At a glance

Producer

Feudi di San Gregorio

Region

Campania, Italy

Grape variety

Aglianico

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$35-$45

Tasting profile

Rich dark fruit (black cherry, plum), leather, tobacco, volcanic mineral notes with firm structure

Evolution: Will develop more tertiary notes of forest floor, truffle, dried herbs and smoother tannins over time

At peak: Complex layered aromas, silky texture, integrated tannins and refreshing acidity providing excellent length

Structure

Acidity

High, balanced to support aging

Tannins

Firm and grippy, typical of Aglianico

Alcohol

13.5-14%

Aging potential

Excellent, 15+ years with proper cellaring

Drinking window

Peak drinking

2027 to 2032

Optimal window

2024 to 2035

Current status

Approaching optimal maturity

Current condition

Drinking very well now with potential to develop complexity over the next 10+ years

Feudi di San Gregorio Serpico 2019 is made from Aglianico, a grape known for its strong tannins and acidity. The 2019 vintage in Campania offers ripe fruit balanced with freshness, ideal for long aging. This wine’s structure allows it to evolve over 15+ years, with the mid-2020s marking the start of its optimal drinking window. Its rich fruit and mineral backbone soften with age, deepening the wine’s complexity.

Food pairing

Pair with roasted lamb, grilled red meats, aged cheeses, mushroom risottos, and hearty stews. Complements robust Mediterranean flavors well.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To soften tannins and allow aromatic development

Sustainability

Sustainability score: 7/10

Feudi di San Gregorio employs water conservation, soil management to prevent erosion, and energy-efficient equipment in their production process. Moderate use of chemical treatments with increasing emphasis on reduction and integrated pest management. Packaging uses lightweight glass to reduce carbon footprint.

While Feudi di San Gregorio is not fully organic or biodynamic certified, they practice several sustainable viticulture methods such as soil health improvement, water conservation, and energy efficiency. Their use of local resources reduces transportation emissions domestically. Sustainability efforts are progressing with scope for formal certifications in the future.