Villa Raiano
Greco di Tufo Ponte dei Santi 2024
| Denomination | DOCG Greco di Tufo Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Campania (Italy) |
| Grape varieties | 100% Greco di Tufo |
| Aging | Aged for 12 months on the fine lees and refined in the bottle for a further 12 months. |
- Denomination and variety: Greco di Tufo DOCG from 100% Greco grapes
- Vinification in steel: gentle pressing and temperature-controlled fermentation at 16°C
- Ageing: 12 months on fine lees in stainless steel, followed by 12 months of bottle ageing
- Tasting profile: notes of flint, white mulberry, broom and acacia flowers
- Origin and pairings: Altavilla Irpina at 550 metres; savoury finish, ideal with fish dishes
Description
Wine style
Villa Raiano's Greco di Tufo Ponte dei Santi is a Campanian white wine with a controlled and guaranteed designation of origin, made from Greco grapes, vinified and aged in stainless steel. It appears in the glass with an intense straw-yellow colour, enriched by bright golden reflections. The olfactory profile is elegant and persistent, characterised by deep aromas of flint, white mulberry and delicate acacia blossoms. On the palate, it shows a full and energetic structure: the vibrant acidity typical of the grape variety is skilfully balanced by soft components, which accompany the sip towards a long and clean saline finish, ideal for enhancing structured and flavourful fish dishes.
Origin
The grapes come from the eponymous district located in the municipality of Altavilla Irpina, in the province of Avellino, within a hillside vineyard situated at an altitude of 550 metres. The vines are cultivated using the Guyot training system and take root in silty-sandy soils crossed by veins of dark clay. This complex geological matrix, combined with limited yields per hectare, gives the fruit a defined expression and ensures the wine has a marked mineral sapidity, outlining its precise gustatory tension.
Production process
After the harvest, processing begins with the soft pressing of the whole bunches and the subsequent static settling of the must. Fermentation takes place inside stainless steel tanks at a controlled temperature. The wine then matures for twelve months in contact with the fine lees, also in steel, thereby gaining volume and aromatic complexity. A final bottle ageing period of one year completes the production process, allowing the bright acidity and structure to find a perfect balance.
Awards
-
2024
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1996
- Oenologist: Sebastiano Fortunato
- Bottles produced: 320.000
- Hectares: 30
The current cellar, built in 2009 on top of a hill in San Michele di Serino (AV), is the core of our company. A modern structure, perfectly integrated into the immediate environment, surrounded by vineyards and chestnut woods. From the panoramic terrace, with a view, you can follow the entire Sabato River valley, from its source, at the foot of Monte Terminio, to the point where it leaves the province of Avellino in Altavilla Irpina. Read more
| Name | Villa Raiano Greco di Tufo Ponte dei Santi 2024 |
|---|---|
| Type | White still |
| Denomination | Greco di Tufo DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Greco di Tufo |
| Country | Italy |
| Region | Campania |
| Vendor | Villa Raiano |
| Origin | Ponte dei Santi District, Altavilla Irpina (Avellino), Campania, Italy |
| Soil composition | Silty-sandy soil with veins of dark clay |
| Cultivation system | Guyot |
| Plants per hectare | 4,500 plants per hectare |
| Yield per hectare | 60 quintals per hectare |
| Harvest | First week of October |
| Fermentation temperature | 16°C |
| Production technique | Soft pressing of whole bunches, static settling of the must and fermentation in stainless steel tanks at 16°C; 12 months' ageing on the fine lees in stainless steel. |
| Wine making | Soft pressing of whole bunches, followed by static settling of the must; inoculation with selected yeasts into the clarified must; fermentation in stainless steel tanks (at 16°C). |
| Aging | Aged for 12 months on the fine lees and refined in the bottle for a further 12 months. |
| Allergens | Contains sulphites |