Brunello di Montalcino 2018 Máté

Tasting Note

Initially, aromas of sour cherry and dried roses emerge, followed by notes of tea leaves with a hint of earthiness, tobacco, and a touch of licorice. On the palate, it exhibits a medium body; the high acidity characteristic of the Sangiovese from a cool vintage provides structure, and it is characterized by fine, chalky tannins that grip without drying. The finish reveals notes of iron and the bitter flavor of cherry pits. The 2018 Máté's Brunello di Montalcino reveals rich flavors as soon as it is exposed to air, and thanks to its acidic backbone, it maintains a fresh rather than heavy character.

Grape Varieties

Brunello di Montalcino must be made from 100% Sangiovese by law, and Máté also complies with this requirement:

100% Sangiovese produced from various clones

Clone selection plays a key role here. Since each clone ripens at a different rate, this helps spread the risk during a cool growing season like this year's and allows aromas of cherry and dried flowers to emerge before the tannins.

Cellaring Potential

It is enjoyable now or can be cellared. Thanks to its acidity and delicate tannins, the Máté's Brunello di Montalcino 2018 has room to develop, though this vintage has a medium body rather than a firm structure. For optimal enjoyment, decant for about an hour and serve at 16-18°C.

About Máté

Ferenc Máté left Hungary during the 1956 Revolution and, decades later, purchased an abandoned 13th-century friary in Santa Restituta with his wife, the painter Candace. They first restored the building and then planted grapevines. And here's the detail that speaks volumes: 6,200 vines per hectare, twice the regional average and an unprecedented figure in Montalcino. They have been certified organic since the 2016 vintage. Their son, Peter, and Candace are in charge of winemaking. A small winery, serious wines.

Terroir & Climate

The soil at Máté, where Sangiovese is planted, consists of fossil-rich tuffo and galestro, a rock similar to schist, which provides excellent drainage and prevents the vines from becoming complacent. Vines are planted on 6.5 hectares of the 27-hectare Mediterranean scrubland, and these vineyards are situated on terraces at an elevation of 300-400 meters above sea level. These terraces were constructed by Romans 2,000 years ago. Santa Restituta has a temperate climate and is well ventilated by sea breezes, which allows the fruit to grow healthily and maintains Brunello di Montalcino's high acidity.

Winemaking

Here, every step of the process, including punch-downs, is done by hand. Four to five times a day, the cap is gently pushed into the juice without the use of pumps to extract color and tannins. The wine is fermented in small stainless steel and wooden vats using indigenous yeasts. Aging takes place in Allier French oak barrels, barriques, tonneaux, and 40-hectoliter tanks for up to three years, followed by at least nine months of further aging in the bottle. No sugar is added, and the wine is never fined; it is a vegan wine.

Food Pairing

The wine's acidity and fine tannins call for fat and salt. A Bistecca alla Fiorentina grilled rare over embers is the most obvious choice, and still the best pairing. Pappardelle with wild boar ragù is also a great match, as the gamey flavor of the meat harmonizes with the wine's notes of tea and tobacco. A firm, salty, aged Pecorino Toscano is also a great match. If you're looking for a simpler dish, I recommend ribollita.