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, the cultivation of the Greco vine was widespread initially on the slopes of Vesuvius, and subsequently in other areas province of Avellino in particular in the middle Sabato valley where it took the name of Greco di Tufo. It fits together well with dishes based on fish, seafood and shellfish as well white meats and cold dishes. Production area: Torrioni, 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 mm above sea level. Calcareous-tuff soils rich in skeleton with sulfur minerals. Grape variety: Greek selected 100% Farming system: The vineyards are grown in a radial manner in the Avellino style with 2,000 vines per hectare. Conducted with an agricultural method integrated. The production per hectare is 80/90 quintals. Winemaking: Manual collection and placement in plastic boxes max weighing 20 kg, carried out in the period from 10 September to 31 September. Crushing, destemming and soft pressing. Fermentation in stainless steel tanks at a controlled temperature of 20/25 days. Sparkling wine production: Long Martinotti method. Characteristics: Bright yellow colour, consistent, intense, broad aroma with mineral notes. Robust dry flavor with mineral freshness persistent. Pairings: Aperitifs, shellfish, fish, desserts. It should be served at a temperature of 8°-10° C.
