Vigne Mastrodomenico

Common questions

• Where is Vigne Mastrodomenico located? add remove
  The estate is in Barile, a village on the eastern slopes of Mount Vulture in northern Basilicata. The vineyards lie at Acquarossa, in nearby Rapolla. The cellar address is Viale Europa 5, 85022 Barile, in the province of Potenza. The closest motorway is the A16 Naples-Bari. Foggia and Potenza are the nearest railway hubs.
• Are Vigne Mastrodomenico's wines organic? add remove
  Yes. The eight hectares of Aglianico are farmed under EU organic certification, and the labels carry the 'vino biologico' designation. The Acquarossa vineyard also sits inside an EU Special Protection Area for biodiversity. That status shapes how the family handles weeding, cover crops and cellar inputs.
• What grape variety does Vigne Mastrodomenico grow? add remove
  Aglianico, exclusively. Every Vigne Mastrodomenico bottle is pure Aglianico, made in different styles. There is a red Aglianico del Vulture DOC (Likos and Likos Premiere), a red IGT Basilicata (Mos), an Aglianico rosato (Fonte del Ceraso), and a rare Aglianico dessert wine (Shekar).
• Can you visit the winery, and what does a tasting cost? add remove
  Yes. Two formats are bookable. One is a sit down tasting inside the tuff caves under Barile. The other is a guided walk through the Acquarossa vineyards inside the Special Protection Area, finishing with an open air tasting. Both experiences are priced from EUR 30 per person. Booking runs through the estate's partner platform.
• What is the flagship wine? add remove
  Likos, an Aglianico del Vulture DOC red. The 2015 vintage scored 92 points from Vinous and 91 from Robert Parker. The same wine took the top prize at Radici del Sud in 2019. Likos is built for ageing and rewards five or more years of bottle time before opening.
• Are the cellars really dug into volcanic tuff? add remove
  Yes. Barile's wine cellars, including those at Vigne Mastrodomenico, are hand cut chambers in the tuff laid down by ancient eruptions of Mount Vulture. The natural rock keeps the cellar cool and stable all year. That is why the village has used these caves for fermentation and ageing for centuries.