A fresh and fragrant white wine, a symbol of the Irpinia area, the Greco di Avellino by Vadiaperti. A full and powerful white, both on the nose and in the mouth, ready immediately but also inclined to aging and to accompany elaborate dishes. Fundamental element: the minerality and flavor of a product that truly tastes of the sea.
Base, Bianco
Greco di Tufo – Tornante
A fresh and fragrant white wine, a symbol of the Irpinia area, the Greco di Avellino by Vadiaperti. A full and powerful white, both on the nose and in the mouth, ready immediately but also inclined to aging and to accompany elaborate dishes. Fundamental element: the minerality and flavor of a product that truly tastes of the sea.
$99.00
| Region | Campania |
|---|---|
| Winery | Vadiaperti-Traerte |
| Grape Variety | |
| Wine Denomination | DOCG |
| Alcohol Content | 13.00% |
| Glass Type | Medium Goblet |
| Serving Temperature | 10 – 12 Degrees Celsius |
| Food Pairing | Fresh Cheeses, Fried Fish, Raw Fish, Tartare Fish |
| Production Philosophy | Independent Winegrowers, Indigenous Yeasts |
More About this Wine
| Region | Campania |
|---|---|
| Winery | Vadiaperti-Traerte |
| Grape Variety | |
| Wine Denomination | DOCG |
| Alcohol Content | 13.00% |
| Glass Type | Medium Goblet |
| Serving Temperature | 10 – 12 Degrees Celsius |
| Food Pairing | Fresh Cheeses, Fried Fish, Raw Fish, Tartare Fish |
| Production Philosophy | Independent Winegrowers, Indigenous Yeasts |
When To Drink
Perfect to drink immediately.
Tasting Notes
Pale straw yellow with rock salt green reflections. The aroma is broad and integrates balsamic and spicy notes with hints of orange blossom and white fruit. Fine and elegant on the palate it offers balance and structure especially after a few years of aging in the bottle.
Vinification and Refinement
Type of manual harvest, the vinification involves soft pressing and fermentation in steel.
Final refinement of 6 – 24 months.
Vineyard
Location Marotta, Montefusco,. Age of vineyards 40 years, southern exposure with an altitude of 700 m a.s.l.



