Cantine di Marzo, Greco di Tufo


Straw yellow with delicate golden reflections. On the nose, yellow peach and apricot, flint, and orange blossom, with notes of Mediterranean scrub. When opened, aromas of lime and lemon emerge. On the palate it is an intense, fresh, and savory wine, with a citrus and refreshing fruit. The taste persists for a long time, leaving exquisite notes of almond, eucalyptus, and lemon peel. Only free run must is used for this Greco that is fermented with great care in temperature-controlled stainless steel tanks using selected native yeasts. The wine then rests on the lees for six months to give complexity and structure. The malolactic transformation occurs partially, depending on the natural acidity of the harvest. Before being bottled, the wine is lightly filtered and stored at cellar temperature until ready. The uniqueness of this wine lies in the fact that the vines grow on soils with a high content of fossil sulphur, the same sulphur which, when extracted, made the fortune of the di Marzos in the nineteenth and twentieth centuries.

Ideal with fish-based dishes such as salmon, seafood, grilled fish, but also with white meats and fresh cheeses. This Greco di Tufo, thanks to the particular balance between softness and hardness, is also perfect as an aperitif or drunk as a starter.

The legend date back in 1647 when Scipione di Marzo, founder of the family, left his hometown of San Paolo Belsito, near Nola, to escape the plague that was raging in Europe, taking refuge in Tufo . Tradition has it that he brought with him the grapes of an ancient vine widespread on the Campania coast, called Greco di Nola. Over the centuries, the grape adapted perfectly to the Tufo hills with their unique subsoil, rich in minerals, especially sulphur, which gives the wine its particular minerality. Scipione di Marzo is therefore commonly considered as the creator of the famous Greco di Tufo. Between the end of the 19th century and the first decade of the 20th century, Donato di Marzo was a Deputy and Senator of the newly formed Kingdom of Italy from 1880 to 1911, playing an essential role in the development of the railway in the province, shortly thereafter properly called " The Wine railroad”, which connected the best and largest wine production centres directly with the major Italian and European markets. With a winemaking tradition that dates back to the seventeenth century, Cantine di Marzo was officially registered with the Avellino Chamber of Commerce as an agricultural company in 1833, making it the oldest winery in Campania and among the oldest in Southern Italy. In 2023 Cantine di Marzo joins the Italian Federation of Independent Winemakers, an association that guarantees consumers with its associated values of craftsmanship, territoriality and sustainability. In fact, the company completely takes care of the entire production cycle of its wines from the cultivation of the grapes, up to bottling and final marketing.

  • Contains Sulphites
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