In March of this year I saw Roberto Di Meo at the Gambero Rosso Three Bicchieri Annual Tour in NYC where his Di Meo Fiano di Avellino “Alessandra” Riserva 2013 was a Three Bicchieri winner. Three Bicchieri is the highest award Gambero Rosso gives to a wine.
I wrote about Di Meo’s white wines in last week’s blog, but Di Meo also makes excellent red wines which I tasted recently at the Leone Alato Wine and Spirits Event in NYC.
The Red Wines of Di Meo
Campania Aglianico 2018 made from 100% Aglianico from Montemarano (AV) and Mirabella Eclano (AV) at 450/650 meters. The soil is sandy clay. Vines were planted in 1989/1992 and the exposure is northwest. There are 3,000 plants per hectare and the training system is espalier with spurred cordon. Manual harvest from the third week in October to the first week of November. Skin maceration and fermentation is for 15/20 days with periodic pumping-over and délestages. The wine is then aged in French oak barriques for 12 months and in bottle for 12 months before release. The wine has hints of violets, cherry, myrtle and a touch of aromatic herbs. $29.99
Taurasi Riserva “Vigna Olmo” 2013 made from 100% Aglianico planted in 1993 at 870 meters. The soil is mainly clay and the exposure is northwest. There are 4,000 plants per hectare and the training system is espalier with spurred cordon pruning. Manual harvest in the first week of November. Skin maceration and fermentation is for 25/30 days during which pumping over and délestation are done periodically. Following the first racking, malolactic fermentation takes place. The wine is aged in large Slavonian oak casks for 24 months and in bottle for 12/14 months before release. This complex wine has hints of wild berries, dry flowers, red fruit, tobacco and licorice. $75.99
Taurasi Riserva “Hamilton” 2009 DOCG The name is a tribute to Sir William Hamilton, the British Ambassador that contributed to make Napoli at the end of the 18th Century one of the most popular destinations of The Grand Tour. Made from 100% Aglianico planted in 1993 at 870 meters. The soil in mainly clayey and the exposure is northwest. There are 4,000 vines per hectare and the training system is spalliera con potatura a cordon speronato. Harvest is manual the first week of November. There is skin maceration, fermentation at around 28°C for 25-30 days, during which pumping over and délestages take place periodically. Following the first racking, a malolactic fermentation takes place, then the wine goes to large Slavonian oak casks and French oak barriques for 24 months, and finally in bottle for 12-24 months before release. The wine has hints of blackberries, mulberry, eucalyptus with a note of spice and a touch of tobacco. $174.99