Greco

A variety named Aminea Gemina by Plinius in Naturalis Historia due to the shape of the clusters that branch out as twins from the stem

Production area:

Area within the Taburno DOC appellation

Exposure and altitude:

Hilly-area, 200-600 metres on sea level, south-east exposure

Soil type:

Clayey and calcareous marl

Vine training system:

Espalier (Guyot)

Vineyard density:

4000 vines per hectar

Harvest time:

End of September, manual harvest

Vinification

The clusters are picked when they are perfectly ripe, followed by destemming, crushing and soft pressing. The must ferments at 15 degrees Celsius in stainless steel vats

Organoleptic characteristics

Greco is very concentrated. Its aroma is typical and complex, with dry apricot, citrus peel and honey notes.