Greco di Tufo DOCG

Introduction to the history of the Greco di Tufo DOCG

The history of the Greco di Tufo DOCG

The Greco di Tufo is produced in the province of Avellino and has a thousand-year history, closely linked to Greece.
The first trace of this denomination dates back to the First century, with the arrival of the Greek colonizers, although it is assumed that viticulture was already widespread. This "first trace" is a fresco, found in Pompeii, where it literally reads "Greek wine". Its spread started from the slopes of Vesuvius to reach the Avellinese where it took the Greek name of Tufo.
Some research seems to show that previously this wine was called Aminea Gemina ("gemine" indicates that the vine produces double grapes). Aristotle believed that the Aminee vine originated in Thessaly, the land from which the Greek colonizers came from. The vine was later brought to the province of Avellino by the Pelasgi in the 1st century BC where there are now numerous wineries producing Greco di Tufo.
One of the bodies that today deals with promoting the Greco di Tufo internationally is the Consortium Protection Wines of Irpinia. The consortium was founded as a voluntary, non-profit association, promoted by economic operators involved in the single production chain with the aim of protecting local agri-food production.
Protected products, which are deemed worthy of special legal protection, are included in specific quality schemes established and regulated by EU law, and are registered in the appropriate European registers of the names in question.

Features

Intense both visually (straw yellow) and olfactory level, as well as being pleasant and fine. On the palate it is intense and long-lasting with a harmonious and dry flavor. Having an important structure, the Greco di Tufo DOCG can be aged. Sparkling (usually with the Charmat method) the Greco di Tufo is great with appetizers or as an aperitif.

Combinations

The Greco di Tufo DOCG should be served at a temperature of about 10 degrees and perfectly matches tomato sauces thanks to its freshness and minerality. Great, therefore, with the classic tomato paste but also with pizza. We also recommend the delicious pairing with seafood dishes, grilled fish and frying.