Mastroberardino Mastro Greco 2019

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Tasting Notes

The nose smells of light honey, fresh hay, nectarine, and florality. The flavors are both fruity (stone fruit and citrus) and floral (honeysuckle). This wine is dry, with round acidity, medium body, and has a longer finish.


The Mastroberardino family has been growing grapes and making wines for 10 generations, dating back to the 18th century. In 1878 they settled in the Irpinia district, when the region was still under the control of the royal house of Bourbon.  Antonio, of the ninth generation, brought the winery international recognition despite a series of hardships. Returning from WWII, he found the family estate in ruin, the result of war, economic depression, phylloxera, and neglect. He began comprehensive restoration of the estate vineyards and acquired the best new vineyards he could find in Irpinia and greater Campania over several decades. He focused on indigenous varieties, whites Fiano and Greco and the red Aglianico, all near the brink of extinction at the time. The family vineyards in Irpinia are bordered by the Mediterranean and the Apennine Mountain foothills, most at high altitudes. The location has a largely continental climate with large diurnal temperature swings. The mountains mitigate the effects of rain and frost; the elevation protects from humidity. The family’s 14 estates cover some 785 acres.

Since the mid-nineties, Piero has continued his father’s work of restoration and preservation and maintained the use of local varieties. He is a Renaissance man, a poet, artist, scholar, and university professor as well as a winemaker and businessman. His winery was chosen by the Italian government in 1996 to conduct research, plant vineyards, and make wine in Pompeii. He was able to plant native varieties in the exact locations as their ancient forebears and successfully produced a red wine using ancient Roman varieties, cultivation, and wine-making methods.

Greco is a distinct variety; DNA profiling has shown it to be identical to Asprinio and closely related to Aleatico.  It is often used to make sweet wines similar to those of ancient Greece, and is believed to have landed in southern Italy in the eighth or seventh century BCE. It is closely associated with the Vesuvio area, including Pompeii.

Grapes for this wine come from 15-year-old vines grown on chalky-clay soils with SE exposure at about 350 m asl. Plantings are not dense, yields are low, and the harvest is manual. The must ferments in stainless steel, and the wine ages in bottle for a month before release.

Food Pairing Suggestions

Cheese, Fish (white), Green Salads, Just for Cocktailing, Shellfish

Italy , Campania
Grape Varietal:
$19.50 each