Sannio Greco Taburno DOC

Grapes: 100% Greco

Production area: lands within the Taburno DOC production area

Exposure and altitude: hilly terrain from 200-600 metres above sea level, facing south-east

Soil type: calcareous clay marl

Training system: espalier with Guyot pruning

Planting density: 1600/3500 vines per hectare

Harvest time: end of September, hand-picked into small containers

Winemaking technique: The grapes, harvested when fully ripe, are destemmed and crushed and gently pressed. The resulting must ferments at a temperature of 15°C in stainless steel tanks, followed by maturation on the fine lees in stainless steel.

Organoleptic characteristics: Greco has a high concentration and is distinguished by its characteristic and complex aroma of dried apricot, citrus peel and honey.