Le Matos

95% Grenache, 5% Viognier. It macerates whole-cluster for five days in concrete, then ages 10 months in concrete before bottling.  The grapes are grown on the hills of the Faugères on soils of red clay and rocky schist. They are are trucked back and vinified in the Auvergne.  Mattia Carfagna We first met Mattia Carfagna in 2011, when a small group of us were marooned on the island of Giglio. At the time, Mattia was working at the Altura winery with his father Francesco and cooking at their seasonal family restaurant Arcobaleno. To this day, I vividly remember the fresh anchovies he served us with the 2010, 2009 and 2008 Altura Ansonaco. We’d see him again in 2015 at our New York City October trade show, then a few years later in Paris, where he’d decamped to go cook professionally. By then, he'd left the kitchen to start importing specialty Italian foods. Over constant, lengthy road trips from Paris to Italy to re-up on goods, Mattia began making a habit of visiting his vignerons f