Irpinia DOC Aglianico Serpico 2017 Feudi di San Gregorio

What kind of wine it is

Serpico by Feudi di San Gregorio is a red wine made exclusively from Aglianico grapes grown in Irpinia. It stands out for its structure and complexity, with remarkable aging potential. Fermentation in stainless steel and long maceration extract intense aromas and well-integrated tannins. The aging in medium-toast French oak barriques and large casks defines an elegant style, with a mineral freshness that reflects the territory.

Where it comes from

The grapes for Serpico come from selected vineyards in Irpinia. The area allows the grapes to ripen evenly, and the soils impart a mineral stamp on the wine. The region boasts a long winemaking tradition, with practices that enhance the character of the grape variety.

How it is produced

Production begins with careful manual harvesting of the Aglianico grapes, selected in the vineyard. Fermentation takes place in stainless steel at controlled temperature, with skin maceration for three to four weeks to extract color and tannins. Aging continues for at least 18 months in medium-toast French oak barriques and large casks, followed by at least 12 months of bottle aging. These choices harmonize structure and aromatic complexity.

Tasting notes

Serpico displays an intense and brilliant ruby red color. The nose is broad, with ripe cherry, sweet spices, licorice, toasted cocoa, and light coffee notes. On the palate, it is structured, with elegant, well-integrated tannins, balanced freshness, and a mineral vein leading to a persistent finish. The tasting sequence reveals a balance between power and finesse.

Food pairings

This Aglianico enhances dishes with robust and structured flavors. It pairs very well with red meats, braised wild boar, and roasted noble poultry. It also performs excellently with aged and semi-aged cheeses of medium structure.

When to serve it

Serpico is ideal from the fourth year, when tannins, acidity, and aromas come together in greater harmony. The wine has the potential to evolve over time, developing notes of leather and undergrowth. It is best served at 16-18 °C in large glasses and the bottle should be opened several hours beforehand to allow oxygenation and to fully appreciate the evolved aromas.