Feudi di San Gregorio
Serpico
Irpinia Aglianico
2001
Vintage
Varietal
Aglianico
Where it is, November 2026
Past Window: the full drinking arc closed in 2018.
This bottle is beyond its drinking horizon.
The ‘01 Serpico.
Feudi di San Gregorio Serpico 2001 is an Aglianico from Irpinia Aglianico, Italy.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Irpinia Aglianico should bring black cherry, plum and violet, with a savory note of earth and spice. The 2001 Serpico is expected to have a deeply structured palate, its firm tannins balanced by lively acidity and dark fruit that gives the wine a long stride. With its expected window now elapsed, the finish may favor dried berry, herbs and a gentle earthy warmth over vivid fruit.
The 2001 vintage
Feudi di San Gregorio's 2001 Serpico is an Aglianico from Irpinia Aglianico, Italy.
About Feudi di San Gregorio
Feudi di San Gregorio's Serpico is an Aglianico from Irpinia Aglianico, Italy.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's fresh acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's firm tannins.
Frequently Asked
What is Feudi di San Gregorio Serpico 2001?
Feudi di San Gregorio Serpico 2001 is an Aglianico from Irpinia Aglianico, Italy.
When should Feudi di San Gregorio Serpico 2001 be opened?
The canonical CAI full drinking arc is 2005-2018. Within that arc, the peak window is 2007-2012. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Feudi di San Gregorio Serpico 2001?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.