Category Archives: Di Meo winery

June 18, 2026 · 2:04 am

A Special Lunch with Good Friends

Last week we gathered a group of old friends for a long overdue luncheon at our home.  It wasn’t a particularly special occasion — we were just glad to get together.

We started with Champagne

Champagne Charles Heidsieck NV Brut Reserve Special Edition made from 40% Pinot Noir, 40% Chardonnay and 20% Meunier from 50% reserve wines.  Of the 60 Champagne crus chosen to produce this cuvée, 3 are pillars of the Réserve style — Oger: (Grand Cru Chardonnay from the Côte des Blancs) gives it its fleshy and generous notes, Ambonnay: (Grand Cru Pinot Noir from the Montagne de Reims) is synonymous with power, structure and fruity notes. Verneuil: (Meunier from the Vallée de la Marne) ensures its balance and smooth texture.  Vinification is done varietal by varietal in stainless steel vats with 5 to 10% of the wine vinified in old Burgundy barrels.  This Champagne has hints of freshly baked brioche, mango, apricot, plum, dried fruits with a touch of pistachio and almond.

Smoked Salmon Dip with Salmon Caviar and Toasts went well with the Champagne.

Greci di Tufo Riserva  2008 “ Vittorio”  Di Meo 100% Greco di Tufo from Montefusco (AV) at 750 meters.  This wine bears the name of Vittorio Di Meo, who founded the winery.  The vines were planted in 1998 and the soil is clay and limestone with steep slopes on a gradient greater than 20% with a north/east exposure. There are 3,500 plants per hectare and the training system is espalier with guyot pruning. Harvest is the second  week of October from slightly overripe grapes. There is maceration on the skins followed by fermentation  at a controlled temperature for 12 years, then 24 months in bottle before release. This is a wine with hints of beeswax, honey, cedar, apple, a touch of flint with good acidity and minerality. The producer refers to the wine as warm and enchanting and I have to agree.

In the early 1980’s Erminia, Generoso, and Roberto Di Meo acquired this historical estate from their parents. The estate is located in the province of Avellino in the area of Salza Irpinia and covers 25 hectares most of which is vineyards. In 1986 they produced their first wines and the Di Meo winery was born.

I visited the estated back in 2016 as part of a Campania Stories Wine Press trip.  Over the last few years I have had the great pleasure of tasting and drinking this great wine.

Bleu Cheese Flan with Arugula Salad — Mild and creamy bleu with creme fraiche and cream cheese with a lightly dressed salad.  Served on a one of our many souvenir plates from the Unione di Buon Ricordo restaurant, Rome’s Trattoria Checchino dal 1887

Chateau Lynch Bages “Pauillac” 1986  made from 73% Cabernet Sauvignon,  15% Merlot 10% Cabernet Franc and 2% Petit Verdot . This is a traditional  classic Bordeaux with hints of black cherries, blackberries, blueberries, black currants (cassis), cedar, tobacco, and cigar box. The winery has changed hands since 1986 so I am not sure how the wine was produced except that it was wonderful.

Rack of Lamb with Herbed Crumbs and Sugar Snaps

Provencal Style Tian — Layered potatoes, zucchini, and tomatoes baked with Parmigiano Reggiano

Double Lamb Chops with Buttered  Sugar  Snaps  and  Vegetable  Tian

Lemon Ice with Pistachio BiscottiEspresso coffee with Pistacchio Biscotti

We finished with Grappa Capo Di Stato

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August 26, 2025 · 2:38 am

My Birthday Weekend

Forty years ago Michele and I spent a month in  Rome in  the summer.  One of the restaurants had what I called a “Summer Pasta” and I ordered it every time we went there, which was often.  It is a very simple dish and Michele made it for me on Saturday.

Pasta with tomatoes, fresh basil and mozzarella, what I call “Summer Pasta” (though it is better known as Pasta alla Caprese)

“Fiordiligi”  Sicilian DOC Grillo 2023 Assuli (Trapani) Made from 100% Grillo. The production area in the Mazara del Vallo is in northwestern Sicily. Soil is of medium texture rich in limestone and good minerality. The vineyards are at 200/250 meters. Training system is guyot vertical trellis with a medium high plant density of 5,000 plants per hectare. Harvest is from the second week of September depending each year on the ripening of the grapes. There is an extremely soft pressing with membrane press, followed by static clarification of the must and fermentation at controlled temperatures (between 15°-18°C) in stainless steel tanks. Wine remains on the lees for 4/5 months in stainless steel tanks and in the bottle for at least 2 or 3 months before release. The wine has hints of citrus fruit, pineapple and a touch of tropical fruit.

On Sunday we were invited by a friend to Gramercy Tavern for my birthday. My friend also brought the wine

Fiano di Avellino “Alessandra” 2013 made from 100% Fiano Di Meo. The wine is named after the mother of the Di Meo brothers. Produced from  Fiano vineyards surrounding the Salza Irpinia winery. The Vigna Alessandra was planted in 1995 and is at 550 meters. Soil composition is clay and semi-limestone and the exposure is northeast. There are 4,500 plants per hectare and the training system is espalier with monolateral guyot pruning. Manual harvest takes place the second week of October. There is a soft pressing of the grapes, then maceration with the skins. Fermentation is at a controlled temperature. The wine remains in stainless steel for 8 years and then for 12 months in bottle before release. This is an elegant wine with flowery notes of mimosa, chamomile, acacia honey and a touch of smoke. It is a very impressive and wonderful wine.

Lumache Pasta with Corn, Miso and Toasted Hazelnuts

 

 Pork Cutlet with Jimmy Nardello Peppers, Cabbage and Lemon

Cote- Rotie “Cote Blonde” 2009 Propriétaire à Amplus Rene Rostange made from Viognier and Syrah. The estate is in the heart of Cote-Rotie.  The vineyards are managed using sustainable agriculture. All the work is done by hand. The soil is bedrock and silica. The wine remains in the barrel, with a small amount in new oak. Vinification is a closely guarded secret. The wine has hints of violets, blueberries, blackberries, spice, tobacco and a hint of smokiness.   This wine will age for many years.

Michele’s main course was Hanger Steak with Plums, Eggplant and Shishito Peppers

Basil Olive Oil for Dessert with Cherries and Coconut Yogurt

It was a very Happy Birthday for me!

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Filed under Cote Rote, Di Meo winery, Fiano di Avellino, Grillo, Sicilian Wine

August 14, 2025 · 2:24 am

SUMMER LUNCH WITH SPECIAL WINES

Friends from Rome were in town, so Michele invited them to our home for a summery lunch.  A friend brought two very special wines to complement the menu.

Etna DOC Bianco di  Sei  Palmento Constanzo 2021 made from 90% Carricante and 10% Catarrato. The exposure is north and the soil is volcanic sand and rock. “Bianco di Sei” refers to “six”, which is the top designation for volcanic activity, and is the top tier white wine from this estate.   The winery is at the foot of the Muntagna, the name the locals fondly use to refer to Mount Etna. Eighteen hectares are divided into several contradas and hills. The small parcels are vinified separately because each plot is characterized by the lava flow that sedimented over time. The vines are bush- trained with chestnut poles and some of the vines are up to 100 years old. There are 7,000 vines per hectare. The manual harvest takes place the last week of September. There is a soft pressing of the grapes and fermentation in stainless steel tanks with indigenous yeasts. The wine is aged for 10 months in stainless steel tanks in contact with the lees and 8 months in bottle before release. The winery is organic. The wine has hints of citrus fruit, white flowers, aromatic herbs, a hint of mint and a note of sage. The winery is located within Mt. Etna National Park.

Prosciutto and Watermelon made for a refreshing summer starter

In the early 1980’s Erminia, Generoso, and Roberto Di Meo acquired this historical estate from their parents. The estate is located in the province of Avellino in the area of Salza Irpinia and covers 25 hectares most of which is vineyards. In 1986 they produced their first wines and the Di Meo winery was born.

Greci di Tufo Riserva  2008 “ Vittorio”  Di Meo 100% Greco from Montefusco (AV) at 750 meters.  This wine bears the name of Vittorio Di Meo, who founded the winery.  The vines were planted in 1998 and the soil is clay and limestone with steep slopes on a gradient greater than 20% with a north/east exposure. There are 3,500 plants per hectare and the training system is espalier with guyot pruning. Harvest is the second  week of October. From slightly over ripe grapes. There is maceration on the skins followed by fermentation  at a controlled temperature for 12 years, then 24 months in bottle before release. This is a wine with hints of beeswax, honey, cedar, apple, a touch of flint with good acidity and minerality. The producer refers to the wine as warm and enchanting and I have to agree.

I visited the winery in 2016 on a Campania Stories press trip and tasted this wonderful wine in NYC in 2023.

Penne with Pesto Trapanese — made with almonds, basil, pecorino, and tomatoes.

Vegetables for roasting

Roasted Eggplant, Peppers, Onion and Tomatoes

Tuna Involtini — stuffed with breadcrumbs, raisins, capers, and parsley.  Michele prefers to make this with swordfish, but tuna can be substituted.Barolo Riserva 1964 Giacomo Borgogno and Figli 100% Nebbiolo. The grapes come from three different cru vineyards: Cannubi, Liste and Fossati. The winery is located in the center of the town of Barolo. The wine is aged at least five years in large oak barrels. This is a wine produced with traditional and natural wine making methods. Long fermentation and pumping over by hand takes place. Today the Farinetti family, which also owns the Eataly chain of shops and restaurants, owns this winery. I have always had very good luck with older vintages of Borgogno. 1964 was a great vintage for Barolo. Thanks to a friend, I have had a few bottles of the ’64 and they have always been good. This is a classic traditional Barolo with hints of red fruit, tar, tobacco, violets, cedar and a touch of balsam.

One of our guests gifted us with two excellent cheeses, an aged Asiago, and an incomparable 40 month-old Parmigiano-Reggiano, which was nutty and creamy.  No wonder they call it “the King of Cheeses.”

Dessert was Michele’s homemade tangerine sorbet.  Refreshing and tart-sweet, it was the perfect finish to our summer lunch.

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July 3, 2023 · 3:00 am

Tasting the Red Wines of Di Meo

RDIM

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

IMG_9614 2Campania 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

IMG_9615 2Taurasi 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

IMG_9616Taurasi 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

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June 30, 2023 · 1:58 am

The Innovative White Wines of DI MEO

June has been a very busy month for Italian wine events in NYC. One of the events I attended was a masterclass entitled “A Journey through Le Tenute del Leone Alato,” a presentation of different wine estates represented by Leone Alata Wine & Spirits.  The class was preceded by a tasting of the wines they import. One of the wineries was Di Meo in Campania which I visited on a press trip to Campania organized by Campania Stories in 2016.  I have always enjoyed the wines.

The Di Meo Winery

In the early 1980’s Erminia, Generoso and Roberto Di Meo acquired this historical estate from their parents Vittorio and Alessandro. The estate is located in the province of Avellino in the area of Salza Irpinia and covers 25 hectares most of which is vineyards. In 1986 they produced their first wines and the Di Meo winery was born. Their goal was to produce wine from the native grapes of the area such as Fiano, Greco, Coda di Volpe, Aglianico and Falinghina.

img_0025DI maoTasting wine with Roberto at the winery

Today the company is run by Roberto who is the oenologist, wine maker and sales manager.

The White WinesIMG_9609Campania Falanghina IGT made from 100% Falanghina from Guardia Sanframondi (BN) at 500 meters. The vines were planted in 2005. The exposure is south/east and the soil is clayey. There are 4,000 plants per hectare and the training system is espalier with mono lateral guyot pruning.  Manual harvest of select bunches in 15 kg baskets tales place the first week of October.  Cryomaceration followed by a soft pressing of the grapes. Fermentation is at a controlled temperature in stainless steel for about 3 months and 3 months in bottle before release. The wine has hints of apple, litchi, dried fruit and thyme with a flowery note.  $$25.99

IMG_9610Fiano di Avellino DOCG made from 100% Fiano from Salza Irpinia at 520 meters. The vines were planted in 2003. Soil is mainly clay, the exposure is north/east and there are 5,000 plants per hectare. Training system is espalier with mono lateral guyot pruning. Manual harvest of select bunches in 15 kg baskets  the first week of October.  Cryomaceration  is followed by a soft pressing of the grapes.  Fermentation is at a controlled temperature in stainless steel for about 3 months and 3 months in bottle before release. This is a well balanced elegant wine with fruity scents, mainly peach, litchi and citrus with a slight mineral note. $31.99

IMG_9612Fiano di Avellino “Alessandra” 2013 made from 100% Fiano The wine is named after the mother of the Di Meo brothers. Produced from  Fiano vineyards surrounding the Salza Irpinia winery. The Vigna Alessandra was planted in 1995 and is at 550 meters. Soil composition is clay and semi-limestone and the exposure is northeast. There are 4,500 plants per hectare and the training system is espalier with monolateral guyot pruning. Manual harvest takes place the second week of October. There is a soft pressing of the grapes, then maceration with the skins. Fermentation is at a controlled temperature. The wine remains in stainless steel for 8 years and then for 12 months in bottle before release. This is an elegant wine with flowery notes of mimosa, chamomile acacia honey and a touch of smoke.

IMG_9611Greco di Tufo DOCG Made from 100% Greco from Santa Paolina and Tufo (AV) at 480 meters. The vines were planted in 2017.  The composition of the soil varies considerably, but mainly it is clay and limestone. Exposure in north/west and there are 4,000 vines per hectare. The training system is espalier with mono lateral guyot pruning. Manual harvest takes place the second week of October. There is a soft pressing of the grapes, then maceration with the skins. Fermentation is at a controlled temperature. The wine remains in stainless steel for 8 years and then for 12 months in bottle before release.  This is a fruit forward  wine with delicate aromas of orange blossoms, cedar, lime and a hint of exotic fruits. $31.99

IMG_9613Greco di Tuffo “Vittorio”  2008 100% Greco from Montefusco (AV) at 750 meters.  This wine bears the name of Erminia’s father, Generoso and Roberto Di Meo  and the latter’s son.  The vines were planted in 1998 and the soil is clay and limestone with steep slopes on a gradient greater than 20% with a north/east exposure. There are 3,500 plants per hectare and the training system is espalier with guyot pruning. Harvest is the second  week of October. From slightly over ripe grapes. There is maceration on the skins followed by fermentation  at a controlled temperature for 12 years, then 24 months in bottle before release. This is a wine with hints of beeswax, honey, cedar, apple, a touch of flint and slate with good acidity and minerality. The producer refers to the wine as warm and enchanting and I have to agree. $106.99.

From long experience I know that Fiano di Avellino and Greco di Tufo can age for 15 years or more before they reach their peak. The Di Meo Winery’s project to age them at the winery is admirable and should be applauded.  What could be better? These wines have been praised by many different publications and have won a number of awards.

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March 1, 2020 · 9:28 pm

Lunch with Daniele Cernilli aka Doctor Wine

Last month, Marina Thompson and Daniele Cernilli invited us for lunch at their apartment in Rome. Both Marina and Daniele are very good cooks and of course there is the wine.Daniere

Daniele Cernilli, aka Doctor Wine, and his wife, Marina Thompson, have been friends for many years. We have tasted a lot of wine together both in the US and in Rome. Daniele is a true Roman. He is one of the most important men in Italian wine and has been a wine critic for many years. Daniele was one of the founders of Gambero Rosso and for 24 years was the editor of the Gambero Rosso Slow Food Wine Guide. Daniele was the creator of the now famous Tre Bicchieri, Three Glasses wine classification. Currently, he has his own web-magazine called “Doctor Wine” www.doctorwine.it. There are both English and Italian versions, and it covers both Italian and European wines. I read it regularly and recommend it to anyone interested in wine. He also has the best printed guide to Italian wines which is updated every year called The Essential Guide to Italian Wine 2020.

The Wines

Franciacorta Extra Brut Quinque Uberti in magnum made from 100% Chardonnay. This is a five vintage reserve wine produced with the Classic Method with a minimum of 80 months on the lees. This is an elegant Spumante with hints of chamomile, honey and ginger and a note of almonds.

Greco di Tufo “Vittorio” 2007 Di Meo made from 100% Greco di Tufo from vineyards in Montefusco at 750 meters and the vineyard was planted in 1998. The soil is clay, and limestone. The exposure is northeast and there are 3,500 plants per hectare. The training system is espalier with monolateral guyot pruning. The slightly overripe manual harvest takes place the second half of October. Fermentation is at a controlled temperature in stainless steel and 18 months in bottle before release. This is a wine with hints of apple and hazelnut, a note of citrus fruit, a touch of flint and good acidity and minerality. I visited the winery a few years ago as part of Campania Stories and liked the wine. The winery is located 15km east of Avellino between the villages of Salza Irpina and Parolise. Daniele knows I especially like the Di Meo Greco and I was very pleased he served it to us.

Daniele knows I especially like the Di Meo Greco and I was very pleased he served it to us.

With the wine we had three chesses burrata, mozzarella and straciatella. Daniele said that he had gone to thee different stores to get the best ones in Rome.

Monsanto Chianti Classico “Il Poggio” 2014 in magnum made from 95% Sangiovese and 5% Colorino and Canaiolo. The training system is guyot and spurred cordon. The wine is vinified in temperature controlled conical steel vats. Delestage and pumping over for about 20 to 22 days. The wine is aged in 500 liter oak barrels, partly new and partly second hand for 18 to 20 months. The wine remains in the bottle for 2 years before release. The wine has hints of blackberries and blueberries with a hint of violets. Monsanto is located in the western-central area of the Chianti Classico region in the municipality of Barberino Tavarnelle. I have a long history with Monsanto going back over 35 years and the 1977 vintage of Il Poggio.

To go with the wine, Daniele had prepared a delicious stew of chickpeas and Tuscan kale,

which Marina served with a delicate polpettone or meatloaf.

Vinsanto del Chianti Classico 2008 in half bottle made from Malvasia and Sagiovese from various vineyards within the property. Fontodi

There are 3,500 to 6,000 vines per hectare and the training system is guyot. The grapes after the harvest are naturally dried for 5 months. After the pressing the must is racked into chestnut and oak barrels of 50 and 110 liters where aging takes place for at least 6 years. There are only 3,000 bottles produced. Fontodi is located in Panzano in Chianti. This is an excellent dessert wine with hints of hazelnut, dried apricot, honey and a touch of caramel.

To go with the wine, there was a magnificent panettone, one of the best I have ever had.

Finally there were glasses of Grappa UE “Uvarossa” Nonino made from Schioppettino, Refosco and Fragolino. It was a great way to end a wonderful afternoon.

 

 

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November 26, 2018 · 8:02 am

Sicilian Thanksgiving Turkey

Thanksgiving 2018

Thanksgiving dinner is always held at our apartment with the same group of friends. It works out well because they are all involved with food and wine and all contribute something. It was a long fun evening beginning at 4:00PM and ending at 10:00 PM.

Michele likes to change the menu every year.  This year she decided to make a turkey recipe that she had tasted in Palermo, Sicily when she was leading culinary tours there.  She and her group dined at the home of a former caterer and chef, and though retired, the woman still enjoyed preparing meals in her home for visitors to her city.   When Michele visited, she made a roast turkey stuffed with pasta and it was delicious.

Michele asked her about it and was told that she had come up with the idea while experimenting with a similar recipe from the 19th century that was made with partridge.  Since she couldn’t get a partridge, she substituted turkey.  To make the the stuffing, the woman combined a Bolognese type ragu made with a minimal amount of tomato with Bechamel.   She cooked some ziti, tossed it with the sauce and grated cheese and used this as her stuffing.  Whatever could not go into the turkey, she baked in little timbales, one for each guest.

Michele made the turkey in much the same way, though she substituted some homemade turkey gravy for the Bechamel to lighten the sauce.  She made the gravy with turkey parts that she roasted a few days before Thanksgiving. 

Also, she made the Bolognese with ground turkey and pork, rather than the usual beef or veal.  For the pasta, Michele used imported mezze maniche, which are something like small rigatoni.  Additional brown turkey gravy was served to moisten the bird and stuffing.  With it, we had roasted sweet potatoes, fennel, rutabaga and buttered broccoli, as well as Michele’s fig and cranberry mostarda.

We started as always with Champagne

Billecart-Salmon (Magnum) Blanc de Blancs 1981 (Mareuil-Sur-Ay) made from 100% Chardonnay. The Champagne was showing its age but it was drinkable and enjoyable.

Fiano Di Avellino DOC 2000 made from 100% Fiano Selezione Erminia Di Meo. The late harvest grapes were selected from a particular family parcel. There is a prolonged maceration with the skins at a low temperature followed by soft pressing and controlled temperature fermentation. A year after the harvest the wine remains in stainless steel with the “fecce fin” for 13 more years before release. This is an exceptional Fiano. Even though it was a 2000, everyone believed it needed more time to open up.

Corton-Charlemagne 1986 made from 100% Chardonnay Louis LaTour. The soil is stony limestone and the vines are 30 years old. Harvest is manual. Traditional fermentation in oak barrels with complete malolactic fermentation. The wine is aged for 8 to 10 months in medium toast new oak barrels.The wine had a hints of honey, dried fruits and an herbal note.

Gevrey-Chambertin “En Pallud” 1985 (Magnum) Domaine Maume. Made from 100% Pinot Noir. The vineyard is .63 hectares and the vines are 70 years old, the soil is clay and limestone. The clusters are 100% destemmed. The wine is aged for 18 to 20 months in mostly older barrels and is bottled without fining or filtration. This for me was the wine of the evening and I was very happy it was a magnum!

Barolo “La Serra” 1978   Marcarini made from 100% Nebbiolo This wine was produced when the legendary Elvio Cogno was the wine maker. This is a classic Barolo with flavors and aromas of faded roses, licorice, tar, tobacco and a hint of cherry. 1978 was an excellent vintage for Barolo.

Chateauneuf-du-Pape  1978  Chateau de Beaucastel made from 30% Mourvédre, 30% Grenache ,10% Syrah, 10% Counoise and 20% other permitted varieties. The grapes are hand picked and only the best grapes are kept and vinified. After a total de-stemming, the wine is traditionally vinified in temperature controlled vats for 15 days an then aged in oak barrels. This is a full bodied mature wine with hints of blackberries, blueberries, violets and a touch of pepper.

Late Harvest Zinfandel “Paso Robles” 1978 made from 100% Zinfandel from the Dusi vineyard. Ridge. The Benito Dusi Ranch is the only Ridge vineyard source south of the San Francisco Bay area. The vineyard was first planted in 1923 and was only planted with Zinfandel. Ridge started using this vineyard to make wine in 1967. Destemmed and fully crushed grapes vinified on native yeasts are sent to tanks for submerged cap fermentation for 11 days. This is followed by full malolactic on the natural occurring bacteria; oak from barrel aging; minimum effective sulfur. There is pad filtering at bottling. This is a wine with fruity aromas, with hints of black cherry and other black and red fruits with a touch of prune and spice.

Back in the 1980’s I brought a case of this wine in this vintage. If I knew it was going to last this long I would have brought more. It was showing almost no sign of age and it was like I remember the wine from 30 years ago.

We had it with the cheese.

Grappa con Erbe Serafino Levi – this was a special treat because grappa made by Romano Levi is my favorite and I only had the Grappa con Erbe once before. Even more so since he passed away several years ago, grappa made by him is difficult to find. He was known as “The Angelic Grappa maker” and was a legend in his own time. The perfect way to end a wonderful evening!

 

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June 20, 2016 · 5:04 am

Campania Stories: Tasting Wine with Roberto Di Meo

As I have mentioned before for me the best part of the trip to Campania organized by Campania Stories is the visit to the wineries. It was late afternoon when I arrived at the Di Meo Winery for my visit.

Roberto Di Meo

Roberto Di Meo

Walking into the Di Meo winery was like entering an elegant home. I waited the arrival of Roberto Di Meo, co-owner of the winery with his brother Generoso, in a lovely living room with a fireplace.

Azienda Agricola DI Meo is located near the village of Salza Irpina, in the province of Avellino In Campania. The grapes are hand harvested from their own 30 hectares of vineyards and the winery is certified organic. Roberto is the enologist and Generoso runs the commercial and PR side

Roberto showed me around the winery and took me through a tasting of his wines. At one point when I asked about how he use wood for aging he answered, “The wood is on the wine, not the wine on the wood”

These are some of the wines I tastedIMG_0022

Fiano di Avellino 2015 DOCG 100% Fiano Vineyard is at 500 meters. Traditional wine making with controlled temperature. The wine is aged in bottle for 3 to 6 months before release. It has nice citrus fruit with hints a honey and smoke.IMG_0024

Greco di Tufo 2015 100% Greco. Vineyards are between 400 and 600 meters. This is an ample and flavorful wine with hints of peach and almond. IMG_0023

 

 I was in Puglia last week with Radici del Sud  2016 for a blind wine tasting competition of Southern Italian Wine. Both the Di Meo Fiano and Greco placed  number one in their categories. 

Falanghina Campania IGT 2015 100% Falanghina. Vineyards are at 350 to 400 meters. This is a wine with flavore and aromas of citrus fruit and good acidity. It would be great with spaghetti con vongoleIMG_0013

Fiano di Avellino 2003 “ Erminia Di Meo Selection” 100% Fiano. Roberto said that the late harvest grapes were selected from a particular family parcel. There is a prolonged maceration with the skins at a low temperature followed by soft pressing and controlled temperature fermentation. A year after the harvest the wine remains in stainless steel with the “fecce fin” for 13 more years. The next release is the 2003. This is an exceptional Fiano worth the long wait and I complement Roberto for holding it back until it is almost ready to drink.IMG_0021

Taurasi Riserva DOCG 2007 “Selection Hamilton” 100% A Traditional red wine making. The wine spends 18 months in French barriques and Tonneau and 24 months in bottle before release. This is a well-balanced elegant wine with hints of berries, black pepper, tobacco and spice.IMG_0020

 Don Generoso Irpinia IGT 2010 made from 75% Aglianico and 25% Piedirosso and other red grapes. This is a wine with a complex bouquet with hints of red and black berries and a touch of spice.

 Roberto also make brandy

Brandy Don Vittorio aged for 25 years. I believe it is made from Fiano. Tom Maresca when he visited Roberto was luck enough to take home a bottle of this brandy and I had it with Tom after dinner on more than one occasion. Robert was surprised when I said I tasted it before. It is not imported into the US unfortunately. This is a very intense and refined brandy with hints of liquorices, honey and tobacco.

There are not many winemakers that make such excellent wines that can age and also produce brandy.

 

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