The objective of the three brothers is to create wines using the most common native varieties in Irpinia, such as Fiano, Greco, Aglianico and Coda di volpe, in order to enhance the rich heritage of inherited cultural traditions. They proceeded with planting the vineyards and in 1986 introduced their first wines, giving life to the Di Meo winery. While the Irpinia wine industry was experiencing a phase of significant growth, with the recognition of the three DOCGs for Fiano di Avellino, Greco di Tufo and Taurasi, together with a notable growth in the production of high quality wines, the project Di Meo’s winemaking business has evolved rapidly. The property, once owned by the Caracciolo Princes, is located in a hilly area with gentle slopes and a dominant view of an evocative hunting lodge dating back to 1700.
The winemaking process begins with the manual harvesting of the selected bunches, which are then placed in 15 kg boxes. After destemming, we proceed with cryomaceration and delicate pressing of the grapes, followed by fermentation in stainless steel tanks at a controlled temperature. The wine remains in steel for approximately 3 months, followed by a further 3 months of refinement in the bottle.
Intense straw yellow colour. On the bouquet of the wine, intense notes emerge, mainly fruity, with accents of peach, litchi and citrus, together with a subtle mineral nuance. On the palate, the wine is balanced and elegant, easy to taste and with a notable persistence.
Excellent on fine white meats or tasty and medium-sized fish; the wine has great freshness and minerality which allows it to stand up to pairing even with intense flavours.