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Description

White wine produced only with Greco grapes coming from 3 different vineyards located in 3 different towns of the province of Avellino: Montefusco, Tufo and Altavilla Irpina.
The grapes are harvested by hand and carried to the cellar in small boxes to avoid crushing them.
The grapes are subjected to gentle crushing of whole bunches to get the free-run juice.
Wine making and ageing on fine lees lasts 4 months and takes place in stainless steel tanks.

Additional information

formato

375 ML, 750 ML, 1,5 L

annata

2018
è possibile richiedere annate diverse inviando una mail a info@villaraiano.it

prezzo

il prezzo della bottiglia include IVA e spese di spedizione

Typology white wine
Appellation Greco di Tufo Docg – Dop
Grape Greco 100%
First vintage produced 1996
Vineyard location Montefusco, Tufo, Altavilla Irpina (Avellino)
Altitude 500 m asl for the vineyards located in Tufo and Montefusco; 550 m asl for the vineyards located in Altavilla Irpina
Vine Training/Pruning guyot
Vineyard design 4500 vines/hectare
Grape yield 80 quintals/hectare
Type of soil calcareous-clay, loose with skeleton
Harvest time first week of October
Wine making sedimentation after the gentle crushing of whole bunches; inoculated fermentation with selected yeasts; fermentation and ageing in stainless steel tank
Fermentation in stainless
steel tanks at 16°C
Bottling time second week of the month of February following the harvest

Appearance deep and compact lemon.
Nose typical for wines made at high altitudes with notes of green apple, jasmine, citron and wild honey. On the background mineral flavours and balsamic notes are well integrated. When young the wine discloses primary flavours that after 5/10 years develop into charming notes of kerosene.
Palate full and refreshing. Long finish with evident savouriness.
Food pairing ideal with risotto and white meats. It goes well with fish and smoked meat too. After a few years of bottle ageing can be paired to blue cheeses.
Dishes to be paired lentils and prawns soup, baked brill with potatoes, fish soup, risotto with artichokes, seared tuna, fried octopus, pertecaregna baccalà.