Grape Greco
Origin Sannio Beneventano – Campania
Hectares 12
Altitude 120-400 metres ASL
Vine training system Guyot
Planting density 4.000 vines per hectare
Average age of vines 10 years
Harvest time Late September and early October
Vinification technique Short cryo-maceration at a temperature of 8-10° fol- lowed by soft pressing
Fermentation Entirely carried out in steel at 12-15°C for about 20 days
Malolactic ferm. None
Ageing In bottle
Bottling April of the year following harvest


Intense straw yellow colour. On the nose, the miner- al matrix combines hints of peach, white pepper, and flint. On the palate it is rich, dynamic, and embracing.

Goes well with hors d’oeuvres and seafood dishes or with grilled vegetables. Perfect in combination with shellfish. Excellent with white meats.

The wines of the Cru del Sannio line are produced from vineyards on the first hillside, in a landscape of alluvi- al terraces and gentle slopes on marl. This dual genesis means that this terroir is home to a complex mosaic of soils: the sandy-gravel soils of the terraces, deep and dry; young but already organised, hospitable, docile soils, easily rooted. Then there are the ancient “black soils” of the marly hills, more developed, tenacious soils, dark with humus on the surface, well-structured thanks to the heritage of the ancient woods that covered them and the centuries-old work of the vine-growers. Below the working depth, there is a chromatic contrast be- tween the deep horizon, white due to the accumulation of carbonates, and the silt-clay substrate, finely inlaid with ochre and grey. The Cru del Sannio line thus comes from a very particular terroir, in terms of morphology and soils. It is a complex cru, a “cooperative” terroir, where the constant excellence of the wines clearly de- rives from the winegrowers’ ability to master and har- monise, vintage by vintage, the behaviour of the vine- yards on the different soils, slopes, and exposures.