Benito Ferrara
Greco di Tufo Vigna Cicogna 2025
| Denomination | DOCG Greco di Tufo Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Campania (Italy) |
| Grape varieties | 100% Greco di Tufo |
| Aging | Ageing for 7 months in stainless steel on the fine lees with regular stirring, followed by 1–2 months in the bottle. |
- Name and vintage: Still white wine from Campania, Greco di Tufo DOCG 2025
- Grape variety and origin: 100% Greco grown in Tufo (Avellino) between 400 and 450 metres above sea level
- Characteristics: dry and harmonious taste, distinct minerality, bitter almond aftertaste
- Vinification: gentle pressing, 7 months in stainless steel on the lees and 1-2 months in the bottle
- Food pairings: 13.5% alcohol; recommended with fish-based first and second courses and structured dishes
Description
What type of wine it is
Benito Ferrara's Greco di Tufo Vigna Cicogna is a white wine with a clean profile, an authentic expression of the Campania region. Produced with Greco grapes, it is distinguished by an enveloping structure, almost like a red wine, combined with a dry and harmonious palate. On the palate, it reveals a pronounced mineral character that fades into an unmistakable hint of bitter almond. Aged in stainless steel, it offers a deep flavour texture that makes it ideal for accompanying structured dishes and rich fish-based preparations.
Where it comes from
The roots of this white wine are found in the province of Avellino, in the municipality of Tufo. The vineyard, situated between 400 and 450 metres above sea level, is home to historic vines arranged in dense rows. The soil represents the cornerstone of its character: a clay-sandy and calcareous matrix resting on sulphurous veins. This peculiar geological composition gives the Greco grapes a strong territorial imprint, ensuring a decisive savoury tension and remarkable depth to every sip.
How it is produced
Production begins in mid-October with a manual harvest aimed at preserving the integrity of the bunches. In the cellar, a soft pressing is carried out and the must, protected from contact with oxygen, is clarified by natural sedimentation. Maturation takes place in stainless steel for seven months on the fine lees; regular stirring gives the wine a greater tactile fullness, while preserving its elegance. The process concludes with a final rest that harmonises the aromatic components before being released for sale.
History and interesting facts
The historic vines of this wine, aged between 30 and 60 years, grow at an altitude of 400-450 metres on a unique soil, characterised by underlying sulphur veins. One of the most fascinating facts about this white wine is its exceptional structure, considered almost comparable to that of a red wine.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1860
- Oenologist: Paolo Caciorgna
- Bottles produced: 90.000
- Hectares: 23
| Name | Benito Ferrara Greco di Tufo Vigna Cicogna 2025 |
|---|---|
| Type | White green still |
| Denomination | Greco di Tufo DOCG |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Greco di Tufo |
| Country | Italy |
| Region | Campania |
| Vendor | Benito Ferrara |
| Story | History and interesting facts The historic vines of this wine, aged between 30 and 60 years, grow at an altitude of 400-450 metres on a unique soil, characterised by underlying sulphur veins. One of the most fascinating facts about this white wine is its exceptional structure, considered almost comparable to that of a red wine. |
| Origin | Tufo (province of Avellino), Campania, Italy |
| Soil composition | Mixed clay-sandy calcareous soil with underlying sulphurous veins |
| Cultivation system | Tablemount |
| Plants per hectare | Approximately 5,000 plants per hectare |
| Harvest | Mid-October |
| Production technique | Soft pressing; clarification by natural sedimentation; ageing in stainless steel on the fine lees with stirring, followed by refinement in the bottle. |
| Wine making | Soft pressing; the free-run must, strictly protected from oxygen, is clarified through natural sedimentation; ageing for 7 months in stainless steel on the fine lees with regular stirring and subsequent ageing for 1–2 months in the bottle. |
| Aging | Ageing for 7 months in stainless steel on the fine lees with regular stirring, followed by 1–2 months in the bottle. |
| Allergens | Contains sulphites |