Mastroberardino : Lacryma Christi Del Vesuvio 2025

Characteristics and tasting notes of the Lacryma Christi Del Vesuvio 2025 by Mastroberardino

Tasting

Appearance
This white wine reveals a lovely straw yellow colour.

Nose
The aromatic bouquet opens with scents of ripe fruit, evoking yellow peach and pear. The whole is subtly underlined by hints of liquorice and a beautiful minerality.

Palate
On the palate, this wine proves perfectly balanced and endowed with a fine structure. The fruity flavours intertwine harmoniously with the mineral accents.

Food and wine pairings

This cuvée is the ideal companion for aperitifs, seafood salads or amuse-bouches. It also enhances main courses such as seafood, shellfish, grilled squid, octopus, or oven-baked white fish.

Serving and cellaring

To fully appreciate this wine, it is recommended to serve it at a temperature between 12 and 14°C. It can be cellared until around 2030.

The volcanic expression of a great white wine from Campania

The estate

Officially founded in 1878 in Atripalda, the Mastroberardino House is a true institution in Campania. Although the family's winemaking history dates back to the mid-18th century, it was at this date that the estate took shape. Today, Piero Mastroberardino is the owner and manager of this emblematic Italian estate which, as a fervent defender of indigenous grape varieties, distinguishes itself through its work of preserving the local ampelographic heritage and its deep roots in unique volcanic terroirs, thereby elevating the region onto the international wine stage.

The vineyard

The vines used to produce the Lacryma Christi del Vesuvio flourish on the slopes of the famous volcano, in Campania. The terroir is characterised by loose volcanic soils, particularly well-drained and rich in minerals. Reaching an altitude of around 170 metres, the vineyard enjoys a privileged south-east-facing exposure. The vines are planted at a density of approximately 2,500 plants per hectare and trained according to traditional methods in "raggiera" as well as espalier with guyot pruning.

Vinification and ageing

The grapes are harvested by hand during the first half of October. Vinification is carried out in the classic manner for a white wine, in stainless steel tanks. Fermentation takes place over a period of approximately twenty days, with rigorously controlled temperatures between 16 and 18°C. Finally, this wine from Campania benefits from a few months of ageing in the bottle before being released for sale.

Grape variety

This cuvée is made exclusively from 100% caprettone, also known as coda di volpe del vesuvio.