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Terredora industry was created in 1978 by Walter Mastroberardino and his sons. Its aim is to redescover the millennial native vines of Campania such as Aglianico, Fiano, Greco and Falanghina, refined grapes which had already been catalogued and described by roman naturalists. Thanks to the ideal environmental and soil conditions, vine yards have always been present on the hills of Campania and the romans spread their products all over Italy and the world.

New knowledge and techniques have been introduced in the business, as well as people who wanted to value and hand down this vine heritage from the cures needed by the vine yards to the transformation of the grapes; what makes this industry different, is its DNA bank which has stored since the seventies not only the genetic information of the cultivated vines, but also the one of the native varieties. When the various family members started taking new directions in 1994, the owner decided to build the still existing wine cellar in Serra di Montefusco, province of Avellino, the ancient Fulsulae of Tito Livio.
It is a small village rich in history and located at an altitude of 650 meters, because of this it was chosen by the family: they can control all the production process and at the same time it is equidistant from all the vine yard. The surface of the business is composed of 150 hectares of ownership and 30 in loan, which are located in one of the best areas for viticulture in the province of Avellino. This business is also one of the largest industries of Southern Italy, because of its dimensions.
There are various vine yards: Campore, Terre di Dora, Terre degli Angeli, Loggia della Serra, Casali di Baronia and Corte di Giso, which are suitable for the production of scented wines and possess different characteristics, since the surrounding environment makes these locations perfect for the cultivation of a specific variety.
The climate is characterised by remarkable thermal excursion which are important in the creation of the scent. Lots of attention is paid both during the cultivation and the aging process, in order not to modify the natural rhythms and characteristics of the wines.

This post is also available in: Italiano (Italian)