The brewing cellar Masters of Sannio was born as an evolution of the homonymous project started by Armando Romito.

In 2014, in fact, Armando opened in Cerreto Sannita a food shop dedicated to local artisans, whom he calls Masters, hence the tribute contained in the name. From the opening, Armando combined the shop activity with beer production using native grains from Sannio: primarily Romanella and Risciola.

The love for the Belgian Lambic tradition led to some experiments in the field of spontaneous fermentation. Over the years, alongside Romanella and Risciola beers, there have been wood-fermented beers without inoculation of selected yeasts. Thus were born: Sourella, Cerasella, Spaccarella, and two Cuvées produced with local grapes from the Canlibero and Iannucci wineries, sometimes accompanied by special and limited editions.