The Máté family wine estate nestles on two private hills in the temperate, seaward zone of Montalcino.

Selected, hand-picked at fullest maturity and fermented in small temperature-controlled stainless steel vats or new wooden barrels, the grapes are punched down by hand to extract colors and tannins, while the must is kept cool to maintain the rich aromas of fruits and spices. The wines are aged for up to three years in Allier French oak barriques, tonneaux and 40 hl vats.
In the Máté vineyards and winery, no effort is spared to yield wines of great refinement, replete with unforgettable flavors.

A Roman vineyard 2,000 years ago,the seven fields of marvelously varied terroir lie  between 300 and 400 meters above sea level. Totaling 6.4 hectares (15.75 acres) among Mediterranean woods of herbs and wild fruit, they were designed by Fabrizio Moltard, agronomist to Angelo Gaja. The clones, chosen for each field by France’s Pierre Guillaume, comprise: Sangiovese (in fossil-filled tuffo), Merlot (in sandy clay), Cabernet Sauvignon (in galestro), and Syrah (on mineral-rich, southern terraces).
Planted to a high density of 6,200 vines per hectare, (2,500 per acre), the yields are kept extremely low by three annual green prunings to concentrate flavors.