Greco from Sannio in Campania, Italy.

"Our 12 hectares of vineyards in Solopaca, between 300 and 1000 feet, are split into two plots of land called Pozzillo and Cesine. The former, at a lower altitude, is mainly sandy with enough water availability; the latter has a clayey, compact and poor ground. Depending on individual variety peculiarities and needs, we grow Falanghina and Sciascinoso at Pozzillo and Greco, Fiano and Aglianico at Cesine. Our selected vine training system is single or double guyot. Density is between 3300 and 6500 plants per hectare, depending on variety, soil and altitude.

Greco is a tricky variety to manage. Packed bunch, thin skin and late maturation make it a perfect peronospera and rot target. Must is rich in catechins and color, therefore inclined to oxidation. We cultivate Greco on Taburno dormant volcano slopes on a clay soil. Given its acidity, I decided to release my Greco only after minimum one year aging in bottle. As often happens, the most complicated son is also the more beloved."