The wine is fermented at low temperatures and not treated to any oak ageing. This is a technique carefully carried out to retain the Aglianico grape’s natural freshness and allow its red berry and herbal notes to shine.

Terredora has been integral to Campania’s wine scene since 1978, but after a family split, the estate was divided between brothers Antonio and Walter Mastroberardino. In 1994 Walter re-named the estate Terredora di Paolo after his wife Dora. Today, it is run by brother and sister team Paolo and Daniela who are experts in combining experience and tradition with integrity for the land, along with a strong desire to keep the production overseen by the family.

Campania’s high altitudes keep the Aglianico vines cool. This allows them time to ripen slowly – perfect conditions for achieving great structure and flavour complexity in the grapes. The area’s volcanic soils help achieve a mineral, fresh element to the grapes which will ultimately contribute to the wine’s great balance.