Features Greco di Tufo D.O.C.G.
PLANTING YEAR: From 1950 to 2011
SOIL TYPE: Clay
VINEYARD TRAINING SYSTEM: Guyot and typical “pergola avellinese”
PLANTING / YEALD PER HECTARE: 3300 – 2500 plants per hectare / 70-80 quintals
HARVEST SEASON: Mid October
Organoleptic Notes Greco di Tufo D.O.C.G.
COLOR: Straw yellow color tending to gold
TASTE: The palate is very fruity and fresh with a long finish.
SCENT: Yellow ripe fruit aroma.
PAIRINGS: Seafood such as shellfish, lobster, fish soups and seafood, but if aging is particularly suitable for roasts, wild boar meat, made with porcini mushroom dishes.