Aglianico

Tradition is of value only in so far as it imparts an obligation of coherence and credibility in the taking of the decisions that may from time to time be asked of anyone involved in the pursuit of excellence.

The Mastroberardino family has been immersed in the culture and society of winemaking for around three centuries. The most authoritative reports suggest that one Berardino, taking the professional title 'Mastro' - master craftsman - began the lineage in the seventeen hundreds. Once it had chosen its headquarters in Atripalda in the heart of the Irpinia winemaking region^?, still the site of the ancient cellars, the family inextricably linked its fate to the cult of wine.

Since then, ten generations have run the business, seeing periods both of expansion and of difficulty, recurring circumstances in the history of family business’ of ancient origin.

100% Aglianico.

Irpinia land owes its character to its unusual microclimate^?. This is influenced both by Vesuvius 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, in the areas which have historically proved to be the centres of production of the great wines of the region^?: Montefusco, Petruro Irpino, Santa Paolina, and Tufo, in the production area of Greco di Tufo DOC^?; Lapio, Manocalzati, and Santo Stefano del Sole^?, for Fiano di Avellino DOC; Lapio, Montemarano, and Pietradefusi, for Taurasi DOCG^?.

In recognition of the role played in the protection of the viticultural and oenological heritage of the Roman age, the 'Soprintendenza Archaeologica' of Pompei has entrusted the family with the management of the 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.

Chalky clay soil. Guyot^? training system. Harvested during the closing ten days of October. Yield^? per hectare^? 8000 Kg.

Aging in oak^? Twelve months in barriques.

Colour: Intense^? ruby red.
Bouquet^?: Persistent hints of sour cherry and wild blackberry, with delightful toasted overtones.
Palate^?: Soft^? and elegant, with a sophistication of character typical of Avellino reds; suggestions of berries and strawberry^? jam^?.

Serving temperature: 18°C.

Aglianico was the wine of the month for the February 2006 issue of Il Mio Vino^?.

Alcohol^? content 12,5%.

Outstanding with meat^? or tomato^?-based broths and soups; with red or white meat, whether roasted or with sauces; great match for cheeses.

Please don't hesitate to contact us for this or any other of your wine requirements.