Mastroberardino
Summary
Mastroberardino, Campania's oldest operating winery since 1750, manages 250 hectares across premier growing zones from their Atripalda base, producing wines from indigenous Aglianico, Greco, and Fiano grapes in volcanic and calcareous clay soils. Their winemaking combines traditional methods with modern technology, while their preservation of ancient grape varieties and ongoing research partnerships have established them as a benchmark southern Italian producer.
Heritage & Leadership
Mastroberardino's history in Campania's wine production dates to 1750, with 1878 marking a significant reorganization under Angelo Mastroberardino in Atripalda. The family's dedication to preserving indigenous grape varieties became crucial during the post-phylloxera reconstruction of Campania's vineyards in the early 20th century. Antonio Mastroberardino, who led the estate from 1945 to 2014, spearheaded the recovery of ancient grape varieties including Aglianico, Greco, and Fiano. Today, Piero Mastroberardino guides the company as President and CEO, while his son Paolo serves as Vice President, representing the family's tenth generation in wine production.
Vineyards & Wines
Mastroberardino manages 250 hectares of vineyards across Campania's prime growing zones. The estate's core vineyards lie in Montemarano, Mirabella Eclano, and Taurasi, ranging in elevation from 350 to 700 meters above sea level. The soils comprise volcanic deposits and calcareous clay, particularly suited to Aglianico cultivation. In Taurasi, the estate maintains parcels of pre-phylloxera Aglianico vines, while newer plantings follow the original genetic material. The portfolio focuses on indigenous varieties: Aglianico dominates red wine production at approximately 60%, while Greco and Fiano form the foundation of white wine production at approximately 25% and 15% respectively, with other indigenous varieties comprising the remainder.
Philosophy & Practice
Mastroberardino's winemaking combines traditional methods with modern technology. Red wine fermentation occurs in temperature-controlled stainless steel tanks, followed by aging in a combination of French oak barriques and larger Slavonian casks. The flagship Taurasi undergoes 30 months of wood aging followed by 12 months in bottle before release. The estate maintains an experimental vineyard in partnership with Federico II University of Naples, focusing on ancient variety preservation and climate adaptation research. Each vineyard parcel receives individual vinification, allowing for precise expression of Campania's diverse terroirs.