Neroametà Bianco Campania IGT

The Mastroberardino family, leaders in Italian viticulture, are largely responsible for the revival and elevation of Irpinian and Campanian winemaking post WWII. Their efforts ignited a resurgence in quality red and white wine production in all of Southern Italy. Working primarily with Campania’s ancient, native varieties, Fiano, Greco, and Aglianico, Mastroberardino has resuscitated would-be extinct grapes into world-class varieties. In the 1980’s, Antonio Mastroberardino experimented with making a white wine from Aglianico, but the project was not fully realized until 2013, when Antonio’s son, Piero, produced Neroametà Bianco Campania IGT. Neroametà, meaning “half-black,” is a blanc de noirs made from the free-run juice of estate-grown Aglianico.

Mirabella Eclano, with south-south/east exposure and deep soil, with a sandy-loam texture, well drained, with clay in depth. Altitude of 400 meters above sea level. Espalier training system with spurred cordon pruning. Average planting density of 4,000 vines/ha. Yield of approximately 70 q/ha and 1.5 kg/vine

Manual harvest the second half of October. Vinification of first run juice from whole-berry pressing in temperature-controlled stainless steel for about 20 days at a controlled temperature (16°C-18°C). No skin contact. Approximately 10 months on the lees and at least 18 months in the bottle.

Fresh and vibrant with delicate aromas of crushed stone, wild strawberry and violets. The Aglianico grape’s naturally high acidity balances the plump mouthfeel to keep the profile racy and refreshing.