AGLIANICO IRPINIA

Background

The Mastroberardino family, leaders in Italian viticulture, are largely responsible for the revival and elevation of Irpinian and Campanian winemaking post WWII. Their efforts ignited a resurgence in quality red and white wine production in all of Southern Italy. Working primarily with Campania’s ancient, native varietals, Fiano, Greco, and Aglianico, Mastroberardino has resuscitated would-be extinct grapes into world class varieties.
The powerful, age worthy Aglianico grape, native to Campania, has been produced into wine since Ancient Roman times. However, the grape fell into near extinction until the late 1940’s, when the Mastroberardino family begin a comprehensive restoration project at their estate in Irpinia. Careful site selection and clonal propagation has led to the production of some Italy’s finest red wines.

Winemaking

This Aglianico is produced from estates found mainly on clayey soils with South-East-facing exposures and at an average 400m as.l. Vines are Espalier-trained with Guyot and spurred Cordon pruning. The average planting density is 4,000 vines / ha. Vines are on average 15 years old. Yield is roughly 8,000 kg/ha (7,100 lbs/acre) and 2 kg/vine (4.40 lbs/vine).
Grapes are hand-picked at the end of October and beginning of November. Fermentation in stainless steel, followed by ten months aging in wood, with an additional six months in bottle.

Tasting Notes

Deep ruby. Intense aromas of black cherry, wild blackberry, violet and spices. Elegant and soft on the palate, with notes of berries and strawberry jam. A versatile, food-friendly wine, pair with any type of cheese and antipasti, with soups, pasta dishes and red or white meats.