Mastroberardino : Radici Riserva 2017

Characteristics and tasting tips for the Radici Riserva 2017 by Mastroberardino

Tasting

Appearance

The appearance reveals an intense, deep ruby red color.

Nose

Complex and intensely aromatic, the nose reveals a rich bouquet dominated by notes of black cherry and dried plum. Secondary aromas of incense, leather, licorice and a subtle hint of volcanic ash bring a mineral expression of the terroir. With aeration, the wine unveils nuances of tobacco, spices and balsamic notes, accompanied by touches of dark chocolate, toasted nuts, coffee grounds and graphite.

Palate

On the palate, the wine is full-bodied and muscular, with dense yet refined tannins that reflect sophisticated integration. The acidity remains vibrant and well-defined, providing essential balance to the concentration and tannic structure. The flavor profile highlights plum, bitter cherry and strawberry jam, combined with intense black pepper and licorice. The finish stretches exceptionally long and savory, with lingering notes of graphite, smoke and bitter herbs that lend mineral and phenolic complexity.

Food and wine pairings

The Radici Riserva 2017 Mastroberardino pairs beautifully with aged hard cheeses, as well as dishes showcasing black truffle and porcini mushrooms. It perfectly accompanies ragouts and preparations based on long-simmered sauces. This wine also elevates roasted red meats, game such as wild boar or venison, and herb-seasoned lamb. Spiced preparations, game terrines and aged cheeses such as parmigiano-reggiano or pecorino also make excellent pairings.

Serving and storage

It is recommended to decant the Radici Riserva 2017 several hours before serving to allow the wine to open fully. Although approachable now with proper aeration, this wine has exceptional aging potential and will evolve gracefully over twenty to thirty years, or even longer.

An exceptional taurasi riserva from the volcanic terroir of Campania

The estate

Officially founded in 1878 by Angelo Mastroberardino in Atripalda, the Mastroberardino House traces its winemaking roots back to the 1750s. Now led by Piero Mastroberardino, representing the tenth generation of winemakers, the estate spans approximately sixty hectares of vineyards in Campania. Mastroberardino has distinguished itself through its pioneering commitment to preserving and promoting the indigenous grape varieties of Campania, notably Aglianico, Fiano and Greco. This philosophy, initiated by Antonio Mastroberardino after World War II, helped transform the winemaking reputation of southern Italy. The House remains an essential benchmark for wines from the region. Piero Mastroberardino was recently honored with the title of Cavaliere del Lavoro by Italian President Sergio Mattarella in 2025.

The vineyard

The Radici Taurasi Riserva 2017 comes exclusively from the Montemarano vineyard, located in the southernmost part of the Taurasi DOCG appellation, at an altitude of approximately 550 to 650 meters. The soils are composed of calcareous clay with a significant presence of limestone. The vineyard's southeast exposure ensures optimal sunlight throughout the growing season. The vines, approximately twenty years old, are trained on trellises with cordon pruning, following traditional methods. Planting density reaches 3,500 vines per hectare, with yields maintained at approximately 1.3 kilograms per vine, well below the limits permitted by the appellation. The region's continental climate, characterized by significant temperature variations between day and night, promotes slow ripening and optimal concentration of aromas and tannins.

The vintage

The 2017 vintage proved particularly demanding, marked by hot and dry conditions that could have compromised the balance and complexity of this Italian wine. However, meticulous vineyard management, drawing on decades of experience in responding to climatic stress, helped preserve balance in the ripening grapes, producing a wine of remarkable elegance and aromatic intensity despite the challenges of the vintage.

Winemaking and aging

The grapes for the Radici Riserva 2017 were hand-harvested during the first ten days of November, allowing maximum phenolic ripeness to be achieved. Classic red winemaking included skin maceration of approximately fifteen days at controlled temperatures of 22 to 24°C. Fermentation took place in stainless steel tanks, ensuring optimal temperature control. The wine was then aged for thirty months in a combination of French barriques and large Slavonian oak casks, followed by a minimum of 36 to 42 months of bottle aging before release.

Grape variety

100% Aglianico