Paternoster

Anselmo Paternoster, a knight of Vittorio Veneto born in 1898, was a pioneer of Italian winemaking, as well as a great lover of Aglianico, the grape symbolic of his homeland. In 1925 he founded the winery bearing his family name in Barile, starting an activity marked by a deep love for this uncontaminated territory. It will be his son Giuseppe who will imprint the shape of success on the company, starting with a degree in oenology obtained at the School of Conegliano and which, in all probability, figures as the first in all of Basilicata. Innovation in the winery passes through the use of barriques for the first time, and the new winemaking methods yield awards and recognition, as well as surprising and well-deserved visibility throughout the Vulture region. A passionate contributor to trade magazines, Pino would emerge as a key figure in the discussions that led to the creation of the DOC dedicated to Aglianico during the 1970s. Since 2016, the sign has become part of the Tommasi Group, thus being able to count on the consolidation of its distribution at the international level.

Paternoster is now a reality run by the third family generation and covers a total area of 20 hectares, divided into many small plots located in the different districts of the municipality of Barile. The vineyards are conducted under certified organic farming and climb along the slopes of Vulture up to an altitude of more than 640 meters above sea level: some plots represent the most suitable cru for Aglianico growing, such as Rotondo, Macarico, Pian di Carro and Gelosia, with vines over 50 years old. Collaboration with talented winemakers in the area also allows the sourcing of Falanghina grapes. The soils have an ancient volcanic origin, rich in minerals and very varied in their complex structure: united by a very high acidity, they are capable of offering different expressions within short distances.

The Paternoster winery makes several labels dedicated to Aglianico, proceeding through separate vinifications for the different areas of origin of the grapes. After manual harvests, fermentations are carried on in steel vats, with macerations that last for a couple of weeks, while ageing is entrusted to cement tanks or wooden barrels, large Slavonian or French oak barriques.