It is the oldest vine in the Avellino area, imported from the region Greek from Thessaly, from the Pelasgians. This vine has thousand-year-old origins, the cultivation of the Greco vine was more widespread initially on the slopes of Vesuvius, and subsequently in other areas province of Avellino where it took the name of Greco and in particular in the middle Saturday valley where it was found its ideal microclimate. It goes well with based dishes fish, seafood and shellfish as well as white meats and dishes cold. Production area: Torrioni e Tufo, in the heart of the Greco di production area Tufo, hilly position located with south-east exposure to mountain in the municipality of Tufo, altitude 400/500 mm above sea level. Land calcareous-tuff rich in skeleton with sulfur minerals. Grape variety: 100% Greek. Farming system: The cultivation method of the vineyards is Guyot with 3,500 vines per hectare. Conducted with an integrated farming method. There production per hectare is 70/80 quintals. Winemaking: Manual collection and placement in plastic boxes max weighing 20 kg, carried out in the period from 10 October to 31 October. Crushing-destemming, and soft pressing. Fermentation in stainless steel tanks at controlled temperature 20/25 days. Characteristics: Straw yellow color with light greenish reflections, clear and consistent, intense, broad aroma with mineral notes. Taste dry, robust with persistent mineral freshness. Pairings: First courses with seafood, grilled chicken and rabbit and for its mineral freshness on vegetable and legume soups, it should be served at a temperature of 8°-10° C.
