Vesevo Greco di Tufo 2014
“Vesevo” is the ancient name of the volcano Vesuvio, which, with its dramatic past eruptions has given life to a special soil type that today is the real wealth of the area. Vesevo owns over 60 ha and, though being one of the youngest companies of the area, it produces some of the best wines and soon became a reality of great success in the region.
Modern technology processes and careful winemaking wisdom allow Vesevo to obtain wines that embody the best reinterpretation of thousands of years of winemaking tradition. Technical advances and the high quality of the wines, recognized internationally, are the result of the hard research work done by the winemaking team under the supervision of Alberto Antonini, a famous Tuscan enologist and our consultant.
Quality, personality, originality of the wines are the result of the close link between traditional values and modern technology. Our passion leads us through continuous research and new technologies that make it possible to expand our knowledge, to improve the quality of our wines, always obtained respecting and expressing their terroir.
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.
This late-ripening variety from Campania flaunts an invigorating mineral character—more so than its other regional white grape compatriots, Fiano and Falanghina. Bursting with fresh citrus, stone fruit, herb and spice, Greco di Tufo wines are dark lemon or gold in color but as that might suggest, aren’t particularly heavy on the palate. The wines are medium- to full-bodied and have a relatively high acidity. The name Tufo comes from the soft, volcanic rock found all over in the subsoil of the region where Greco thrives.