Le Masciare
Avellino, Campania, Italy
Le Masciare began in 2001, when Caterina Martone started from modest beginnings in Paternopoli, rooted in the green highlands of Irpinia in the Apennines. A few years later, the cellar’s promise became real, and in 2009 longtime friends and new stewards Erik, Virna, Dario, and Arjen stepped in to expand the winery while keeping the work small-lot, handcrafted, and focused on indigenous grapes like Aglianico, Fiano, and Greco. Their philosophy is simple: farm sustainably with vineyards converting to organic, then let the territory speak through balanced, age-worthy wines that taste of mountain freshness and soil character. In the vineyards around Paternopoli and in sites like Lapio and Chianchetelle, they treat plots as individuals, vinifying as separately as possible to honor different vine ages, soils, and microclimates before blending for elegance and complexity. At the winery, managed day to day by Virna and cellar manager Michele, grapes are delicately pressed and guided through fermentation and steel aging, then many reds continue their journey in oak tonneaux or large casks in an underground cellar kept naturally steady, powered in part by solar panels and supported by a practical, low-impact approach to resources.
From www.lemasciare.com
