More Maiorum Fiano di Avellino DOCG

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% Fiano. The unmistakeable aromas and flavours^? of the Fiano grape find their highest expression in More Maiorum. This wine is a return to tradition, and this is reflected in the name, symbolising ‘respect for the ways of our forefathers’. More Maiorum is both a conquest and a confirmation of Mastroberadino's efforts to preserve this ancient vine, a battle which began after the end of World War II.

Chalky clayey soil. Guyot^? training system. Period of harvest: Second half of October. Yield^? per hectare^?: 7000 Kg.

Off-skins vinification^? followed by a 5 months stay on the yeast^?.

Six months in barriques. 30 months of bottle refining.

Colour: Straw yellow with golden highlights.
Bouquet^?: Fresh and complex^? with spicy overtones well balanced by suggestions of acacia and honey^?.
Palate^?: The opening minerality opens the way for clear and enticing hints of apricot^? and orange^? rind; this is followed by a long aftertaste^? of toasted hazelnut, typical of this varietal^?.

Alcohol^? content 13%.

Perfect with sophisticated fish dishes and seafood pastas, vegetable risottos, white meat^? and mozzarella^? di bufala.

It reaches its optimal point of development after 5-7 years from harvest.

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