Benito Ferrara
Greco di Tufo Terra d'Uva 2025
| 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 7 months in stainless steel on fine lees, followed by 1-2 months in bottle. |
- Name and grape variety: Greco di Tufo DOCG 2025 made from 100% Greco grapes
- Volcanic origin: sourced from Tufo (Avellino), Campania, on soils rich in sulphur and tuff
- Aged in steel: matured for 7 months on fine lees followed by 1–2 months in bottle
- Elegant aromas: notes of acacia, citron, white peach, summer pear, thyme and sage
- Palate and serving: soft, savoury and chalky taste; serve at 10–12°C with fish and cheese
Description
What kind of wine it is
Terra d’Uva by Benito Ferrara is a still white wine with the controlled and guaranteed designation of origin Greco di Tufo, produced in Campania from Greco grapes. Aged in steel, it presents an aromatic profile that combines delicate scents of acacia and elderflower with notes of peach, apricot and summer pear. On the palate, it offers a defined structure, with a soft entry that evolves into a marked savouriness. The sip concludes with elegant nuances of thyme and sage, supported by a distinct chalky mineral finish.
Where it comes from
This label originates in the Irpinian municipality of Tufo, from parcels cultivated by Benito Ferrara at altitudes between 350 and 500 metres. The secret of its balance lies in the clay-limestone soil, marked by a strong volcanic matrix rich in sulphur and tuff. This specific volcanic terroir gives the glass a profound gustatory tension. Such pedoclimatic conditions guarantee a vibrant freshness, offering a faithful and dynamic portrait of its territory of origin.
How it is produced
Certified organic and suitable for a vegan diet, the wine is made from a manual harvest followed by a gentle pressing. The must, naturally decanted and protected from oxygen, ferments at a controlled temperature. This is followed by seven months of ageing in steel on fine lees, accompanied by frequent stirring which gives structural breadth, finishing with a brief final rest.
History and Curiosities
The Greco di Tufo DOCG Terra d’Uva bears witness to the historic vocation of the Benito Ferrara family, active in Campania since 1860. In Irpinia, precious vines planted between 1900 and 2023 sink their roots into a prized volcanic terroir. The very name celebrates this soil, rich in sulphur and tuff, which imparts a distinct chalky minerality to the 2025 vintage, offering an elegant, harmonious and deeply territorial tasting experience.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1860
- Oenologist: Paolo Caciorgna
- Bottles produced: 90.000
- Hectares: 23
| Name | Benito Ferrara Greco di Tufo Terra d'Uva 2025 |
|---|---|
| Type | White green still |
| Denomination | Greco di Tufo DOCG |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Greco di Tufo |
| Country | Italy |
| Region | Campania |
| Vendor | Benito Ferrara |
| Story | History and Curiosities The Greco di Tufo DOCG Terra d’Uva bears witness to the historic vocation of the Benito Ferrara family, active in Campania since 1860. In Irpinia, precious vines planted between 1900 and 2023 sink their roots into a prized volcanic terroir. The very name celebrates this soil, rich in sulphur and tuff, which imparts a distinct chalky minerality to the 2025 vintage, offering an elegant, harmonious and deeply territorial tasting experience. |
| Origin | Tufo (provincia di Avellino), Campania, Italia |
| Soil composition | Clay-calcareous rich in minerals, with volcanic influence, sulphur and tuff |
| Plants per hectare | 6000 vines/ha |
| Yield per hectare | 80 quintals/ha (6.5–7 tonnes) |
| Harvest | Early-mid October |
| Fermentation temperature | 18–20 °C |
| Fermentation | 15–20 days |
| Production technique | Soft pressing; must protected from oxygen and clarified via natural sedimentation; temperature-controlled fermentation in steel; ageing for 7 months in steel on the fine lees with regular stirring; 1–2 months in bottle |
| Wine making | Gentle/soft pressing; free-run must protected from oxygen and clarified through natural sedimentation; fermentation in stainless steel at controlled temperature (18–20 °C) with conventional yeasts for 15–20 days; maturation for 7 months in stainless steel on fine lees with regular stirring, followed by 1–2 months in bottle. |
| Aging | Aged for 7 months in stainless steel on fine lees, followed by 1-2 months in bottle. |
| Year production | 36000 bottles |
| Allergens | Contains sulphites |