Musto Carmelitano

A family winegrowing estate

Musto Carmelitano is a family-run agricultural estate whose connection with winegrowing extends across more than three generations. Elisabetta and her brother Luigi inherited their attachment to the land and wine from their parents and grandparents.

2005 — A new generation takes charge

Management passed to Elisabetta and Luigi in 2005. Their work continued the family tradition while initiating a renewal of the estate’s winemaking facilities and equipment.

2006 — Construction of the new winery

A new, modern and functional winery was built in the village in 2006. New equipment was acquired, and Elisabetta and Luigi began collaborating with oenologist Sebastiano Fortunato. This development brought the estate’s inherited practices together with contemporary winemaking technology.

2023 — Renovation and hospitality

The winery was renovated in 2023. The project created a large terrace designed both to make cellar work more convenient and to accommodate groups of wine tourists. The winery now combines production, ageing, administration and tasting functions within a single open interior.

The estate’s vineyards are situated around Maschito in Basilicata. Three vineyard localities are identified by name: Serra del Prete, Pian del Moro and Vernavà. Pian del Moro contains the estate’s oldest vineyard, while Moscato is cultivated in the cooler parts of the municipality of Maschito.

The estate covers 13 ha, divided between 9 ha of arable land and 4 ha of vineyards. Estate-grown Aglianico is cultivated according to the organic method. Grapes are carefully selected and harvested by hand. Fruit trees and small organic vegetable gardens surround the winery, extending the agricultural setting beyond the vines.

The winery’s production philosophy is directed toward preserving the grapes’ organoleptic properties through artisanal, minimally interventionist processing. Selected commercial yeasts are avoided: fermentations begin spontaneously, without sulfur dioxide, and proceed with indigenous yeasts. The estate also avoids clarification and stabilization treatments.

Built in 2006, the modern, functional winery brings its operations together in one large open space. The vinification area contains stainless-steel and concrete tanks, while a separate barrel section is used to mature part of the wine. A raised office and a glazed tasting room occupy the same interior. Elisabetta and Luigi personally perform the cellar work with the collaboration and supervision of oenologist Sebastiano Fortunato.

Musto Carmelitano combines its inherited family tradition with modern winery technology. Its stated objective is to transfer grapes into wine while retaining their organoleptic qualities, using spontaneous indigenous-yeast fermentation and avoiding selected yeasts, clarification and stabilization.

The estate describes its wines as artisanal and its vinification as natural. Environmental respect and consumer protection are presented as central principles, alongside organic cultivation, hand harvesting and direct involvement by Elisabetta and Luigi throughout the cellar work.