Ciro Picariello
Greco di Tufo 2024
| Denomination | DOCG Greco di Tufo Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Campania (Italy) |
| Grape varieties | 100% Greco di Tufo |
| Aging | Ageing in stainless steel tanks with frequent bâtonnage for 8 months; followed by 3 months in the bottle before commercialisation. |
- Type: Greco di Tufo DOCG 2024, still white wine, 12.5% vol.
- Origin: Altavilla Irpina (Campania) at 500m, clay soils to the south-east.
- Vinification: Fermentation for 60 days, ageing for 8 months in stainless steel and 3 in the bottle.
- Profile: Orange blossom, citrus fruits, melon; fresh taste with distinct minerality and acidity.
- Awards and format: 91 points from James Suckling, 90 from Vinous; 0.75-litre bottle
Description
What type of wine it is
Ciro Picariello's Greco di Tufo is a still white wine from Campania with a Controlled and Guaranteed Designation of Origin (DOCG) status, aged in stainless steel, with a vibrant and distinctive profile. To the eye, it presents a deep straw-yellow colour, which anticipates a complex olfactory bouquet defined by notes of orange blossom, citrus zest, melon, and subtle sulphurous mineral hints. On the palate, it is distinguished by a pronounced mineral character and a vibrant freshness supported by a marked acidity. The mouthfeel is structured and balanced, culminating in a long and persistent finish that fully enhances the varietal characteristics of the Greco grape.
Where it comes from
The grapes grow in the vineyards of Altavilla Irpina, in the heart of Campania, within the renowned Greco di Tufo area. The vines, situated at approximately five hundred metres above sea level with a south-eastern exposure, benefit from an ideal microclimate for a slow and balanced ripening. The clayey soils give the wine a clean and deep taste profile. Ciro Picariello manages the trellis-trained rows with Guyot pruning, allowing fifteen-year-old vines to produce bunches with the optimal aromatic concentration for this white wine of character.
How it is produced
The harvest is carried out in the first half of October. The must is cooled to eight degrees for twenty-four hours before starting a temperature-controlled fermentation lasting approximately sixty days, which is essential for preserving the integrity of the primary aromas. The wine then undergoes ageing in stainless steel for eight months, during which frequent bâtonnage is performed to enrich its texture and complexity on the palate. The ageing process concludes with a further three months of resting before being released for sale.
History and trivia
The Ciro Picariello winery was founded in 2004. Among the most notable highlights, the 2024 vintage boasts prestigious accolades, including 91 points from James Suckling and 90 points from Vinous.
Awards
-
2024
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2024
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 2004
- Oenologist: Ciro Picariello, Bruno Picariello
- Bottles produced: 100.000
- Hectares: 15
.
The small company was founded in 2004 by Ciro Picariello in charge of the vineyards and the entire winemaking process in collaboration with his wife Rita and their children Emma and Bruno. All it aimed to get the grapes and wines of high quality. Read more
| Name | Ciro Picariello Greco di Tufo 2024 |
|---|---|
| Type | White still |
| Denomination | Greco di Tufo DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Greco di Tufo |
| Country | Italy |
| Region | Campania |
| Vendor | Ciro Picariello |
| Story | History and trivia The Ciro Picariello winery was founded in 2004. Among the most notable highlights, the 2024 vintage boasts prestigious accolades, including 91 points from James Suckling and 90 points from Vinous. |
| Origin | Altavilla Irpina (Avellino), Campania |
| Soil composition | Clayey |
| Cultivation system | Vertical shoot positioning, Guyot. |
| Plants per hectare | three thousand |
| Harvest | First half of October |
| Fermentation temperature | 12–13°C |
| Fermentation | 60 days |
| Production technique | Controlled-temperature fermentation (12–13 °C for 60 days) and ageing in stainless steel for 8 months with frequent bâtonnage, followed by 3 months in the bottle. |
| Wine making | The must is cooled to 8 °C for 24 hours; fermentation at a controlled temperature of 12–13 °C for 60 days; ageing in stainless steel for 8 months with frequent bâtonnage, then 3 months in the bottle before commercial release. |
| Aging | Ageing in stainless steel tanks with frequent bâtonnage for 8 months; followed by 3 months in the bottle before commercialisation. |
| Allergens | Contains sulphites |