Aletheia – Greco di Tufo DOCG


Pressing of grapes that are cooled quickly to 50°F for 4-6 hours. Soft crushing grapes with static decantation. Fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done.

Full expression of it’s territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it’s aromas.

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James Suckling Donnachiara Empatia - Fiano di Avellino DOCG BIO

Classification: Greco di Tufo DOCG
Grape of variety: Greco 100%
Type of soil: Tuffaceos
Training system: Guyot
Period of harvest:  Second half of October
Yeld per hectare: 15432 lbs
Color: Intense straw yellow
Bouquet: Offers fruity flavours of pear, apricot, pineapple and citrus
Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations
Serving temperature: 12 – 14°C
Food affinities: Perfect with all seafood, pasta with light sauces, white meats and herb cheese.

Apricoat, pineapple and citrus.

Only the best grapes are used for the production of the Greco di Tufo “Aletheia”.


Careful selection of the grapes, the harvest is strictly manual and take place in the coolest hours of the day. Cryomaceration at 42° – 46 °F in order to preserve the aromas,prevent oxidation and enhance the typical characteristic of the varieties.


Soft pressing is achieved through the use of a pneumatic press, fermentation at 57° – 60° F in stainless steel tanks for about 15 days. The fermented must is left to age on the fine lees for about a year, with weekly batonage. Malolactic fermentation is not done.


Refinement in bottle. Production: 3.300 numbered bottles.

Additional information

Weight 1.5 kg