Product description
In Irpinia, on the hills of the Calore River valley, grapes have been cultivated since Roman times.It was right here, after the Mastroberardino brothers parted ways in the early 1990s., In 1994, Walter Mastroberardino and his children founded their own winery—Terredora Di Paolo.From the very beginning, its mission has been to preserve and elevate local grape varieties—Aglianico, Fiano, and Greco—to prominence.Today, it is one of the most important wineries in southern Italy, managing approximately.180 hectares of vineyards and a reputation for a “from vine to glass” approach that fully respects the terroir.The company’s vineyards extend directly into the former lands of Irpinia, around Montefusco—a region with a harsh climate and volcanic ash soils that teach patience and reward it with depth of flavor.
An interesting fact is that Terredora was founded as a result of a family division of assets—a rare occurrence in the wine world that gave rise to two parallel histories (Mastroberardino and Terredora), and also that the winery consistently plants its hillsides with indigenous grape varieties and owns many of its plots—which is by no means a given in Campania.
Terredora Aglianico Campania 2021 is a pure Aglianico—that is, 100% of one of Italy’s finest red grape varieties.The winemaking process is intentionally “cool” and brief—5–7 days of maceration at 24–25°C to extract color and preserve the fruit’s freshness.Steel was used instead of barrels: after fermentation, the wine ages in stainless-steel tanks for 5–12 months and then rests for 4–6 months in the bottle.The result is a youthful, honest, and vibrant style—an “au naturel” Aglianico that emphasizes the purity of the fruit and the silkiness of the tannins.
Appearance: ruby-red, fresh, glossy.
Aroma: cherry and sweet cherry with a hint of herbs (parsley).(mugwort/thyme), subtle spicy notes.
Taste: medium-bodied, juicy red fruit, soft tannins, balanced acidity, clean, cherry finish.
Culinary highlights: Mediterranean cuisine and “trattoria” classics: a charcuterie board, wood-fired pizza, pasta with tomatoes and basil, parmigiana di melanzane, roasted chicken with herbs; from Polish cuisine—roasted root vegetables, pork chop with lemon, stuffed cabbage rolls in tomato sauce.