It is the oldest vine in the Avellino area, imported from the region Greek of Thessaly, from the Pelasgians. This vine has thousand-year-old origins, it has adapted perfectly to Irpinia, particularly on the hills which surround the small village of Tufo from which it took its name Greco di Tufo. What distinguishes it from other vines a white berry is its extraordinary, bright, pigmentation, which gives its grapes a beautiful intense yellow color, sometimes amber, at the moment of maturation. Furthermore, the bunches are named Aminia Gemina (soul mate), this appellation derives from Amineo, a locality in Thessaly, and from the fact that it presents bunches of grapes paired like twins. When tasted it turns out very fresh thanks to its marked acidity and minerality It has a notable structure, leaving a pleasant sensation of fullness. Shows an interesting flavor profile, these in fact, the grapes are very rich in aromas, well above them that we can perceive through odor thresholds; stand out in fact floral and fruity notes of yellow peach, apricot and hazelnut, as well as spicy ones, which among other things seems to be enhanced by clayey soils and good exposure to the sun. He approaches good with fish, seafood and shellfish dishes as well white meats and cold dishes. Production area: Torrioni e Tufo, in the heart of the Greco di production area Tufo DOCG, hilly position located with south-east exposure upstream from the municipality of Tufo, altitude 400/500 m above sea level. Calcareous-tuff soils rich in skeleton with sulfur minerals. Grape variety: 100% selected Greco di Tufo. Farming system: The cultivation method of the vineyards is Guyot with 3,500 vines per hectare. Conducted with an integrated agriculture method. There production per hectare is 70/80 quintals. Winemaking: Manual collection and placement in plastic boxes max weight 20 kg, carried out in the period from 10 October to 31 October. Crushing-destemming, and soft pressing. Fermentation in tanks of stainless steel at controlled temperature 20/25 days. Characteristics: Golden yellow color with brilliant reflections, clear and consistent, intense, broad aroma with mineral notes. Robust dry flavour with persistent mineral freshness. Pairings: First courses with seafood, grilled chicken and rabbit and due to its mineral freshness it pairs well with vegetable soups and legumes, it should be served at a temperature of 8°-10° C.
