The goal 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 harvest is carried out manually, with the scrupulous collection of selected bunches, carefully arranged in 15 kg boxes. Subsequently, we proceed with destemming and delicate pressing of the grapes, followed by maceration on the skins. Fermentation takes place at a constantly monitored temperature. The wine rests in stainless steel containers for 8 years, with a further final refinement in the bottle for 12 months.
Golden yellow. Floral aromas emerge on the nose, including mimosa, chamomile and broom, along with fruity tones such as peach and apricot. Furthermore, pleasant accents of acacia honey, beeswax and subtle smoky aromas emerge. In the glass, it presents a golden yellow color of notable consistency and structure, and offers a profound sense of freshness on the palate, with a high 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.