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Aglianico originated in Greece and was brought to the south of Italy by Greek settlers. The name may be a corruption of Vitis hellenica, Latin for "Greek vine". This is one of the best examples of this grape from the Campania region. Aged for twelve months in oak barriques, it shows a bouquet of cherry and wild blackberry, and a soft and lingering finish.[/toggle_lite][toggle_lite title="About the Producer" opened=""]The Mastroberardino family has been dipped in the world and culture of winemaking for about three centuries. The most authoritative reports suggest that one Berardino, taking the professional title 'Mastro' - master craftsman - began the lineage in the seventeen hundreds. He established the winery’s headquarters in Atripalda in the heart of the Irpinia winemaking region and, since then, ten generations have run the business, seeing periods of both expansion and contraction, recurring circumstances in the history of family businesses of ancient origin.[/toggle_lite][toggle_lite title="Grapes" opened=""]100% Aglianico from Irpinia.[/toggle_lite][toggle_lite title="Vineyard" opened=""]Chalky clay soil. Guyot training system. Harvested around the end of October/beginning of November. Yield per hectare: 7 tons.
The area of Irpinia is influenced both by the Vesuvius volcano and by the area's temperate climate, which is ideal for the cultivation of the great Irpinia wines. Aglianico must be considered one of these.
The Mastroberardino family's holdings are spread across several parts of Irpinia, over areas which became firmly established as the production centres for the great wines of the region. In recognition of the role played in the protection of the Roman age viticultural and oenological heritage, the Head of the Pompei Archaeological Heritage Department has entrusted the family with the management of sites which were used as vineyards in the ancient city. The idea was to replant them with the same, historic vines which, then as now, epitomised the area's winemaking tradition.[/toggle_lite][toggle_lite title="Vinification" opened=""]Traditional red wine vinification in temperature-controlled stainless steel tanks.[/toggle_lite][toggle_lite title="Ageing" opened=""]In 3rd and 4th fill barriques for 10 months, followed by 6 months in bottle.[/toggle_lite][toggle_lite title="Tasting Notes" opened=""]Intense ruby red colour. Well developed bouquet with hints of sour cherry, wild blackberry and violets. Soft and elegant on the palate, with overtones reminiscent of small forest fruits and strawberry preserve.[/toggle_lite][toggle_lite title="Analysis" opened=""]12.5% alcohol volume.[/toggle_lite][toggle_lite title="Food Suggestions" opened=""]Outstanding with meat or tomato-based broths and soups; with red or white meat, whether roasted or with sauces; great match for cheeses.
Serving temperature: 18°C.[/toggle_lite][toggle_lite title="Cellar" opened=""]Ready to drink. If properly cellared, it will develop and improve for about 5-7 years.[/toggle_lite]
