Di Meo was founded in 1986 in Salza Irpina, in Campania. The estate covers about 25 hectares, largely planted with vines, and uses only indigenous Irpinia varieties such as Fiano, Greco and Aglianico.
The winery makes 15 labels in two lines. Tradizione is the first. Tempo holds the Riserve, mainly aged Fiano and other local varieties. In the cellar they press softly, work under inert gas and keep sulphites to a minimum. Fiano and Aglianico age in French Allier oak barrels, in ancient underground cellars.
They also make a few things beyond wine. There are single-varietal grappas of Fiano, Greco and Aglianico, produced in limited quantities, and Ratafià di Nonna Erminia, a liqueur of herbs and Aglianico.
Not tasted yet
I haven't reviewed a wine from Di Meo yet. They're on my Top 100 list, which is built from awards.