An Italian Southern Serenade

Mastroberardino Greco di Tufo is a traditional white wine vinification in temperature-controlled stainless steel tanks.

The Tufo estate’s name clearly indicates the geological origin of the land on which this small village stands. It was one of the most important mining centres in southern Italy for the extraction of sulphur, which still manifests itself in the aromatic and gustatory profile of the wines obtained from this terroir. The Greco di Tufo DOCG obtained from this site is characterized by notes of fresh acidity along with sulphuric minerality. Some unique aromatic notes typical of this variety emerge during ageing. The vineyard of Petruro Irpino is situated on the border with the town of Tufo and has soils rich in clay and stones. Here, the Greco grape has found, on a piece of land enclosed in 61 square kilometres, on the hills flanking the Sabato river, its ideal location. Ancient plantings of Greco in this area have led to its perfect adaptation to the environment and local climate, unusual here when compared to other areas of Southern Italy. Both estates of Tufo and Petruro Irpino are sited mainly on mid-mixture, loose and well drained soils with a South-East exposure and at 350 m a.s.l. The training system is the “espalier” with “guyot” pruning with a density of plantation of 3,000 vines/hectare (about 1,200 vines/acre) and an yield of about 8,000 kg/ha and 2.6 kg/vine. On average the vines are 15 years old.

Mastroberardino Greco di Tufo is allowed to refine in bottle for at least one month.

The grapes are harvested by hand around the end of October. A traditional vinification follows with long maceration on the skins in temperature-controlled stainless steel tanks.

The grapes are grown at Mirabella Eclano, an estate where – after a careful selection and recovery of ancient Aglianico clones from hundred years old, ungrafted vineyards - two biotypes identified by the name of Antonio Mastroberardino were propagated. These selected clones confirm distinctive characteristics: medium to small clusters, medium berries, thick skin and low fertility. The vineyard is positioned at an altitude of 400 metres a.s.l, facing south-west. The soil is deep, with sandy, well-drained top soil and deep layers of clay and limestone. Planting density is 5,000 vines/ha with a yield of about 5 tons/ha and about 1 kg/plant.

For 12 months in French oak barrels and 6 months in the bottle before release.

Soft pressed to preserve the fruity and floral taste with short contact of the must with the skins for about 10 - 12 hours. This is followed by about two weeks of slow fermentation at a controlled temperature in steel tanks.

Salento lies east of the Apulia region, in the deep south of Italy. Warm and friendly and preserved by a centuries-old isolation, it has kept its genuine folklore and ancient wine-growing tradition alive. Being as it is the heel of the boot-shaped Italian peninsula as well as its easternmost part – from the beautiful cliffs of the Adriatic Sea to the gentle, sandy beaches of the Ionian sea – Salento boasts the highest number of DOC wines produced in Apulia. The production area is mostly flat, dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.

The wine ages in stainless steel for 2 months before bottling.

In order to obtain a good acidity, the grapes are at times harvested earlier so as to maintain high levels of fixed acidity and refined aromas. Soft pressing, which allows to preserve the grapes’ floral, fruity taste. Two weeks of controlled-temperature fermentation.

Salento lies east of the Apulia region, in the deep south of Italy. Warm and friendly and preserved by a centuries-old isolation, it has kept its genuine folklore and ancient wine-growing tradition alive. Being as it is the heel of the boot-shaped Italian peninsula as well as its easternmost part – from the beautiful cliffs of the Adriatic Sea to the gentle, sandy beaches of the Ionian sea – Salento boasts the highest number of DOC wines produced in Apulia. The production area is mostly flat, dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.

Apollonio Elfo Negroamaro Salento ages in stainless steel for 3 months before bottling.

Crushing, de-stemming, soft pressing and static settling. The clear must is then fermented at a temperature of between 14-16°C for about 15 days.

In 1830 the Tasca brothers purchased Tenuta Regaleali, a green oasis in the centre of Sicily in the county of Sclafani. The Regaleali estate spans nearly 600 hectares, with 12 types of soils and six hills between 450 and 850 above msl. It can be understood as an island unto itself, a unique land deserving of precise study. All wines come from a single vineyard or multiple vineyards but always within the same estate. The grapes are cultivated in the high hills, up to 900 meters of altitude and the yield is of about 7 tons per hectare.

At the end of the alcoholic fermentation, no malolactic fermentation takes place. The wine is allowed to the rest on the lees for about 3 months before being racked, stabilized and then bottled.

Traditional red wine fermentation, lasting approximately 2 weeks at a temperature of 28°C.

In 1830 the Tasca brothers purchased Tenuta Regaleali, a green oasis in the centre of Sicily in the county of Sclafani. The Regaleali estate spans nearly 600 hectares, with 12 types of soils and six hills between 450 and 850 above msl. It can be understood as an island unto itself, a unique land deserving of precise study. All wines come from a single vineyard or multiple vineyards but always within the same estate. The grapes are cultivated with the espalier system, at a density of 4,000 vines per Ha. and with the yield is of about 6.5 tons per hectare.

Full malolactic fermentation, then ageing for 14 months in 225 litres French oak barrels (Allier e Tronçais), 30% new, 70% second and third fill.