The Producer
The Mastroberardino family has been producing wine in Campania, Italy for 11 generations since the mid 1700s. In 1978 the family owned and operated Mastroberardino brand founded what today is known as the Terredora di Paolo estate, though at the time it was still part of Mastroberardino, and wines were labeled as such. However, in 1993 brothers Walter and Antonio Mastroberardino agreed to split the company. Antonio agreed to keep the Mastroberardino brand where he would continue to produce wines under the Mastroberardino label, while Walter kept the vines and cellar of what would be the future Terredora di Paolo estate. Walter officially founded the Terredora di Paolo estate in 1994, he named the winery after his wife Dora Di Paolo, and with the help of Dora and his children Daniela, Lucio and Paolo he began producing high quality wines that beautifully expressed the region’s terroir under the newly founded Terredora di Paolo label. Terredora di Paolo is situated in the hills of Irpinia, in Campania, Italy. The area was first recognized for its ability to produce exceptional wines more than 3000 years ago by the Greeks, and the Romans. According to Terredora di Paolo, the “landscape is a rolling succession of mountains, hills and upland plains divided by rivers and covered with lush vegetation”, vines enjoy southern exposure, are situated 400-650 meters above sea level, and grow in volcanic soils. Grapes are harvested by hand, transferred to small baskets, rushed to the winery where they’re quickly destemmed, and finally pressed. Terredora di Paolo focuses on cultivating only grapes indigenous to the area, for white wine this means Greco, Fiano, Falanghina, and Coda di Volpe, and for red, Aglianico and Piedirosso. With nearly 500 acres under vine, and over one million bottles of wine produced per year, Terredora di Paolo is one of the largest winemaking estates in Campania, and all of southern Italy. However, despite their large size, Terredora di Paolo manages to turn out extremely high quality wines across their entire lineup, and does not sacrifice quality despite their large production.
Technical Info
Country: Italy Region: Campania Comune: Lapio and Montemiletto Altitude: 300-700 meters above sea level Sun Exposure: South-southeast Varietal Composition: 100% Aglianico Vine Age: 20-25 years old on average Harvest: By hand, beginning of November Vinification: Fermented in stainless steel tanks, with maceration on the skins for 10-12 days at 28 °C. Aging: 18 months in French barriques, and an additional 6 months in Slavonian Oak Total Production: 26,000 bottles per year on average First Vintage Produced: 1994
Tasting Notes
Appearance: Blood red appearance
Aromas: Where to begin! Crushed cherries and raspberries, raisins, prunes, tar, black peppercorns, licorice, wet earth, and wet forest floor leap out of the glass on this extraordinarily complex, aromatic, and just overall gorgeous nose which finishes with a faint hint of just barely there menthol.
Palate: Flavors of tart crushed cherries, pomegranates, and baked tomatoes, are at home alongside perfectly mature, smooth, well integrated, developed tannins.
Notes: Paired with beef stew which was slow cooked in Lagrein and passata di pomodoro, with diced mushrooms, and carrots served over Parmigiano Reggiano infused polenta. Popped and poured, no decant. Drank slowly over the next 3 hours or so, though there was no noticeable change during that time. From the moment we pulled the cork, this wine was stunning! Gorgeous in absolutely every way possible! This wine is showing beautifully at the moment and is likely perfectly at peak, but we’d imagine it will maintain nicely for another year or two.
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