Villa dei Misteri Rosso Pompeiano

The Mastroberardino family, leaders in Italian viticulture, are largely responsible for the revival and elevation of Irpinian and Campanian winemaking post WWII. Much of this work was initiated by Antonio Mastroberardino, the 9th generation, who’s efforts ignited a resurgence in quality red and white wine production in all of Southern Italy. Working primarily with Campania’s ancient, the family has resuscitated would-be extinct grapes into world-class varieties. In 1996, Mastroberardino was selected by the Italian government to lead the ambitious Villa dei Misteri (or Villa of Mysteries) project, with the goal to recreate the wines of the ancient city of Pompeii using the same grape varieties and viticultural techniques of the period. Working with the Archaeological Superintendent of Pompeii, they administered DNA testing and unearthed frescoes and architectural sites to piece together this ancient winemaking region. Mastroberardino replanted vineyards using the same grapes and techniques used by the ancient Romans.The Mastroberardino family, leaders in Italian viticulture, are largely responsible for the revival and elevation of Irpinian and Campanian winemaking post WWII. Much of this work was initiated by Antonio Mastroberardino, the 9th generation, who’s efforts ignited a resurgence in quality red and white wine production in all of Southern Italy. Working primarily with Campania’s ancient, the family has resuscitated would-be extinct grapes into world-class varieties.

Located in the DOC of Vesuvio, the vineyards sit below Mt. Vesuvius, which, through its eruptions, has nourished the land with mineral-rich volcanic ash. The ventilating winds of the nearby Tyrrhenian Sea promote a healthy climate for the region’s native grapes, Piedirosso and Coda di Volpe. The Vesuvio DOC area is characterized by volcanic, loose soils, very rich in minerals and well draining. The exposure is mainly southern facing. Positioned 50m a.s.l., the vines are planted density of 7,000 vines/ha. An ancient Roman vine training method is used, called “vigna a palo.”

Hand harvested in October, grapes are fermented in stainless steel and undergo a long maceration at a controlled temperature. The wine is aged for 12 months in barriques and five years in bottle.

Ruby red. Aromas of cherries, plums, raspberries, and black pepper. Refined, light tannins and bright acidity make this a lifting, balanced wine.