FÒJA Greco Sannio DOP

VINIFICATION

The grapes are harvested by hand and delivered to the winery; followed by de-stemming and soft pressing, preceded by a cryomaceration in the press under a flow of inert gas, to avoid oxidation of the must. After static decanting for 24 hours, the clear part of the must is decanted and inoculated with yeast strains that respect the primary aroma, that is varietal of the Greco. The wine thus obtained remains on the fine lees until February, after which it is racked, filtered and bottled in the first ten days of March.

ORGANOLEPTIC PROPERTIES

Thanks to the skin maceration, the color is straw yellow with golden reflections. The scent characterized by notes of apricot, yellow peach, peat, almond mountain grass, wildflowers and ginger, the taste is perceived of apricot and malt, closes the sensation of river stone and yellow fruit.

PAIRINGS

Courses based on fish and shellfish, seafood, risotto or first courses of sea and land but also on white meats such as stewed rabbit.

CURIOSITY

Fòja (from the Solopachese dialect) impetus, passion, energy, something that inexorably burns; represents the commitment and strength that our winemakers put into the cultivation of our lands. Greco is a vigorous, strong vine, and expresses this quality also in the glass, so much so that it is defined as “a red dressed in white”.