Perillo

The history of the Perillo winery is that of a family with a long viticultural tradition in Castelfranci, a small town in the Valle del Calore and the Taurasi DOCG production area. For many years the Perillo family produced Aglianico grapes, processing only a part of them, then in 1999 they decided to bottle and market with their own brand, focusing on the quality and recognisability of their wines, thanks also to the oenological collaboration of Carmine Valentino.

The vineyards are all located in Castelfranci and partly in Montemarano, between the Calore river and the Picentini mountains, at an altitude of around 500 metres: the climate is continental, with cold and often snowy winters and hot but never torrid summers, with significant temperature swings at night. This means that the ripening of the grapes is extremely late but also very regular, even in the most difficult vintages. In very hot vintages the temperature fluctuations allow the aromas and acidity to be safeguarded, in rainy years the dry and ventilated climate avoids problems of rot and it is also possible to obtain grapes that are concentrated and rich in sugars.

Agronomic factors also play a role in this: the Perillo winery can count on very old vines, some of which are not grafted (piedefranco), which produce a very special Aglianico, with sparse clusters and small berries, which in the area is called ‘horsetail’ because of its elongated shape. The soils are tenacious, rich in dark clay and limestone components, the slopes rather steep. The end result of these unique pedoclimatic conditions is the very low production yield: in some years, the Perillo winery's vineyards produce no more than 30 quintals of grapes per hectare. These are the raw materials used for the wines produced by the winery: the Taurasi DOCG Riserva, the Taurasi DOCG and the Irpinia Coda di Volpe DOC.

The history of the Perillo winery is that of a family with a long viticultural tradition in Castelfranci, a small town in the Valle del Calore and the Taurasi DOCG production area. For many years the Perillo family produced Aglianico grapes, processing only a part of them, then in 1999 they decided to bottle and market with their own brand, focusing on the quality and recognisability of their wines, thanks also to the oenological collaboration of Carmine Valentino.

The vineyards are all located in Castelfranci and partly in Montemarano, between the Calore river and the Picentini mountains, at an altitude of around 500 metres: the climate is continental, with cold and often snowy winters and hot but never torrid summers, with significant temperature swings at night. This means that the ripening of the grapes is extremely late but also very regular, even in the most difficult vintages. In very hot vintages the temperature fluctuations allow the aromas and acidity to be safeguarded, in rainy years the dry and ventilated climate avoids problems of rot and it is also possible to obtain grapes that are concentrated and rich in sugars.

Agronomic factors also play a role in this: the Perillo winery can count on very old vines, some of which are not grafted (piedefranco), which produce a very special Aglianico, with sparse clusters and small berries, which in the area is called ‘horsetail’ because of its elongated shape. The soils are tenacious, rich in dark clay and limestone components, the slopes rather steep. The end result of these unique pedoclimatic conditions is the very low production yield: in some years, the Perillo winery's vineyards produce no more than 30 quintals of grapes per hectare. These are the raw materials used for the wines produced by the winery: the Taurasi DOCG Riserva, the Taurasi DOCG and the Irpinia Coda di Volpe DOC.

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