Ciro Picariello
Greco di Tufo 2023
| 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 | Maturation takes place in stainless steel tanks with frequent batonnages for 8 months. Bottle ageing: 3 months before release. |
Description
Greco di Tufo DOCG, still white wine, 12.5% ABV, produced by Ciro Picariello. 0.75 L bottle, 2023 vintage. A wine born in the heart of Campania, from Greco di Tufo grapes grown in Altavilla Irpina. The winery, founded in 2004, extends across 7 hectares of Fiano grapes, at an altitude of 500 meters. The grapes are harvested in the first half of October and carefully vinified, with controlled fermentation at 12-13°C for 60 days and aging in stainless steel for 8 months, with frequent batonnages. On the nose, orange blossom, citrus peel, melon, and mineral notes of sulfur. Fine and persistent. On the palate, it is fresh, with a pleasant acidity and pronounced minerality, structured and balanced.
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
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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 2023 |
|---|---|
| Type | White still |
| Denomination | Greco di Tufo DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Greco di Tufo |
| Country | Italy |
| Region | Campania |
| Vendor | Ciro Picariello |
| Origin | Altavilla (AV) |
| Climate | Altitude: 500 m. a.s.l. Exposure: South-East. |
| Soil composition | Clayey |
| Cultivation system | Espalier, Guyot. |
| Plants per hectare | 3000 |
| Harvest | First half of October. |
| Wine making | The must is cooled to 8 °C for 24 hours. Fermentation is always controlled at around 12 - 13 °C for 60 days. |
| Aging | Maturation takes place in stainless steel tanks with frequent batonnages for 8 months. Bottle ageing: 3 months before release. |
| Allergens | Contains sulphites |