Gold yellow, just like its berries when ripe. Acidity and minerality, the main characteristics of my Greco when young. Honey, apricot, almond, petrol notes when aged. Somebody says it’s a red in a white disguise.

Greco is a tricky variety to manage. Packed bunch, thin skin and late maturation make it a perfect peronospera and rot target. Must is rich in catechins and color, therefore inclined to oxidation. We cultivate Greco on Taburno dormant volcano slopes on a clay soil. Given its acidity, I decided to release my Greco only after minimum one year aging in bottle. As often happens, the most complicated son is also the more beloved.

- Capolino Perlingieri