|La Sibilla 2014 Falanghina, Campi Flegrei DOC||Login||—||In Stock|
|La Sibilla 2013 Piedirosso, Campi Flegrei DOC||Login||—||In Stock|
WineStories.com: La Sibilla
The Di Meo family has been making wine along the Amalfi Coast for five generations, with Luigi Di Meo and his two sons currently at the helm. Luigi’s grandfather moved to the current estate in 1930 and began farming with his nine children. At 15, Luigi left school against his father’s wishes to return to farming, and was the only one of the family who continued to work the vineyards.
The uniquely volcanic-formed soil just north of Naples is naturally resistant to phylloxera, meaning that the local vines of ancient grapes are completely ungrafted, and grown from seed. The 9.5 hectares of ash and lapilli soil owned by the Di Meo family is perfectly situated for viticulture, with salty marine breezes building acidity. The high altitudes and Mediterranean climate also contribute to complexity in the grapes. Their main varietals are indeed ancient: Falanghina, perhaps a descendant of the Roman’s prized wine, Falernian, and Piedirosso, which arrived with the Greek colonization. The Di Meo family works with the grapes to emphasize the unique terroir they call home.
Vinous Media 11/2016
"Located near the Campanian coastline in the Campi Flegrei DOC, the Di Meo family has turned their small estate into one of the country’s best Falanghina and Piedirosso wine producers. The former are always very varietally accurate, with hints of menthol and dried herbs, but don’t miss out on the Piedirosso wines, also among the best of the lot from Campania, and this year’s releases of the Piedirossos seemed particularly strong to me. The very sandy soils of the Campi Flegrei do not allow phylloxera to survive and so grapevines can be planted ungrafted, which brings the added bonus of longer hang times and better ripeness at lower alcohol levels."
Vinous Media 9/2015
"The third and fourth generations of the Di Meo family are propelling this estate into the stratosphere of Italian wine production. Along with wines from Mustilli and Contrada Salandra, there are no better Falanghina bottlings made anywhere than these. Following a stint with world-famous consulting enologist Roberto Cipresso, Vincenzo Di Meo is the winemaker here. The estate vineyards are situated in the particularly sandy Campi Flegrei production zone, which seems especially well suited to Falanghina, of which there are at least three different biotypes: the Flegrea, the Beneventana and an as-yet unnamed third one, which may well be the one grown at La Sibilla. La Sibilla's wines are not only pure, clean and very flavorful but sport relatively low alcohol levels, a direct consequence of the fact that these vines were not grafted onto American rootstock, because the Phylloxera aphid cannot survive in the highly sandy soils of the Campi Flegrei."