| History |
The name and the origins of the Greco grape variety derive from the Aminee gemine vine, cited in ancient times by authors Columella, Virgil and Pliny. |
| Climate |
Altitude 200-600 m. a.s.l. |
| Soil composition |
Clay-limestone mixture with volcanic sandstone outcrops. |
| Yield per hectare |
10,000-12,000 kg/hectare. |
| Vinification |
After a careful selection of the grapes performed in the vineyards, they are delivered to the winery where they undergo soft pressing-destemming and the addition of dry ice for initial temperature control. This is followed by fermentation at a controlled temperature of 13-15°C so as to achieve a fresh, fruity, and aromatic product that enhances the qualities of the grape variety and the terroir. |
| Ageing |
In steel at controlled temperature. |
| Pairing |
It pairs well with savoury foods, such as complex appetizers, aromatic main courses, and fish second courses. |