MASTRO BIANCO

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 terroir of Irpinia is well suited for viticulture, for its unique volcanic microclimate, due to Mt. Vesuvius. The neighboring Partenio and Terminio mountain ranges contribute to the suitable growing climate of the region.

Winemaking

The estate vineyards that produce Mastro Bianco are located on predominantly calcareous clay soil, with South-East exposures and positioned at an average 350m a.sl. Vines are Espalier-trained and Guyot-pruned and planted at a density of 3,000 vines/ha. Yield is of about 8,000 kg/ha (7,140 lbs/acres) and 2,6 kg/vine (5,80 lbs/vine). The average vine age is 15 years.
Grapes are hand-harvested in mid-October. Vinification in stainless steel tanks at controlled temperature, with one month of bottle ageing.

Tasting Notes

Straw yellow. Notes of fresh flowers, pineapple, peach and citrus fruits. This light and lively wine has wonderful freshness, with balanced acidity and notes of citrus and quince. Pair with light appetizers, grilled octopus and grilled fish.