Ciro Picariello Greco di Tufo 2023

Ciro Picariello built his name on Fiano, and the Greco came later. His vineyards in Summonte were planted only with Fiano, so he began making Greco from a rented vineyard and now farms it himself. It is a 1995 planting at around 450 metres, south-east facing, on volcanic sandy clay, practising organic. The Greco is picked in late October, and the must is pressed more quickly than the Fiano to avoid oxidation. It then ferments cool with indigenous yeasts in stainless steel and rests about eight months on its lees, with three more in bottle. There is no fining or filtration and minimal sulphur. Production is around 6,500 bottles.

The result is subtle on the nose and vivid on the palate. The aromas are muted and sea-sprayed, with orange blossom, citrus peel and a wet-stone, sulphur mineral note. On the palate it opens into peach and apricot, melon, lemon verbena and roasted hazelnut, with a wide, enveloping texture and a mouthwatering finish.