This varietal Greco di Tufo was grown between 1,400 to 2,300 feet of elevation in the calcareous soils of Irpinia. It was fermented in stainless steel, and malolactic was suppressed.
It’s briny, suggesting the scent of field straw and yellow apple, white peach, and bay laurel. The body is light- to medium-textured, with herbal-salty accents on its white fleshed fruit. The acidity is medium; it’s not about freshness; it’s mostly about structure and savoriness.
Pair it with cow’s and sheep’s milk cheeses, preferably with some age. The salt and savoriness will be a complement, and the wine has just enough fruit to be a counterpoint. Good with chicken, hefty fish, vegetable braises, herb-inflected anything. I’d like to try it with curry.
12.5% abv | $25 (sample) Imported by Terlato Wines