Masciare

Old agricultural roots

The oldest surviving agricultural element is the olive grove planted around 1820 by the great-grandfather of founder Caterina Martone. Its Marinese and Ravece trees were intermingled in the customary manner of the period, when the two cultivars were intended for blended oil rather than separate monocultivar bottlings.

Several vineyards also predate the wine business. Pian del Bosco was planted in 1948 and includes individual vines estimated at 150–200 years old. Pescocupo was planted in 1957, while the high Chianchetelle site dates from 1987.

Foundation and the first wines

Le Masciare was founded by Caterina Martone in 2001 with 4 ha of olive groves and 4 ha of Aglianico. The adjacent Barbassano vineyards were planted in the same year. The early activity centred on organic extra-virgin olive oil from the indigenous Marinese and Ravece cultivars, harvested by hand and processed separately.

After several years of oil production, Martone began exploring the estate’s potential for wine. The first notable reds emerged from 2005 onward. The Arianiello Fiano vineyard near Lapio was planted in 2005.

New ownership and professionalisation

In 2009, long-standing family friends Erik, Virna and Gerrit entered the business as the current owners. Their objective was to expand and professionalise Le Masciare. Investment followed in higher-quality equipment, an enlarged winery and the acquisition or long-term rental of selected vineyards rather than the indiscriminate retention of inherited sites.

An initial organic-conversion trial began in part of the vineyards in 2011. The first harvest under that trial was abundant and healthy in warm, dry conditions, but subsequent seasons demonstrated that organic farming in Irpinia required substantially more labour, continuous vineyard supervision and higher expenditure per hectare.

In 2013, approximately six months of excavation added a 200 m² underground barrel cellar to the historic winery. The space lies about 3 m below ground, using the surrounding rock and soil to maintain an annual temperature of 11–14°C and suitable humidity. The larger winery developed into a structure of approximately 1,200 m², including ground-floor vinification and bottling areas, the underground ageing and bottle-storage cellar, offices, a small laboratory, olive-oil storage and above-ground storage for packaging.

Consulting enologist Emiliano Falsini began working with the winery in 2015. Arianiello obtained organic certification in 2016.

Cru development, land purchases and full conversion

In August 2018, Le Masciare released its first single-vineyard Taurasi, Taurasi Pian del Bosco DOCG, from the 2012 vintage and the old Aglianico vineyard planted in 1948. During the 2018 harvest, Aglianico, Fiano, Greco and Coda di Volpe were picked by hand. Estate-wide conversion to organic farming began in autumn 2018.

In November 2018, Le Masciare acquired 3.9 ha. A single 3.3 ha parcel at San Potito Ultra, approximately 400 m above sea level and with favourable sun exposure, was intended for Fiano and Coda di Volpe. A further 6,000 m² adjoining Barbassano allowed expansion of the vineyard first planted in 2001.

Demolition work began in April 2019 on a large hilltop house within the estate. The planned agriturismo was designed with 13 bedrooms, 12 bathrooms and a small restaurant, overlooking the 1820 olive groves and Aglianico vineyards. The first organic wine was released in 2020. The farmhouse was completely renovated in 2021 as 13 rooms arranged across three apartments and three suites.

Recent expansion

The agriturismo subsequently opened for bookings, offering the renovated hilltop accommodation, a swimming pool and access to winery visits and tastings.

In April 2023, the owners acquired approximately 5.5 ha at Candriano, south-east of Paternopoli, reinforcing their commitment to Aglianico and Taurasi. They also purchased approximately 1.6 ha near Lapio, on the border with Montefusco at almost 620 m, for a Fiano di Avellino cru vineyard. The two purchases totalled roughly 7.1 ha.

In April 2024, Le Masciare introduced Fiano di Avellino Riserva BIO DOCG, made from hand-harvested Fiano grown at Lapio. It became the estate’s first white wine to receive partial ageing in French oak, used subtly to preserve freshness while adding refinement and depth. In May 2024, a new organic Cielo Ferraro rosé vintage was bottled, and the agriturismo’s saltwater pool opened to guests on 24 May.

Irpinia and elevation

The vineyards and olive groves lie within the province of Avellino, known as Irpinia, on the outer reaches of the Apennines. The estate works with a varied patchwork of sites rather than a single uniform terroir. Soils range from fine clay to coarser gravel and stone. More generally, the area’s relatively young soils often rest directly on their pedogenetic substrate, which can vary from hard, compact rock to softer clayey and sandy material.

The climate is continental and strongly moderated by elevation. Winters are frequently snowy; spring frost and autumn rain are recurring risks. This inland, pre-Alpine environment differs markedly from coastal Campania. High sites are cooler and experience wide day–night temperature shifts, extending and evening out ripening. Mountain rain shadows offer some protection from rain and frost, while distance from humid valleys and rivers reduces exposure to fog, botrytis and fungal pressure. These conditions permit naturally late harvests, generally extending into late October and, for Aglianico, early November.

Paternopoli and Aglianico

The Aglianico vineyards occupy hills around Paternopoli at approximately 490–560 m. Paternopoli lies within the Taurasi DOCG zone and, together with Castelfranci and Montemarano, forms its high-elevation sector. Barbassano occupies volcanic terrain whose sandy fraction derives from an ancient volcano; large stones and some clay complete the profile. Pian del Bosco is similarly composed but rockier. Pescocupo is the highest Aglianico site, at about 560 m, and tends more strongly toward clay.

Lapio and Fiano

Fiano is centred on Contrada Arianiello in the hills around Lapio. The vineyard lies at approximately 500 m on calcareous clay with limestone and volcanic sediments. Woodland surrounds the isolated site on every side. This position combines moderate minerality with a floral aromatic expression. A newly acquired 1.6 ha parcel lies near Lapio on the Montefusco border at almost 620 m and is intended for a Fiano di Avellino cru.

Chianchetelle and Greco

The Greco vineyard comprises two adjoining plots on a hilltop about 2 km from Chianchetelle. At approximately 620 m, it is the estate’s highest established vineyard. The hilltop position and raggiera training give the vines abundant sunlight throughout the year. Altitude helps the site avoid the fog-related humidity affecting lower vineyards, while its soil is rich in mineral sediments, particularly tuff. The relatively dry microclimate and mineral-rich volcanic origin are also emphasised in the technical description of the site.

The vineyard strategy is based on selecting sites for their suitability rather than retaining inherited parcels. The estate comprises eight plots with differences in vine age, area, soil, training system, grape variety and microclimate. Aglianico is concentrated around Paternopoli, Fiano around Lapio and Greco near Chianchetelle. Each plot is harvested and vinified separately whenever possible before later blending.

Harvesting is manual. White varieties are generally picked in October: Coda di Volpe from the first week, Fiano and Falanghina from the second week, and Greco in the second half. Aglianico is picked from late October into early November, with stricter fruit selection for the wines intended for extended ageing. At Chianchetelle, altitude requires additional green harvesting and/or defoliation to attain full ripeness, while the exposed hilltop and reduced fog pressure help keep fruit healthy until harvest.

Organic olive cultivation preceded the vineyard programme. A partial vineyard conversion trial began in 2011. Warm, dry conditions made its first harvest particularly successful, but later seasons showed that the approach demanded more labour, constant observation and control, and materially higher spending per hectare. Arianiello has been certified organic since 2016. Conversion of all vineyards began in autumn 2018, and the first organic wine followed in 2020. Fiano, Greco and Cielo Ferraro rosé are presented as certified organic, with Bioagricert identified as the certifying body for relevant bottlings.

Sustainability extends beyond certification. Solar and photovoltaic installations on the winery and agriturismo jointly supply more than two-thirds of electricity and hot-water needs. Rainwater is collected in dedicated tanks for cleaning winery equipment and for use around the agriturismo. Prunings and other biomass from vineyards, olive groves and orchards can be processed into heating pellets.

Winery and cellar

The production building covers approximately 1,200 m², including around 200 m² underground. Vinification and bottling take place at ground level. The structure also contains offices, a small laboratory, olive-oil storage and a large above-ground area for packaging materials. The underground cellar is divided between barrel ageing and bottled-wine storage.

Built in 2013 after approximately six months of excavation, the underground section lies about 3 m below the surface. Natural rock and stone walls, direct contact with the surrounding soil and mechanical ventilation maintain suitable humidity and an almost constant temperature of 11–14°C throughout the year.

Fruit reception and fermentation

Grapes arrive during harvest and are gently pressed. Must proceeds through pre-fermentation, fermentation and steel maturation. Vineyards are harvested and vinified separately as far as practical, with blending taking place later.

Current Fiano practice includes destemming, gentle pressing, approximately 18 hours of skin contact at 7°C, draining and delicate pressing, followed by a 15–20-day fermentation at 16–18°C using indigenous yeasts only. Other white technical protocols describe a 12-hour cold soak at 10°C, slow pressing and a 15-day fermentation at 18°C in stainless steel.

Aglianico destined for Taurasi is destemmed and gently pressed, then undergoes spontaneous fermentation in steel for at least one month without added yeasts, with one or two pump-overs daily and a maximum temperature of 26°C. An earlier estate protocol describes an approximately two-day cold pre-fermentation maceration followed by 15–16 days of temperature-controlled fermentation in stainless steel.

Maturation and bottling

White and rosé wines and the Barbassano red are bottled from the steel-based production area and transferred to the underground storage cellar. White wines are generally bottled in the spring after harvest and receive a further two to three months in bottle. The Fiano Riserva introduced in 2024 is the first estate white for which a small portion is aged in French oak.

Longer-aged reds may spend approximately 18 months in steel, at least 12 months in French oak and a substantial period in bottle. The cellar uses 500 L tonneaux and 25 hL large casks. Current Taurasi information specifies at least four years of total maturation, including more than one year in French oak; the technical protocol gives approximately 18 months in steel, at least 12 months in French tonneaux or barriques and at least 18 months in bottle. Selected cru bottlings have also been described with a minimum of 24 months in bottle.

Bottling is carried out on the estate. Sparkling-wine processing is the principal vinous stage entrusted to a specialised local facility.

Le Masciare defines its objective as producing handcrafted, small-lot wines that express Irpinia’s indigenous varieties and their places of origin. Its idea of a “sense of place” connects soil-derived minerality with the freshness of a mountain climate while retaining drinkability.

The project gives primacy to vineyard and grape quality. Sites are selected for their suitability to Aglianico, Fiano and Greco, and the different parcels are treated as distinct vineyards rather than as a uniform estate holding. Separate harvesting and vinification are intended to preserve these differences before the components are blended into wines combining structure and elegance.

The house favours longevity over rapid release. Wines are intended to remain elegant and fresh when young and to gain depth and complexity over time. Its red-wine programme explicitly treats extended maturation as integral rather than optional, especially for Taurasi.

Sustainability is framed as a long-term obligation to the land and to future generations. Organic conversion, renewable energy, rainwater recovery, reuse of pruning biomass and the stable underground cellar form part of this approach. Tradition is retained through old vineyards, raggiera training and naturally stable cellar conditions, while modern equipment, controlled environments and technical consultancy are used where they support quality.