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Mastroberardino's red from the ash slopes of Vesuvius: Piedirosso alone, picked by hand in mid-October and made in steel with no oak. Cherry and plum, pepper and clove, and the smoky note the family says the volcano leaves. About £17 to £20.
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Cherry, plum, pepper and clove from the family's own sheet, and the smoky, earthy note that 155 of the 549 written Vivino reviews mention. Light, fresh and dry, with no oak.
Cherry and plum first, then pepper and clove, which is the order on Mastroberardino's own sheet. Behind them comes a smoky, earthy note that 155 of the 549 written Vivino reviews pick up. The family puts it down to the ash the vines grow in.
Smoky
Blackberry
Cherry
Plum
Raspberry
Leather
Black pepperLight to medium in body, fresh and easy to drink, with soft tannin. The wine is made in steel with about ten days on the skins and sees no oak, so the fruit stays bright rather than sweet. Piero Mastroberardino's sheet calls it delicate, with great drinkability.
Moderate, dry and a little smoky, ending on pepper rather than fruit.
The everyday red of the Vesuvius slopes, from vines the family says average twenty years old, planted at about 170 metres on loose volcanic ash. On Vivino 4,950 ratings average 3.6 out of 5, and drinkers rate the 2024 at 3.8. Drink it at 18 degrees with pizza or tomato pasta, over the next five or six years.
Vino.com lists the 2025 at £17.40 on offer, down from £20.47, but marked it as arriving soon when we checked. In Italy Mastroberardino's own shop sells it at 8 to 12.90 euros, in half bottles as well as full ones.
Four scores out of ten. It rates highest with food, then for someone new to Italian wine, then as an everyday bottle, and fairly on value at £17.40.
Light body, fresh acidity and no oak: it goes with pizza, pasta, cheese, soup and fish alike.
Soft and fruity, but the smoky, earthy side is a step away from the ripe reds most people start on.
Light enough for a weeknight. At £17 to £20 it is dearer than most weeknight reds.
The family sells it for 8 to 12.90 euros in Italy; £17.40 in the UK is fair, not a bargain.
Mastroberardino gives it ten years or more, and Vivino's best-rated vintage is the 2006. It is still made to drink young.
A famous name from a famous volcano, but a light, everyday red rather than a showpiece.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Vesuvio denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
The 2025 is the vintage on the vino.com listing, at 13.5%. Vivino carries 12.5% for the wine, so the alcohol moves a little with the year. Made in steel and released after some months in bottle.
The 2025 is the vintage vino.com lists, at 13.5% on its sheet. Mastroberardino gives the wine ten years or more of life. It is made in steel for freshness, though, and is at its best in its first five or six years.
The 2025 is the vintage vino.com lists, at 13.5% on its sheet. Mastroberardino gives the wine ten years or more of life. It is made in steel for freshness, though, and is at its best in its first five or six years.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
The vines grow on loose, well-drained volcanic soil at about 170 metres, facing south-east, and average twenty years old by the family's account. Mastroberardino picks by hand in mid-October and ferments in steel with about ten days on the skins.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Vesuvio is in the DOC tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Vesuvio falls within Campania.
Winery
Atripalda
Made at Casa Vinicola Mastroberardino, Atripalda. Directions
The family's sheet puts the vines at an average twenty years old, on loose volcanic soil at about 170 metres, picked by hand in mid-October. Hand work on a volcano's slopes costs more than machines on flat land.
The wine ferments in steel with about ten days on the skins and rests some months in bottle before release. No barrels to buy, and little money tied up waiting.
Lacryma Christi is famous in Naples and little known on a UK shelf. That caps what a shop can charge next to a Chianti at the same price.
Mastroberardino's own shop lists this wine at 8 to 12.90 euros a bottle. The gap to £17.40 in the UK is shipping, the importer's margin, duty and VAT, not the wine itself.
A 13.5% wine carries £3.10 of duty on the February 2026 rates, and VAT takes a fifth of the price. About £6 of the £17.40 is tax before the wine is counted.
Mastroberardino's sheet is unusually generous: soups, cold meats, fresh and aged cheese, pizza, tomato pasta, pasta with pulses, red meat and grilled swordfish. Vino.com adds mushrooms.
Mastroberardino's own sheet puts this wine with pizza and tomato-sauce pasta. Tomato is sharp, and a light red with fresh acidity and no oak meets it head on where a heavier, oakier wine would taste flat.
Try with: Pizza Margherita · Pizza Marinara · Pasta alla Norma · Pappa al Pomodoro · More pairings →
Cold meats and both fresh and aged cheeses are on the family's list of starters for this wine. Salt makes a light red taste fruitier, and the wine's soft tannin never turns bitter against it.
Try with: Caciocavallo farcito · Pecorino sardo e pan carasau · Gnocco fritto · Crescia · More pairings →
The producer lists soups and pasta with legumes. These are gentle, earthy dishes, and a light, fresh red with a smoky edge matches their weight instead of crushing them.
Try with: Ciceri e tria · Pane Cotto · Zuppa alla Valdostana · Canederli · More pairings →
Grilled swordfish and red meats are the main courses on Mastroberardino's sheet. Char from the grill echoes the wine's smoky note, and its acidity cuts through the fat of the meat.
Try with: Pesce spada alla Siciliana · Arrosticini · Fiorentina steak · Porchetta · More pairings →
Vino.com lists mushrooms among its matches. The earthy, smoky side of this wine sits close to the smell of porcini, so the plate and the glass echo each other.
Try with: Porcini mushroom risotto · Truffle risotto · Radicchio risotto · Tagliatelle al tartufo di Acqualagna · More pairings →
Hot chilli makes a light red taste thin and sour, and a sugary sauce does the same. This is a delicate wine; keep it for savoury food.
Skip with: Chicken madras · Szechuan beef · Sweet and sour pork · Pizza Diavola · Pairing guide →
Mastroberardino puts its life at ten years or more, and Vivino's best-rated vintage is the 2006. Serve it at 18 degrees. It also comes in half bottles.
Best in the years above; holds without falling over either side.
Mastroberardino gives it ten years or more, and Vivino's best-rated vintage is the 2006. It is still made to drink young.
£17.40 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 13 Sep 2026, 00:22 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumPiedirosso alone, in Mastroberardino's version. It is a native grape of the Vesuvius area, grown here on loose volcanic ash at about 170 metres, facing south-east.
Christ's tears. Mastroberardino calls the name prestigious and the origin legendary; the old story has Christ weeping over the bay of Naples and vines springing up where the tears fell.
Cherry and plum with pepper and clove, then a smoky, earthy note. It is light to medium in body, fresh and dry, with soft tannin. On Vivino 4,950 ratings average 3.6 out of 5.
Pizza and tomato pasta, cold meats and cheese, bean soups, mushrooms, grilled swordfish or red meat. All but the mushrooms come from Mastroberardino's own list.
Vino.com lists the 2025 at £17.40 on offer, down from £20.47, but had it marked as arriving soon when we checked. In Italy the family's own shop sells it for 8 to 12.90 euros.
You can. Mastroberardino gives it ten years or more, and Vivino's best-rated year is the 2006. Most bottles are better in their first five or six years, served at 18 degrees.
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