The Greco vine variety is undoubtedly the oldest vine in the Avellino region. In fact, it was imported from the Greek region of Thessaly by the Pelasgians. Confirmation of the ancient origin of this vine comes from the discovery of a fresco in Pompeii dating back to the 1st century B.C., which explicitly mentions ‘Greek wine.

The cultivation of the Greco vine spread, initially, on the slopes of Mount Vesuvius and then in other areas of the province of Avellino, where it took the name of Greco di Tufo.

La coltivazione del vitigno Greco si è diffusa, all’inizio, sulle pendici del Vesuvio e successivamente in altre zone della in provincia di Avellino, dove ha preso il nome di Greco di Tufo.

Greco di Tufo is a wine that benefits from the DOCG mention. As such it is produced in eight municipalities in the province of Avellino. Tufo, Altavilla Irpina, Chianche, Montefusco, Prata di Principato Ultra, Petruro Irpino, Santa Paolina and Torrioni

It is one of the few white wines in Italy that can be aged.

  • Reaction: predominantly neutral and sub-alkaline with a peak of pH 8.0.
  • Total limestone: generally weak presence.
  • Humus: generally poor, with organic matter less than 2% and nitrogen between 0.7 and 2.2 g/kg.
  • Assimilatable phosphorus dioxide: although the total phosphorus content is high, the assimilable phosphorus content is low (21-67 mg/kg).
  • Exchangeable potassium oxide: well represented (average value 450-500 mg/kg).
  • Exchangeal magnesium: abundant (110-940 mg/kg). This element positively influences the lignification and organoleptic characteristics of wines.
  • Other microelements: good supply of boron, copper, manganese and zinc.
  • The high presence of clay preserves the soil from summer drought and therefore allows for a more regular ripening of the grapes and a normal level of acidity. The richness in potassium and magnesium gives the wines intense aromas, good structure and balance.

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