La Storia di Mastroberardino

Making Fine Wines Since 1887.


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Sustainability

Care for the environment

The Mastroberardino family is carrying out for many years a system of conduction of the production activities that considers all of the most significant aspects for the environmental impact assessment and the implementation of a sustainable production.
There are many areas of attention and interest that characterized the professional commitment on these issues. For example: the selection of environmentally friendly products in order to extend the approach to environmental ecosystems involved directly or mediated in its activities; the adoption in the vineyards of integrated and organic conduction methods; the orientation of all the technical and investment choices in technology tending to minimize the environmental impact, through the choice of energy-saving systems and with a higher efficiency; the management of agriculture with productive practices focused on the respect and the preservation of biodiversity in viticulture; the management of the borders of the fields as a new habitat to ensure sources of food for the populations of pollinators and other beneficial organisms, resulting in a higher biodiversity in the ecosystem; the training and the awareness raising of all the collaborators on environmental sustainability.
From several years the company has launched a research project aimed to the selection of yeasts from the grapes of their own vineyards. After a careful study on the environmental, territorial and varietal profiles, the following step has been the isolation of the interesting strains. The selection criteria take into account the interaction of the yeasts with the vineyard environment, intended as climate, soil profile and grape varieties. The purpose of this work is, of course, encourage the concentration of the territorial expressions even in this delicate phase of winemaking, reducing external influences that could modify the distinctive characteristics of the typical Irpinia productions.
For more than ten years the company has adopted a quality management system, maintaining the certification of all activities according to the regulation on quality UNI EN ISO 9001: 2008. It is also a pilot corporate of the sustainability program in water and carbon footprint, in collaboration with the Ministry of Environment, achieving the certification “VIVA Sustainable Wine“. The project aims to trace the environmental quality of the entire production cycle and to increase sustainable development in productive activities. Thanks to the identification of four indicators (Earth, Air, Water and Vineyard) the company constantly monitors the impact of its production in terms of sustainability, and develops a process of continuous improvement, reducing carbon dioxide emissions and limiting water and energy consumptions.

VIVA Sustainable Wine

“National Program for the Environmental Footprint Evaluation”

Promoted by the Italian Ministry for the Environment, Land and Sea in July 2011, the project “VIVA Sustainable Wine” is designed to measure and improve the sustainability performances along the supply chain grapevine-wine.


The purposes of the pilot project VIVA (Environmental Impact Assessment of Viticulture) are:

  1. To encourage the eco-sustainability in Italian wine industry, tracing the environmental quality of the supply chain in a label guaranteed by the Ministry for the Environment.
  2. To improve the sustainable development in wines production, giving guidelines and calculation methods for the four environmental ratios.



The program started in partnership with nine prestigious Italian producers, selected according to their sustainability commitment, and on the basis of geographic origin and production criteria.
These companies are supported by a consortium of leading partners in the world of research: Agroinnova, University of Turin; the Research Centre for Sustainable Agriculture, Catholic University ‘Sacro Cuore’, Piacenza and the Biomass Research Centre, University of Perugia.
All the companies involved in the project have submitted their production process to an environmental impact assessment and ecological evaluation, from vineyard to consumer.
Mastroberardino Winery has been working for a long time to maximize the respect for the environment, always evaluating the environmental impact of each step of the production process.
The whole staff was involved in the project for viticulture sustainability launched by the Environmental Ministry.




The Territory ratio shows the company commitment to the protection of biodiversity, landscape and society (local communities, workers and consumers), evaluating the economic impact of the activities on territory and on the community.
The Air ratio (CFP), expressed in grams of CO2 equivalent, shows the total emissions of greenhouse gases. It is linked – directly or indirectly – to the entire life cycle of a bottle of wine (0.75 L). The total value is divided into the issues relating to the management of the vineyard, the transformation of grapes into wine and its bottling (cellar), the distribution phase of the bottles (distribution) and refrigeration phase and disposal of the glass (consumption).
The Vineyard ratio measures the environmental impact of the agronomical management such as the use of pesticides and their impact on water, air and soil, soil management (fertilization, organic matters, erosion, compacting) and corporate activities that affect biodiversity and the landscape.
The Water ratio (WFP) expresses the virtual volume of water associated with the production of wine. The total volume is allocated to consumption related to the use of rainwater (green water), the water taken from natural resources (blue water) and the contamination of water bodies resulting from the management of vineyard and cellar (gray water).


Thanks to the identification of these four ratios (Land, Air, Vineyard and Water) Mastroberardino is able to measure the impact of its production in terms of sustainability and thus undertake, on a voluntary basis, a process of continuous improvement.
The data are currently being validated by an independent certification organization and will be visible on the label with numerical and graphic values.
Therefore, VIVA is not a “comparative” tool among companies, which are often characterized and influenced by the area they operate, but encourages the Italian wine industry to move forward on the path towards sustainability, providing a diagnostic tool to evaluate the environmental impacts of wine production. A tool which is apt to guide the producers’ behaviours and practices of management, that represents also a guarantee of transparency for the consumer.
VIVA Sustainable Wine is also a decision-making tool, which helps the wine producers to analyze by means of the indicator Vineyard the consequences and benefits which a change in the agronomic management of the vineyard would imply.
The project starts from the awareness that wine industry is a key sector of National economy and that wine production must be recognized as one of the most important elements of Italian culture of management and protection of the rural environment and landscape, combined with products’ safety and consumers’ health. The initiatives planned by VIVA aim not only to improve the companies’ performance, but also to foster the spread of more sustainable wines, which are traceable and transparent, by using modern methods of labelling and digital reading. The VIVA label will provide the consumer with a transparency tool on the environmental performance of the wine he bought, and will report the results and improvements undertaken by the company over time.

The project represent the first specific study on environmental impact of wine production, using, together with the classical WFP and CFP ratio, the Territory and Vineyard ratio which extends the commitment to the whole area involved in grapes and wines production.
The project aims to define the guidelines for a sustainable production, develop a code which provides a certification for companies that will adopt these guidelines, and train experts able to develop protocols for implementing sustainability in the whole industry and to raise consumers’ awareness at National and International levels.