Greco di Tufo Giallo d'Arles 2023 93VM
Quintodecimo

93 pts Vinous Media (Eric Guido)
Youthfully coy, the 2023 Giallo D'Arles opens with a delicately floral blend of young peaches, pears and hints of confectionary spice. This is silky-smooth yet lifted in feel, with a savory mix of white pit fruits and inner herbal tones that soothe the senses. It leaves a mineral tinge and a twang of sour lime, tapering off dramatically long with a bump of brisk acidity that lights up the palate.

The Greco di Tufo grape is characterized by a content of coloring matter higher than the other white grapes of the Campania region. For this reason, at full maturation, this grape becomes golden with amber tones on the sun-exposed side. The must is reddish ochre. The wine, if not clarified, has an intense golden color. An extreme and rigorous interpretation of the Greco di Tufo wine. It is a cru produced with one vineyard of Greco grapes. The ancient yellow-golden colour, typical of the denomination, is more intense also thanks to the partial fermentation in new oak barrels and thanks to the complete absence of any clarification treatments. It is a white wine with the structure of a red wine, powerful and refined, characterized by a deep minerality blended with flavours of apricot and quince marmalade and by a full and fresh taste. Giallo d’Arles has also an extraordinary predisposition to maturation in bottle, obtaining year-by-year elegance, complexity and harmony. The name given to the wine is a tribute to Van Gogh’s Favorite color during his stay in Arles: a yellow which is a prelude of red.

Grape: Greco di Tufo 100%
Year of vineyard planting: 2001
Altitude: 450 meters
Exposure: Southwest
Soil: Clayey-calcareous
Vineyard: Production area Tufo (Giallo d’Arles vineyard, district of Santa Lucia). Planted 2001.
Viticulture: Training system horizontal vertical trellis with Guyot training system. Yield 1.2 kg/vine. Harvest period Second ten days of October. Manually picked in 15 kg boxes.
Winemaking: After a long pressing of the whole grapes, the free-run must, rigorously protected from oxygen, is separated from the pressed must and clarified by natural settling. The fermentation takes place in stainless steel tanks (70%) and in new oak barrels (30%).
Aging: The wines are aged for 8 months on fine lees, periodically resuspended.