The Greco Di Tufo grape is thought to have been introduced to the Campania region by the Pelasgians, an ancient people from Thessaly.
The Donna Elvira Aegidius Greco Di Tufo vines are trellis trained, cane pruned (double branched guyot), with no de-budding but are given a green pruning to improve the canopy microclimate, reducing shoot density. Green harvesting is carried out to improve grape ripening. The Grapes were cultivated by hand at the vineyard at St’Egidio, Montefusco where the soils are mostly clay & loam at an altitude of 520m above sea level.
Once at the vineyard, the grapes are partly destemmed, and then pressed softly. After that, the must is transferred into stainless steel tanks and maintained at a low temperature (about 16-18 °C), where fermentation occurs, and lasts about 20 days with no malolactic fermentation. It spends 5 months on lees, in the tank, and is racked twice during fermentation, and twice after fermentation. It is aged in the bottle for one month prior to release.
In the wine glass, the colour is straw yellow and on the nose, the aroma is very elegant and reminiscent of grapefruit, orange blossom and loquat. The taste is concentrated and savoury.
We suggest to pair with antipasti, shellfish and first course fish and white meat dishes.
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