Vigne Meredio got its start in soils. It's a one-hectare estate near both COS and Occhipinti, started by two geologists, childhood friends who specialized in helping wineries identify promising sites for vines. All that time... Read More

Vigne Meredio got its start in soils. It's a one-hectare estate near both COS and Occhipinti, started by two geologists, childhood friends who specialized in helping wineries identify promising sites for vines. All that time working with winemakers rubbed off on them and they finally bought some of their own land and started making wine together.

As geologists they no doubt started by focusing on the soils (rocky with lots of limestone, marl and other stuff geologists could help us understand). Vittoria is hot, of course (remember how far south it is) and the limestone soils can help retain a little moisture to keep the vines going in even the hot dry days.

But there’s no doubt that they're now focusing on the key winemaker things: growing healthy grapes and making great wines. They farm super-traditionally. Their only fertilizer is sheep manure. They won't even use plastic to tie vines to their supports, using blades of grass instead.

The wines are full of joy and bright, delightful fruit. The limestone-rich terroir is hard to ignore here; there's a jolt of bright minerality that turns the wines into something really special. Gently rustic tannins round everything out, in a charming way. These call out for simple foods—a grilled steak and some blistered tomatoes, and you're all set.