Marks and reviews
The complexity and richness of a great Italian wine
The Mastroberardino estate is a leading example of the great wines of southern Italy and bears witness to a unique winegrowing heritage. For over 200 years, ten generations of passionate winegrowers have succeeded one another, all driven by the desire to reveal the finest expression of the terroirs of Campania and Irpinia in Italy. Today, guided by the artistic spirit of Piero Mastroberardino, the 250-hectare family estate thrives at the heart of three prestigious appellations: Greco di Tufo, Fiano di Avellino and Taurasi.
The 2016 Stilèma Riserva is the fruit of a long project that pays tribute to Antonio Mastroberardino, to his love for his land, his vines and his wines. The Stilèma project began in the early 2000s with a number of experimental projects, including the selection of pre-phylloxera clone vines. This project has helped to reaffirm the identity of the region's wines, offering an understanding of the winemaking style of the region's native varieties such as greco, fiano and aglianico.
This wine comes from a number of exceptional terroirs in Campania and Irpinia: Pietradefusi, at an altitude of 350 metres, has mainly clay soils. Then there's Montemarano, at an altitude of 600 metres, with its clay-limestone soils. Paternopoli, perched at an altitude of 540 metres, has soils made up of clay, silt and sand. Finally, Mirabella Eclano, nestling at an altitude of 400 metres, has sandy and clay soils.
Winemaking and ageing
After manual harvesting, this great Italian wine undergoes maceration for 7 to 8 days. Once vinified, it is aged for 24 months in French and Slavonian oak barrels. Finally, this cuvée is aged in bottle for 30 months before being released on the market.
Characteristics and tasting tips for Stilèma Riserva 2016 from Mastroberardino
The nose is concentrated, releasing fruity and floral hints along with spicy scents.
Lingering and delicate, the palate unveils a remarkable tannic structure.
For the best tasting, this wine should be served at 18°C.
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