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1 Hour 30 Minutes
Participants: Minimum 2, Maximum 40
About Winery and Wines
In the early 80s, Erminia, Generoso, and Roberto Di Meo acquired the historical estate from their parents Vittorio and Alessandrina, located in the province of Avellino, in the area of Salza Irpina.
The Di Meo estate, a beautiful 18th-century farmhouse that was once a hunting lodge of the Caracciolo Prince, is surrounded by mild and breezy hillsides. The goal of the three brothers was to produce wines from the most widespread native varieties in Irpinia, like Fiano, Greco, Aglianico, and Coda di Volpe, and promote the value of cultural and regional traditions. So, they decided to plant vineyards and, in 1986, they started producing the first set of wines of the family: this is the moment that winery Di Meo was born. While the Irpinia wine underwent a period of strong growth, with the important accreditation of the DOCG Fiano di Avellino, Greco di Tufo, and Taurasi and the growth of a significant quality wine sector, the oenological project of the Di Meos Brothers evolved very quickly: besides the production of wines in the best areas of the province, they started the production of liquors, spirits, and other food Irpinian products as well, and in a few years the company was set up as one of the most prestigious production companies in the region.
Today the company is run by Roberto, Oenologist, Winemaker, and Sales Manager, and by Generoso, promoter of “Di Meo Vini ad Arte”, a project to enhance and spread worldwide the cultural heritage of Irpinia and Campania: after all, like wine, this is a way to celebrate the family link with the territory and offer its history to contemporary taste.
Built and extended in various phases, the Di Meo cellar is modern and functional, with state-of-the-art systems and equipment, some built or altered to a specific design by the oenologist. The wines are processed and moved with the utmost care, with maximum respect for the product: soft pressing is used to extract as much of the aromatic varietal essence from the skins as possible, using an inert gas (mainly nitrogen) to prevent oxidation and maintain the aromatic qualities. The use of sulphites is quite limited and the specific yeasts of Fiano and Aglianico have been isolated to bring out the greatest expression of territorial variety. Temperature-controlled tanks, all made of stainless steel and varying capacities, are used for the long aging of the white wines in the Tempo Range. The barrel cellar is in the old underground cellars of the estate and has recently been renovated, maintaining the original arrangement. Here, barrels, tonneaux, and barriques made of French Allier oak cradle Fiano and Aglianico are destined for aging.