the recovery of vines of ancient Umbrian tradition. After the harvest, the skins and the must were immediately separated. After fermentation, the wine was aged in a very small fiberglass barrel, during which time a couple of rackings took place, one post fermentation and one at the end of January. All cellar practices were carried out in full respect of the nature of the lunar cycles.

The Mattioli’s rosato is made from all Barbera, direct press. Spontaneous fermentation without temperature control.. Aged in cement tanks with two rackings, one in December and one at the end of February following the waning moon. until bottling in the Spring. No added sulfur and no filtering or fining.

Red wine made from 100% Ciliegiolo from vineyards ranging from 15 to 50 years old. The must ferments for 10 days on the skins with indigenous yeasts in open conical trunk vats without temperature control; then it is drawn off and placed in a cement tanks where it rests all winter and undergoes the first racking with the waning moon of February. Second racking occurs at the end of March and then the wine is bottled in early April. No sulfur is added at any stage, and there is no filtering or fining.

The Mattioli’s beloved red “table wine”, made from 100% Sangiovese with 6 to 8 days skin maceration. Spontaneous fermentation without temperature control. Aged in cement/stainless/fiberglass until bottling. No added sulfur and no filtering or fining.

Red wine made from Sangiovese vines grown in the hills and grown on trellises as typical in the Umbrian peasant tradition. Spontaneous fermentation occurs without temperature control, with 8 days maceration on the skins. The wine is aged in either cement/fiberglass/stainless steel. No sulfur is added and there is no filtering or fining.

“Merlo Nero” or “The Blackbird” is an opulent red wine made from Merlot vines grown in the hills and grown on trellises as in the Umbrian peasant tradition. Spontaneous fermentation without temperature control, with 6 to 8 days skin maceration. The wine is aged in either cement/fiberglass/stainless steel until bottling. No sulfur is added and there is no filtering or fining.

“il Burbero” or “The Curmudgeon” is red wine made from later-harvest 80% Sangiovese, 10% Ciliegiolo, and 10% Merlot vines grown in the hills and grown on trellises as in the Umbrian peasant tradition. Spontaneous fermentation without temperature control, with 7 days skin maceration. No yeasts are added except those derived from grapes and from the cellar. Aged in stainless steel and cement tanks. No added sulfur and no filtering or fining.

Deep-colored red wine obtained from an old Barbera vineyard of over forty years, grown in an espalier at a height of six hundred meters. The cycles of the moon are followed for work in the countryside and for racking and bottling practices. The land is helped only with compost taken from the farm's animals. No yeasts are added except those from the grapes and from the cellar. The must ferments for ten days with the skins and after racking it remains in fiberglass, undergoing decanting twice before bottling in October.

“il Forestiero” or “the Stranger” (a reference to the grape emerging from a more famous nearby wine appellation) is 100% Sagrantino from a single row of old vines. Spontaneous fermentation without temperature control, with 10 days skin maceration.. Aged for a year in fiberglass tanks before bottling. No added sulfur and no filtering or fining. *Very limited

One of the Mattioli’s most precious wines, the Selezione Le Cese is 100% Sangiovese from fruit selected and separated only in the very best vintages. Spontaneous fermentation without temperature control, with 8 days skin maceration. Aged in a single old barrel. Age-worthy wine with no added sulfur and no filtering or fining. *Very limited