Greco di Tufo Tenute di Alta Villa DOCG
Francesco Paolo Avallone founded Villa Matilde in the early 1960s. A lawyer by profession, his passionate interest in the classics led him to investigate a 3,000-year-old wine favored by ancient Roman poets and emperors: the “immortal Falerno.” His decade-long quest led to the development of prime clones of Aglianico, Piedirosso and Falanghina. Today, twenty original clones of the three varieties are trademarked by Villa Matilde, and Francesco Paolo’s son and daughter, Salvatore “Tani” and Maria Ida Avallone, continue their father’s legacy. Villa Matilde extends four properties, two within the Falerno del Massico DOC appellation (province of Caserta): and two in the Benevento and Avellino provinces. The Avallones have also reached an enviable goal: zero greenhouse gas emissions on all properties.
Tenute di Altavilla extend 25 hectares (62 acres) in the province of Avellino, in the DOCG zones of Irpinia. The vineyards feature predominantly tuffaceous soil with a high percentage of clay, excellent exposure, beneficial diurnal temperature changes and steep slopes.
Made from pure Greco di Tufo grapes from very old vines (planted from 1956 to 1980). Harvested in early fall, the grapes are vinified and aged in stainless steel for about four months. Lovely mineral notes with a never-aggressive yet distinctive and persistent palate.
Wine exported to
Australia, Canada, Hong Kong
Type of yeast:
Gently pressed, the must ferments off the skins
Aging before bottling:
From vineyards at the Tenute di Altavilla estate, Campania
Tuffaceous and marly clay soil
400-500 meters (1,312-1,640 feet) above sea level
2,500-3,000 vines per hectare
About3,000 litres per hectare
Age of vines:
35-59 years old
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
Straw yellow in color with an ample, mineral and fruity nose full of apricots, white peaches, almonds and citrus. A complex, rich palate with good structure and a fresh flavor. Never aggressive, it is full of character, genuine and persistent.
Best served at 10 -12 °C (50- 53.6 °F).
Lobster, pizza, or any seafood pasta dishes
Alcohol cont. 13.5% by volume; dry extract: 23 g/L; total acidity: 5.5 g/L; residual sugar: 1,7 g/L; pH: 3.42