Basilicata · DOC

Matera DOC

A Basilicata DOC carved into the white Murgia plateau around the Sassi of Matera. Recognised in 2005, the appellation pulls Sangiovese, Primitivo and the local Greco across reds, rosato, white, Metodo Classico spumante and passito from a tiny 57 hectare working area. Eleven regulated typologies share one Lucanian terroir above the city's rock cut quarters.

Taste & Pairing

Taste Profile

Body 4/5
Tannin 4/5
Acidity 4/5
Sweetness 1/5

Key Flavours

Black cherry Black cherry
Violet Violet
Blackberry Blackberry
Plum Plum
Spicy Spicy
Black pepper Black pepper

Pairs With

Italian Pasta Italian pasta dishes for wine pairing on a transparent background British Desserts British Desserts signature plate, overhead Mexican Grilled Meats Mexican Grilled Meats image with Carne Asada on a ceramic plate

Editorial

Vintage Provenance

Why There Is No Vintage Chart

No denomination wide vintage chart is currently published for Matera DOC. The Italian Wine Central denomination entry and the disciplinare define the appellation, but quality is tracked producer by producer rather than through a maintained annata table.

How Matera is Made

The disciplinare ties production to the entire province of Matera, capping yields at 100 quintals per hectare with a 70 percent grape to wine conversion. Matera Rosso leans on Sangiovese (minimum 60 percent) blended with Primitivo (minimum 30 percent), reaching at least 12 percent alcohol. Matera Primitivo rises to 90 percent Primitivo and 13 percent alcohol. Matera Moro inverts the recipe with at least 60 percent Cabernet Sauvignon supported by Primitivo and Merlot. Whites pivot on Malvasia Bianca di Basilicata or Greco at 85 percent minima. Rosso, Moro and Primitivo age 12 months from 1 November of the harvest year; Moro Riserva needs 36 months including 24 in barrel. Spumante must complete its second fermentation in bottle, Metodo Classico.

In-Depth Guide

The disciplinare authorises Sangiovese, Primitivo, Cabernet Sauvignon and Merlot for reds, plus Greco and Malvasia Bianca di Basilicata for whites and sparkling. Each typology sets its own minimum, from 60 percent Sangiovese in Matera Rosso to 90 percent Primitivo in Matera Primitivo and Primitivo Passito.

Matera was recognised as a DOC by Ministerial Decree on 6 July 2005, with the current version of the disciplinare approved by Ministerial Decree on 7 March 2014.

Matera Moro is the international blend red of the appellation: minimum 60 percent Cabernet Sauvignon, 20 percent Primitivo and 10 percent Merlot. The Riserva ages at least 36 months including 24 months in wood, against 12 months for the standard release.

Tiny. Italian Wine Central reports about 57 hectares of registered vineyard and an average annual production around 1,050 hectolitres, roughly 11,600 cases over a five year window.

A Matera Primitivo at 13 percent alcohol minimum stands up to grilled and roast meats, lamb cooked over coals, and aged Caciocavallo Podolico from the Murgia plateau. The Passito version, with up to 14.5 percent potential alcohol, sits with bitter chocolate and dried fruit pastry.

The whole administrative province of Matera in Basilicata, on the white limestone Murgia plateau that the city of Matera and its rock cut Sassi quarters sit above.

On the table

What to eat with Matera

Curated cuisines, sections and dishes, from the home-country classics to global pairings that work.

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