Must Try Rare Varieties from Southern Italy
Learn about Falanghina, Carricante, Catarratto, and Piedirosso, 3 white wines and one red that are sure to surprise and delight.
Falanghina – An Aromatic, Complex Italian White Wine from Campania
This week’s rare variety takes us to Campania, the southern Italian region that encompasses the famed city of Naples along the coast of the Mediterranean. Falanghina is an ancient variety typically attributed to the Greeks, who first cultivated vineyards in this region in the 7th century. This white variety was also behind Falernian, the most famous wine of Roman antiquity. A wine that’s been written about in history books and famous works of literature alike.
However, after the Roman period, the popularity of Falanghina rapidly declined. Though, thankfully, Falanghina experienced a revival as advancements in viticulture and winemaking in the 20th century arrived.
Falanghina is also grown in the southern regions of Puglia and Abruzzo. There are also some plantings further north in Lazio. But the variety thrives in Campania and is therefore the white variety synonymous with the region.
The Variety: Falanghina
Within Campania, there are two sub-varieties of Falanghina – Falanghina Beneventana and Falanghina Flegrea. Though according to the pros like Jancis Robinson and Ian D’Agata, author of Native Wine Grapes of Italy, the two are not easy to differentiate. The two sub-varieties are usually blended. Then, simply labeled under the name Falanghina. These white wines are often medium bodied with high acidity, exhibiting aromas of lemon, orange blossom, peach, almond, and a stony minerality.
Falanghina Flegrea
Supposedly, Falanghina Flegrea was the variety behind Falernian, the famed wine of the Romans. The variety is often at its best in the Falerno del Massico D.O.C. and the Falanghina del Sannio D.O.C. Generally, Falanghina Flegrea produces light, unoaked, and highly aromatic wines featuring a distinctive leafy aroma in addition to notes of citrus fruit, pear, apple, and a stony minerality.
Falanghina Beneventana
Falanghina Beneventana is the sub-variety often grown in the Benevento province of Campania. In Benevento, you will find quality Falanghina at an incredible value with most wines labeled under the Falanghina Beneventano IGT. The geographic indication is named for the province rather than the variety. Falanghina Beneventana offers dry wines with high acidity, plus floral, herbal, and concentrated citrus aromas.
Additionally, Falanghina grows throughout numerous appellations in Campania.
Falanghina del Sannio D.O.C. – includes a specific hilly area northeast of Naples
Beneventano Falanghina I.G.T. – a wider area in the Benevento province where you will find great value wines
Irpinia Falanghina D.O.C. – just east of Naples
Falanghina Campi Flegrei D.O.P. – covers the coastal area west of Naples
Falerno del Massico D.O.C. – located north of Naples in the province of Caserta, the region named for the famous Falernian wine of Roman times
Falanghina in the Vineyards
Considering Campania’s proximity to the coast, the region exhibits a warm Mediterranean climate influenced by the cooling sea breeze. That Mediterranean breeze maintains temperatures in the vineyards and keeps the vines healthy with cooling air currents. Temperatures moderated by the cool breeze allow grapes to mature steadily.
In addition to Naples, Campania has a few other cities and landmarks with which you might be familiar. Does Mount Vesuvius ring a bell? How about Pompeii, the city frozen in time under volcanic ash from a particularly violent eruption of Mount Vesuvius?
Well, Falanghina flourishes in porous soils which abound in Campania. While volcanic soils are obviously present in the appellations closer to Mount Vesuvius, volcanic soil can actually be found throughout most of Campania. The same Mediterranean Sea breezes that moderate vineyard temperatures historically spread volcanic ash throughout the region of Campania. Tufa, a soft, well-draining limestone-based soil, is also common in Campania.
Moreover, Campania is a hilly region, offering especially elevated vineyard sites for the wines of Falerno del Massico D.O.C. Specifically, hilly territory abounds in the communes of Sessa Aufrunca, Cellole, Mandragone, and Falciano del Massico. Vines planted on these hills benefit from exceptional exposure.
The Winery: Donnachiara
Founded in 2005, Donnachiara is a family owned winery almost wholly managed by female proprietors. The Petitto family has lived amongst the hills of Montefalcione for centuries. Today, the vineyards of Donnachiara are planted to ancient vineyard sites. CEO Illaria Petitto dedicates herself to viticulture and is supported by her mother, Chiara, the niece of Donna Chiara Mazzarelli Petitto, for whom the winery is named. Donnachiara produces each of Irpinia’s three D.O.C.G. wines – Fiano di Avellino, Taurasi, and Greco di Tufo. They also produce wines from the region’s traditional varieties Aglianico and Falanghina.
The Wine: 2017 Donnachiara, Resilienza Beneventano Falanghina I.G.T.
The grapes for this wine come from the heart of Taburno within Benevento in the province of Avellino. The grapes were pressed, cooled quickly, and kept chilled for 4-6 hours at 50°F. The aromatics are preserved during this period of cryo maceration. Then, the wine was fermented in steel vats for 15 days. This vinification resulted in a refreshing, zesty, aromatic white wine.
Beautifully brilliant medium-plus straw yellow color
Medium or medium-minus pronounced aromas of Meyer lemon, candied citrus, apricot, citrus blossom and a stony minerality
Medium-minus body, medium plus acidity, dry, more savory on the palate with flavors of minerals, salinity, and bitter orange
Pairing Suggestions
Falanghina is the ideal wine to pair with seafood dishes like scallops, prawns, and clams. This wine is also perfect for pasta dishes with light sauces or lots of fresh herbs. Think scallops in a buttery garlic sauce, linguine and clams with lots of fresh parsley, grilled prawns in a chimichurri sauce, or fresh pesto pasta.
Carricante – An Exhilarating White Variety From Sicily
Carricante is a white variety indigenous to Sicily, Italy’s largest island. Actually, Sicily is six percent bigger and produces six times as much wine as Sardinia, the other Italian island where my rare varieties obsession began. Though I have always enjoyed discovering the lesser known wines of the world, a whole new universe of wine opened up to me in Sardinia. Tasting wines like Vernaccia di Oristano D.O.C., Malvasia di Bosa D.O.C., Granazza, and Bovale was life changing. I recognized that most people have never even heard of these phenomenal wines. Furthermore, the producers deserve international recognition for maintaining their native varieties. After all, they are preserving a piece of cultural history. So, I decided to do something about it and my rare varieties series was born.
Sicilian Wine
According to Karen McNeil’s The Wine Bible, Sicily is the largest wine producing region in Italy in terms of size at 10,000 square miles. Sicily, like many other regions of Italy, has a rich history of viticulture and winemaking. The Greeks advanced this rich history by bringing their modern winemaking techniques to the Mediterranean island. Though Sicilians had been producing wine since 4,000 B.C., the Greeks helped make Sicilian wines world-renowned in ancient times. Staking claim to Julius Caesar’s favorite wine also didn’t hurt Sicily’s reputation in the wine world.
However, along with other southern Italian wine regions in the twentieth century, Sicily’s focus turned to producing quantity over quality. In an effort to attract an international market, Sicilian producers were making dynamic wines from international varieties like Chardonnay. Thankfully, with the rapid rise in popularity of Mount Etna wines, Sicilian producers have returned to an emphasis on quality production and embracing their native grapes.
In fact, the white wines of Sicily, specifically grown in the foothills of Mt. Etna, are gaining international acclaim for their unmatched, distinctive style. We’re not talking the fruit forward, New World style that has become the status quo. No, Sicilian white wines have found a groove of their own. They exhibit a savory quality rarely found in wines elsewhere. Elevated acidity and lower alcohol levels around 12.5% ABV make these whites exceptionally refreshing and poignant. In a wine world with excessive competition and over saturation, white wines from Sicily are stepping out from the crowd. Plus, the increasing recognition and appreciation of Etna whites and reds supports my theory that wine lovers are longing to expand their horizons.
Mount Etna Bianco D.O.C.
If you have ever tasted Mount Etna Bianco D.O.C. wines, then you have already tasted Carricante. In 1968, the Mount Etna D.O.C. became the first D.O.C. in Sicily. This geographic indication encompasses 120 square kilometers around the active volcano. White wine, superior white wine, red wine, aged red wine, rosé, sparkling white wine, and sparkling rosé are all produced under the Mount Etna D.O.C.
The Etna Bianco D.O.C. offers a dry style and mandates that the wine must be produced from a minimum of 60 percent Carricante. The remaining 40 percent of the blend will commonly include another native Sicilian variety called Catarratto. Different clones of Cataratto may be used, such as Catarratto Comune or Catarratto Lucido. Additionally, other grapes may be used in this 40 percent, which often includes local varieties Minnella and Grecanico, as well as international varieties like Chardonnay. Wines under this designation must have a minimum 11.5% ABV.
For the Etna Bianco Superiore D.O.C. designation, the wine must be at least 80 percent Carricante. The other previously mentioned varieties account for the remaining 20 percent. Wines under the Superiore distinction are dry in style and must have a minimum 12% ABV.
What’s So Special About Mount Etna?
Sicilians refer to their volcano as “Mamma Etna,” regardless of the fact that Mount Etna is an active volcano with the potential to destroy the lives of her surrounding citizens. Mount Etna helps the surrounding vineyards flourish. The volcanic soils enliven the wines of this region. Volcanic soils, including basalt, ash, pumice, and lava, retain water well, which helps produce wines that are fresh and lively. Most significantly, volcanic soils contribute a trademark sapidity to their wines. Mount Etna wines have a mineral, savory, almost salty quality that is so distinct. This volcanic characteristic has allowed Etna Bianco to amass a fan base while standing out from an over-crowded, fruit forward market.
Many of the vineyards are planted on ancient lava flows in this region. The top of Mount Etna sits at 3,320 meters above sea level and the volcano is close to the Ionian Sea. With every volcanic eruption, volcanic ash was spread even further throughout this zone of Sicily. So, many local volcanic-based vineyards are almost sandy in composition. This helped preserve certain vineyards during the phylloxera epidemic of the late 19th century because the phylloxera root louse cannot survive in thin, sandy soils. Certain vines in this region of Sicily are over 150 years old and are being used to produce vines that are not grafted onto the American phylloxera-resistant rootstock, as are the majority of vines in Europe.
The climate of this zone offers a lot of dry, sunny days tempered by cooling sea breezes. On Mount Etna, grapes are planted at elevations up to 1,000 meters. These heights provide a somewhat cool climate in an unexpected location.
The Variety: Carricante
Azienda Agricola Cortese says that the name of this variety comes from “u carricanti,” which means “heavily laden” in the local Sicilian dialect. Carricante’s name references the vigorous growth and high volume of grapes produced by this vine if not rigorously controlled. This variety loves to grow at higher elevations. Carricante typically expresses an exuberant acidity and savory minerality, along with citrus and blossom aromas.
Azienda Agricola Cortese, Carricante, Terre Siciliane I.G.T. 2018
Azienda Agricola Cortese is an organic Sicilian winery embracing biodiversity and traditional, minimal-intervention winemaking techniques. Cortese believes in creating a flourishing ecosystem for their vineyards, the results of which are alive in their wine. Their Nostru line pays homage to the rich Sicilian culture with colorful graphics on every label. A depiction of Ragusa’s Baroque San Giorgio Cathedral adorns this bottle of Carricante.
The Cortese Carricante, Terre Siciliane I.G.T. 2018 is made from 100 percent Carricante grapes grown at 400 meters above sea level. After destemming and soft-pressing, the must was allowed to settle at low temperatures for 48 hours. Following fermentation, the wine sat on the lees for 5 months.
Tasting Notes:
Brilliant pale straw yellow with green reflections.
Medium intensity yet thrilling perfumed aromas of orange blossoms, lime blossoms, lemon zest, green apple, white peach, white pepper, and salinity saunter from the glass.
I’ve never smelled a wine like this! The bouquet is exhilarating to say the least.
The bouquet definitely has an array of blossom aromas, orange blossom, lime blossom, even gardenia.
There’s an enticing savory scent of salinity that’s dancing beautifully with the floral aromas.
More citrus notes like juicy tangerine, Meyer lemon, green apple and white peach.
You can practically smell the energy of the Sicilian terroir and the flourishing environment Cortese has created for these grapes with their organic and biodynamic practices.
A beautifully composed symphony of aromas that evolve and crescendo with each subsequent sniff.
High acidity that electrifies the palate tempered by notes of Meyer lemon, tangerine, and a savory salinity.
This wine is medium bodied, dry, and one that I will most definitely be purchasing again.
You can smell and taste the winery’s respect for nature and the natural eco-system in the glass.
Catarratto – The Sicilian White Wine for Guaranteed Freshness
Sicily’s strategic location in the center of the Mediterranean Sea has attracted countless cultures, merchants, and conquerors to its shores. The Greeks, Phoenicians, Arabs, and Italians all staked their claim to the island throughout history. Sicily has produced wine since 4,000 B.C. However, the modern winemaking and viticulture techniques of the Greeks pushed Sicilian wines onto the world stage in ancient times. Diverse wine offerings and numerous native grapes are the result of Sicily’s rich cultural history. Just glimpsing at the varieties and styles included in the Sicilia D.O.C. proves as much. Catarratto is one of Sicily’s most ancient varieties. This grape claims around 33 percent of all vineyard plantings on the island.
The Variety: Catarratto
The vineyards of the Palermo, Agrigento, and Trapani provinces have the highest concentrations of Catarratto. However, this variety is planted throughout Sicily. If you’ve ever tasted an Etna Bianco D.O.C., perhaps you have tasted Catarratto before. This is one of the numerous varieties that plays a supporting role in the blend for the Etna Bianco and Etna Bianco Superiore D.O.C.’s. Moreover, Marsala Oro, Marsala Ambra, and Marsala Rubino within the Marsala D.O.C. all include Catarratto in varying proportions. In this designation, only Marsala Oro and Marsala Ambra offer the possibility for a single varietal Marsala from Catarratto. Other Sicilian designations, such as the Menfi, Sicilia, Alcamo, and Santa Margherita di Belice D.O.C.s, also often use Catarratto as the primary variety in a wine.
Catarratto is Grillo’s parent variety through a natural crossing with Zibibbo, another Italian variety that is fun to pronounce. A research study from 2008 illustrated that Catarratto shares at least one allele with Garganega, an ancient northern Italian variety considered to be crucial in the evolution of Italian Vitis Vinifera varieties. Research has also shown that eight or more phenotypes of Catarratto currently exist. Though the three commonly recognized clones include Catarratto Commune, Catarratto Lucido, and Catarratto Extra Lucido.
Catarratto Lucido and Catarratto Extra Lucido are named for their unusually shiny skin. Lucido means glossy, polished, or shining in Italian. According to Vitis – Journal of Grapevine Research, “the three typologies are somatic mutants derived from the vegetative propagation from the same original seedling.” Throughout the 20th century, these clones developed amongst Sicily’s various microclimates.
New Age Catarratto
In recent years winemakers have been taking a new approach to winemaking with this variety. Young winemakers are experimenting with Catarratto, using techniques like extended skin maceration (or making an orange wine) or appassimento – drying the grapes out prior to fermentation.
Catarratto in the Vineyard
Catarratto is a vigorous variety that requires thorough training and pruning in the vineyard to yield quality fruit. The variety has a good resistance to most common grape diseases. The grape bunches vary in compactness, are medium to large size, and conical in shape, potentially with two wings. Catarratto can thrive in both the hills and the plains of Sicily. Bud break typically kicks off Catarratto’s growing season in early April. The grapes are mature and typically ready for harvest in early to mid-September.
In Forbes, Firriato Wines COO Federico Lombardo di Monte Iato said that Sicily is home to seven of the twelve orders of soil in the world. Considering that Catarratto is planted throughout the numerous appellations in Sicily, the variety is quite adaptable to many soil types and microclimates. Here, I will cover what can be expected from the regions with the highest concentrations of Catarratto.
Palermo
The vineyards of Palermo range from 500 – 2,400 feet above sea level. The region encompasses both the Madonie mountain range along with the hills and plateaus of the island’s interior. Spanning almost half of Sicily’s northwestern coastline, this region soaks up ample sunlight tempered by the cooling maritime influence of the Tyrrhenian Sea. Soils in Palermo are mostly sandy and rocky with windblown silt.
Agrigento
Located along the southwestern coastline of Sicily, the Mediterranean Sea moderates the dry and warm land of Agrigento. Vineyards closer to the sea produce refreshing wines characterized by sapidity. The soils of this region are composed of limestone, clay, silt, and ancient marine fossils.
Trapani
The Province of Trapani sits on the westernmost tip of Sicily and is one of the island’s most planted regions. In this corner of Sicily, you’ll find moderate temperatures and a high number of sunny days. Vineyards in the north experience a more moderate climate and higher eastern elevations. Whereas vineyards in the south of Trapani are in for warm, dry summers. Soils of the region include sandy loam and rocky soil with calcareous clay. The varying terrains and microclimates offer a range of diverse wines from this zone of Sicily.
Azienda Agricola Cortese, Catarratto Lucido, Terre Siciliane I.G.T. 2018
Azienda Agricola Cortese is an organic Sicilian winery embracing biodiversity and traditional, minimal-intervention winemaking techniques. Cortese believes in creating a flourishing ecosystem for their vineyards, the results of which are alive in their wine. Their Nostru series pays homage to the rich Sicilian culture with colorful graphics on every label. The Catarratto Lucido label depicts a colorful donkey as an homage to Sicilian viticultural tradition.
Tasting Notes
Brilliant, pale straw yellow with green reflections.
An enticing and intoxicating nose with medium pronounced aromas of citrus blossoms in the spring, sweet mandarin orange, tropical juicy grapefruit, sweet vanilla, and salinity.
Energetic and beautiful aromatics – like a spritz of citrus by the sea, a fragrance you want to wear for summer.
The palate is racy and tantalizing with mouthwatering acidity and medium body.
For how citrus and floral forward this wine is on the nose, the palate is distinctly savory in the most delicious way.
Pairing Suggestions
Catarratto is the ideal wine for any seafood dish you could possibly want to eat while on a summer holiday in the Mediterranean. If you want to eat it while in a bikini with saltwater curling your hair and sunshine warming your face, then it’s likely a great pairing. Fresh calamari or fish hot off the grill with just a spritz of lemon. Fresh oysters with a simple shallot mignonette sauce. Grilled vegetables with chimichurri. Fried snow crab sliders doused in spicy mayo, lime, and slaw. Honestly, even chips and guacamole would be ideal.
Piedirosso – Blessed by the Tears of Christ Under Mount Vesuvius
In 79 AD, the massive, destructive eruption of Mount Vesuvius brought tragedy to Campania in Southern Italy. The eruption infamously destroyed and buried Pompeii in volcanic ash, freezing the ancient city in time. My visit to Pompeii in 2010 taught me that mother nature must always be respected, as I witnessed her power firsthand. But mother nature gives and takes. Though this volcanic eruption was undoubtedly tragic, it laid the groundwork of volcanic soils that would yield sensational wines thousands of years later. Piedirosso, an ancient red variety that likely originated in Campania, is one of several grapes thriving on the volcanic slopes of Mount Vesuvius today.
The Variety: Piedirosso
In Italian, Piedirosso translates to red feet, referring to the distinctive red stems of the variety. The stem has three red colored branches that resemble a dove’s foot. Per E Palummo is the name of the variety in the local Neapolitan dialect, which means dove or pigeon-footed red. In Campania, this variety is also known as Streppa Rosso, Piedirosso Benventano, and Piedirosso Napoletano.
According to Ian D’Agata, author of Native Wine Grapes of Italy, historians traced Piedirosso’s roots to an ancestral variety called Colombina, a variety popular in the writings of Pliny the Elder. However, genetic research has disproven the relation between these two varieties.
Piedirosso bunches are medium to medium-large in size, relatively loose with two wings and rounded, three-lobed leaves. This is a mid-ripening, vigorous variety well suited to volcanic soils. Additionally, Piedirosso is susceptible to downy mildew, but has good resistance to other fungal diseases.
More often than not, Piedirosso is used in blends under the Vesuvio D.O.C. and its sub-designation, Lacryma Christi Del Vesuvio DOC. Once widely cultivated in the post-phylloxera era, Piedirosso experienced a decline in vineyard plantings. However, like many ancient varieties, Piedirosso is currently undergoing a renaissance. Today, this variety is Campania’s second most planted red grape behind Aglianico. Furthermore, the production of single-varietal Piedirosso wines is increasingly more common.
Vineyards and Climate in Campania
Though Piedirosso grows throughout Campania, production is mainly centered around Mount Vesuvius where the best examples grow in volcanic soils. Vineyards thrive in the warm Mediterranean climate moderated by the cooling effects of the nearby sea.
The massive, ancient volcanic eruption that destroyed Pompeii created the soil’s foundation. While subsequent eruptions over the years, most recently in 1944, further spread volcanic ash throughout the region. The dark, volcanic soils are mineral-rich, relatively infertile, and well-draining. Many of the vines here are ungrafted because phylloxera and other destructive diseases and parasites cannot survive in the mineral rich, loose volcanic soils.
The Slopes of Mount Vesuvius
Mount Vesuvius’ volcanic eruptions eject more volcanic sand, ash, and lapilli (Latin for little stones), rather than fluid lava. The volcanic pea or walnut-sized matter, called tephra, helps to create the loose, well-draining soils. These volcanic mineral-rich soils are high in potassium, calcium, and magnesium, which provide great growing conditions for the vine as well. The vines struggle in the loose soil, digging deep in search of water and nutrients. In turn, this struggle yields more flavorful, concentrated grapes.Grapes grown in volcanic soils like those of Mount Vesuvius yield wines with striking flavors, depth, complexity, and often a distinctive salty, mineral quality.
Vines grow at varying elevations around Mount Vesuvius because the volcano has two summits—Somma and Vesuvio.
Somma has fine, powdery and sandy soils with many vines planted pre-phylloxera. This summit’s slopes are north facing and Somma offers a damper climate. Piedirosso grapes grown here produce lighter, more delicate wines. The Vesuvio summit experiences a drier, sunnier climate to the south and the soil has more sediment. Wines from Vesuvio are generally more intense and aromatic.
Piedirosso in the Glass
In single-varietal wines, Piedirosso offers a deep ruby color in the glass. Wines are typically full-bodied with soft, plush tannins. Plum, cherry, and brambly wild berries are characteristic aromas and flavors of the variety. Top expressions also show notes of espresso, wet earth, and mushroom.
Generally, Piedirosso wines are produced using only stainless steel to preserve the salty minerality attributed to the volcanic soils. Piedirosso from Campania is capable of withstanding 10-20 years of cellaring. These wines are juicy and intensely fruity without giving up structure. Plus, their tannins make this a great wine to savor alongside food.
Vesuvio D.O.C. + Lacryma Christi Del Vesuvio D.O.C.
A variety of designations in Campania cover Piedirosso, such as Taburno, Campo Flegrei, Capri, Amalfi Coast, Falerno del Massico, Ischia, Penisola Sorrentina, Sanno, and Vesuvio.
Established in 1983, the Vesuvio D.O.C. is the most well-known for Piedirosso wines. This D.O.C. encompasses the sub-designation Lacryma Christi Del Vesuvio where Piedirosso dominates rosso and rosato wines. When Vesuvio D.O.C. wines achieve an alcohol level of 12% or higher, they are classified under the Lacryma Christi Del Vesuvio D.O.C.
Production regulations require that the wine consists of a minimum of 50% Piedirosso grapes. Olivella (a.k.a. Sciscinoso) and Aglianico can make up 30% or less of the blend. The remaining 20% can be other red grape varieties suitable for cultivation in the province of Naples. The Superiore and Riserva designations require a 13% ABV or more. While the Riserva designation also requires 2 years of barrel aging. Additionally, the Lacryma Christi Del Vesuvio D.O.C includes bianco, spumante, and liquoroso styles.
Lacryma Christi Del Vesuvio translates to “tears of Christ on Vesuvio.” Varying legends explain the name, the most common of which says that a piece of paradise fell into the Gulf of Naples when Lucifer was expelled from heaven. Christ wept, grieving for the loss of his best angel. Vines were born where His tears fell on Vesuvio, hence the name Lacryma Christi.
The Winery: Mastroberardino
Mastroberardino is a legendary name in Italian wine. The family established their winery and estate in 1878. The Mastroberardino family has been entrenched in the evolution of Campanian wine for over two centuries. The first evidence of the family’s presence in Irpinia dates back to the mid-eighteenth century when the family constructed its headquarters in the village of Atripalda. The ancient cellars are still located there today.
Ten generations of the Mastroberardino family have led the business through many ups and downs. Notably, Antonio Mastroberardino rebuilt his entire family estate from ruins following WWII. While others in the region were focusing on international varieties, Mastroberardino honored the indigenous varieties of Campania. They elevated the Mastroberardino legacy upon the native varieties of their region, producing wines that differentiated and elevated Campania on the market. The winery completely revitalized varieties like Fiano, Greco, and Aglianico. By embracing their native varieties, Mastroberardino forever forged their position among the great producers of Italy.
To learn more about the impressive history of the Mastroberardino family, check out Museo D’Impresa Mastroberardino Atripalda. Or get a behind the scenes look at the winery and hear the legendary story from the Mastroberardino family on the Campania episode of Wine Masters TV Italy.
Tasting Notes: Mastroberardino Lacryma Christi Del Vesuvio D.O.C. 2019
100% Piedirosso from 10-year-old vineyards with south-east exposure at 170m above sea level
Vinified in stainless steel tanks and aged in bottle at least one month before release
Medium intensity ruby red color with ruby red reflections
This wine has medium intensity aromas of red cherry, red plum, raspberry, blackberry bramble and a delicate violet floral note
Medium bodied, medium+ acidity, grippy medium + tannins, low alcohol, juicy plum and cherry on the palate
Pairing Suggestions
Piedirosso is the perfect pairing for pastas or polenta with meat ragu, wild mushrooms, or truffles. This wine also pairs deliciously with lamb chops in a mustard thyme sauce, balsamic glazed pork chops with roasted rosemary potatoes, and stuffed portobello mushrooms.
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