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Terredora Di Paolo is one of the most representative wine producers of the Southern Italy, with more over then 180 hectares in property, in Irpinia, the inland part of Campania.
The vineyards are located in the most vocated area; the soil is calcareous clay mixed volcanic powders; the altitudes of vineyards are high as well as microclimate is cool-temperate, atypical for the South.
The time seems to be far off when Walter Mastroberardino and his wife, Dora Di Paolo, in 1978, bought their small country estate, less 10 hectares.
At the same time, the experience and the prestige of Terredora take roots in an ancient tradition that dates back even before; in fact, Walter Mastroberardino was born, in 1933, in one of the most famous family in Italy, involved in the wine producing since the end of Eighteen Century.
The re-discovery of autochthonous grapes of Campania, as Aglianico, Fiano, Falanghina and Greco di Tufo, so historical to remember Roman Times, plotted the course for Viticulture Renaissance of this extraordinary county.
When in 1994 Mastroberardino family split up, Walter with his sons: Daniela, Paolo and Lucio, chose to spotlight the centrality of the vineyard (now 180 hectares), giving origin to a forefront reality which unify tradition and modernity.
From the beginning Terredora decided to vinify and bottle the family production enhancing the own grapes. Therefore, a new and modern winery was built in Montefusco, pretty and historical town, become now one of the best place of Irpinia wine production area, the heart of the Campania excellence.
Although Terredora Di Paolo wines often get high scores and awards by authoritative wine critics, the truly Terredora pride is to keep alive this family authentic tradition in a modern style, giving voice and value to different terroir and never forgetting the respect for environment.
The total annual production average is over 700.000 bottles, distributed in more than 20 markets worldwide:
firmly established in United States, Europe, Canada, Japan.
Year of establishment:
1988
Number of employees:
FROM 50 TO 99 EMPLOYEES
Annual turnover:
between 2.5 and 5 million Euro
Reference year of turnover:
2019
Export turnover:
0
Activities:
Grape cultivation
Cultivation of oily fruit
FORESTRY AND OTHER WOODLAND ACTIVITIES
Production of olive oil mainly not own production
BEVERAGE INDUSTRY
Production of wine from grapes
Production of table wine and q.w.p.s.r.
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Company:
TERREDORA DI PAOLO SOCIETA' SEMPLICE AGRICOLA
Telephone:
+39 0825968215
Web site:
Address:
LOC SERRA SNC
City:
MONTEFUSCO (AV)
Zip Code:
83030
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TAURASI D.O.C.G. "PAGO DEI FUSI"
Grape Variety: 100 % Aglianico. Production Area: estate vineyards in Pietradefusi, located on the top of the hills of the Calore river valley. Winemaking: carefully selected and hand-picked grapes; maceration on the skins for about 12 days and fermentation around 28°C. Aged in French oak barrels for minimum 24 months and then for at least 36 months in the bottle prior to release. Tasting Notes: deep ruby red color with aromas of ripe cherries, sweet spices, plum, tobacco, pepper and tar. Supple and silky on the palate, with ripe fine tannins, and a long fruity, spicy and toasty finish. Wine of a remarkable structure and an excellent aging potential. Food Pairings: all roasted and braised meat, game, wild boar, ragout, beef fillet, rib-eye steaks, grilled lamb chops, game, spicy dishes, mushrooms, truffles and aged cheeses, such as provolone, Parmigiano Reggiano or gorgonzola. Best served at 18° - 22°C.
AGLIANICO CAMPANIA I.G.T.
Grape Variety: 100% Aglianico. Production Area: selected vineyards in Campania. Winemaking: the maceration of the grapes is performed at 24°- 25°C and lasts no longer than 5-7 days to obtain a good color extraction, without weighing down the tannic structure and maintaining a good aromatic freshness. Fermentation in stainless steel tanks at controlled temperature, followed by a period of refinement in stainless steel tanks. Tasting Notes: ruby red color, with aromas of cherry, black cherry, artemisia, thyme. A wine of medium structure, fresh and soft, with a pleasant aftertaste of black cherry. Food Pairings: A very food-friendly wine, ideal with cold cuts, Mediterranean cuisine, such as soups and pasta dishes, white meat and light main courses. Perfect as aperitif. Serve at 16°C.
FIANO DI AVELLINO D.O.C.G. "EX CINERE RESURGO"
Grape Variety: 100% Fiano. Production Area: family owned vineyards in Lapio and Montefalcione. Winemaking: maceration on skins for several hours prior to gentle pressing to maximize the flavors; fermentation in stainless steel tanks at cool temperatures with selected yeasts. Aged on its lees for several weeks. Tasting Notes: light straw yellow color. Elegant and complex bouquet on the nose with nice ripe flowery and fruity aromas: pear, apricot, citrus, toasted hazelnut, acacia, honey and a pleasant mineral note. On the palate it is dry, elegant, with a lively acidity, a nice structure and balance. It evolves well over the years. Food Pairings: ideal as aperitif with oysters, raw fish, lobster, scallops, seafood, shellfish, crustaceans, seafood risottos, Asian dishes and al fresco dining. Best served at 10° - 12°C.
GRECO DI TUFO D.O.C.G. "LOGGIA DELLA SERRA"
Grape Variety: 100% Greco. Production Area: family owned vineyards in Montefusco. Winemaking: the grapes are harvested at the end of October, due to the vineyards’ high elevation. The must is settled and fermented with selected yeasts in stainless steel tanks at cool temperatures. Aged on its lees for several weeks. Tasting Notes: the long ripening season ensures a brilliant, deep golden color with greenish hues. An outstanding, elegant and balanced wine with intriguing fragrances of white flowers, citrus fruit, pear and apple overlaid by subtle honey and a pleasant mineral sensation. The fine acidity melds well with the richness of the body and the long mineral and fruity aftertaste. Food Pairings: shellfish, grilled fish, buffalo mozzarella, Thai curry dishes, salmon, sea bass, grilled tuna and lemonroasted chicken. Best served at 10° - 12°C.
FALANGHINA IRPINIA D.O.C. "CORTE DI GISO"
Grape Variety: 100 % Falanghina. Production Area: family owned vineyards in Montemiletto, Montefusco and Gesualdo. Winemaking: the grapes are harvested in the second half of October and vinified with a cold maceration on the skins. The must is settled and then fermented in stainless steel tanks at cool temperatures using selected yeasts. The wine then is aged on its lees in stainless steel tanks. Tasting Notes: straw yellow color, with a rich and intense bouquet on the nose with fruity aromas of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, a good structure and a long flowery finish. Food Pairings: A very food-friendly wine, ideal with hors d’oeuvres, soups, fish dishes, cold dishes, buffalo mozzarella and fresh cheeses. Best served at 10°C.