Feudi di San Gregorio Serpico

The Titan of Campania – Ancient Pre-Phylloxera Vines, Volcanic Grip, and Dark Balsamic Power

The 2018 Serpico from Feudi di San Gregorio represents one of the most prestigious expressions of Aglianico in Southern Italy. Sourced from the legendary "Dal Re" vineyard in Sorbo Serpico, this flagship bottling is crafted from century-old, ungrafted (piede franco) vines grown in rich volcanic ash and clay soils. Often dubbed the "Barolo of the South," Aglianico achieves an extraordinary balance of brooding power, muscular structure, and longevity in Serpico.

The 2018 vintage in Irpinia delivered a balanced growing season with cool nights and moderate heat, allowing the late-ripening Aglianico grapes to achieve full phenolic maturity without losing their electric acidity.

🍷 Tasting Notes

Now entering its optimal drinking window, the 2018 vintage balances intense primary dark fruit with complex tertiary notes of forest floor and spice.

• The Nose: Brooding, Exotic, and Layered. Opens with concentrated notes of black cherry, wild blackberry, and dark plum, seamlessly blended with sandalwood, espresso bean, roasted cocoa, and a distinctive whiff of volcanic ash and graphite.

• The Palate: Muscular, Broad, and Architectural. The entry is mouth-filling and dense. Powerful, fine-grained Aglianico tannins coat the palate, framed by a vibrating core of dark mineral acidity that prevents any heavy edge. Flavors of dark chocolate, dried thyme, and licorice lead the mid-palate.

• The Finish: Persistent, Savory, and Elegant. Concludes with remarkable length, leaving a long trail of black pepper, smoky minerals, and a dry, balsamic fruit intensity.

📋 Technical Snapshot

Pro Tip

Serpico is a grand, highly gastronomic red built for rich, savory dishes with strong umami profiles.

• The Classic Match: Excellent alongside braised wild boar, slow-roasted lamb shoulder with herbs, or aged Pecorino cheese.

• The Meat Companion: Outstanding next to Bistecca alla Fiorentina or dry-aged ribeye, where the wine's powerful tannic backbone slices straight through the fat.

• The "Nordic" Match: Serve cellar-cooled (16–18°C) after decanting for 1–2 hours alongside Slow-cooked Elk Ragù (Hirvikäristys) or Roast Venison (Peuranpaisti) served with a rich juniper-berry reduction and wild mushrooms. The wine’s dark berry fruit and volcanic savory notes mirror the rustic, earthy depth of wild game flawlessly.