Winemaker Notes
Deep straw yellow. Scents of apricot, pear, apple, peach, citrus fruits, and green almonds are followed by subtle notes of sage minerals. Bright acidity carried ripe fruit flavors across the palate. This wine has excellent structure.
Professional Ratings
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James Suckling
Aromas of matchstick and pumice with some white pepper undertones. Almonds, sliced apples and limes. Medium body, creamy texture and a soft yet fresh finish. You can really taste the volcanic soil in this.
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Wine Enthusiast
A very savory nose of crisp leather and mixed spices and herbs draws levity from undertones of dandelion and lemon. That citrus stream becomes a river on the palate, but a lingering, slightly spicy earthiness keeps you on your toes until a sweet, iced-tea finish.
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Wine Spectator
This sleek, minerally white offers hints of grilled macadamia nut, which underscore and enrich a finely meshed flavor profile of tangerine, persimmon and chamomile. Racy finish. Drink now through 2027. 6,000 cases made, 250 cases imported.
A late-ripening, medium-bodied variety from Campania, Greco delivers a relatively high acidity and flaunts an invigorating mineral character alongside fresh citrus, stone fruitand herb flavors. Somm Secret—The name Tufo comes from the soft, volcanic rock found all over in the subsoil of the region where Greco thrives.
A winemaking renaissance is underfoot in Campania as more and more small, artisan and family-run wineries redefine their style with vineyard improvements and cellar upgrades. The region boasts a cool Mediterranean climate with extreme coastal, as well as high elevation mountain terroirs. It is cooler than one might expect in Campania; the region usually sees some of the last harvest dates in Italy.
Just south of Mount Vesuvio, the volcanic and sandy soils create aromatic and fresh reds based on Piedirosso and whites, made from Coda di Volpe and Falanghina. Both reds and whites go by the name, Lacryma Christi, meaning the "tears of Christ." South of Mount Vesuvio, along the Amalfi Coast, the white varieties of Falanghina and Biancolella make fresh, flirty, mineral-driven whites, and the red Piedirosso and Sciasinoso vines, which cling to steeply terraced coastlines, make snappy and ripe red wines.
Farther inland, as hills become mountains, the limestone soil of Irpinia supports the whites Fiano di Avellino, Falanghina and Greco di Tufo as well as the most-respected red of the south, Aglianico. Here the best and most age-worthy examples come from Taurasi.
Farther north and inland near the city of Benevento, the Taburno region also produces Aglianico of note—called Aglianico del Taburno—on alluvial soils. While not boasting the same heft as Taurasi, these are also reliable components of any cellar.