Mastroberardino is a wine producer based in Campania, southern Italy, operating in the Greco di Tufo DOCG appellation. The family has been making wine in this region for generations, focusing on indigenous grape varieties that thrive in the volcanic soils around Mount Vesuvius and the hills of Irpinia.

Greco di Tufo DOCG represents one of Campania's most distinctive white wine appellations, centered around the ancient Greco grape variety. The denomination covers hillside vineyards in the province of Avellino, where volcanic and calcareous soils combined with a continental climate create ideal conditions for producing structured white wines with notable mineral character and aging potential. The Greco grape, despite its name suggesting Greek origins, has been cultivated in this area for centuries and produces wines known for their crisp acidity, citrus notes, and distinctive almond finish.

Mastroberardino's current offering focuses on Greco di Tufo, showcasing this native variety that exemplifies the volcanic terroir of Campania. The producer's approach emphasizes expressing the mineral-driven character that defines quality wines from this DOCG zone.

Campania occupies the southwestern coast of Italy, stretching from the volcanic slopes of Mount Vesuvius near Naples down to the Cilento peninsula. This ancient wine region encompasses diverse terrain from coastal plains to mountainous inland areas, with winemaking traditions dating back to Greek colonization in the 8th century BC. The region's wine production centers around the provinces of Avellino, Benevento, and Salerno, where indigenous grape varieties have adapted to local microclimates over millennia.

The region's volcanic soils, particularly around Vesuvius and in the Irpinia hills, provide exceptional drainage and mineral complexity. Campania's Mediterranean climate features hot, dry summers moderated by coastal breezes and elevation in higher vineyard sites. Key appellations include Taurasi DOCG for red wines, Greco di Tufo DOCG and Fiano di Avellino DOCG for whites, along with broader designations like Falanghina del Sannio DOC and various IGT zones that allow for greater stylistic flexibility.

Campania's strength lies in its native grape varieties, particularly the white trio of Fiano, Greco, and Falanghina, each expressing distinct characteristics shaped by volcanic terroir. Fiano produces structured, age-worthy wines with honeyed notes, while Greco offers mineral-driven expressions with citrus and herbal qualities. Falanghina delivers fresh, aromatic wines ranging from crisp coastal styles to more complex inland expressions. The red grape Aglianico, known as the "Barolo of the South," creates powerful, tannic wines in Taurasi that require extended aging to reveal their full complexity.

Greco di Tufo DOCG is located in the Campania region of southern Italy, centered around the town of Tufo in the province of Avellino. The appellation was elevated to DOCG status in 2003, recognizing the exceptional quality potential of wines produced in this volcanic terrain. The zone encompasses eight communes in the Irpinia hills, situated at elevations between 300 and 700 meters above sea level.

The vineyards benefit from volcanic soils rich in sulfur and minerals, remnants of ancient volcanic activity that give the town of Tufo its name. The continental climate features warm days and cool nights, with significant diurnal temperature variation that helps preserve acidity in the grapes. Only the Greco grape variety is permitted, and it must comprise 100% of the wine. Traditional winemaking methods often involve fermentation in stainless steel to preserve the variety's natural aromatics, though some producers experiment with oak aging or extended lees contact.

Greco di Tufo wines are characterized by their mineral-driven profile and distinctive volcanic terroir expression. The wines typically display citrus and stone fruit flavors, often accompanied by almond notes and a characteristic saline minerality. With age, these wines can develop honeyed complexity while maintaining their crisp acidity and elegant structure, making them particularly food-friendly with seafood and Mediterranean cuisine.