Greco is known for its crisp acidity and distinctive flavour profile, which is characterised by notes of lemon, green apple, and sometimes a hint of almond or hazelnut. They are typically made in a dry style, with balanced acidity and medium body weight. It is typically fermented and aged in stainless steel tanks, which helps to preserve its fresh and vibrant character. Some producers may also use a small amount of oak ageing to add complexity and depth to the wine, although this is relatively rare. The wine is well-suited to a wide range of food pairings, and is often enjoyed with seafood, shellfish, and light salads. It is also popular as an aperitif wine, and is enjoyed on its own or with light appetisers. Due to its high acidity, Greco is also a good candidate for ageing, and can develop a more complex and nuanced flavour profile with time.
Recommendations: The number of very good Greco wines has increased dramatically over the last decade. The large estates of Feudi di San Gregorio and Mastroberardino produce premium expressions that are a noticeable step up from their basic ones and these have been very successful at introducing the variety to the world. There are a number of wineries and small growers that produce outstanding Greco di Tufo wines howver. The leading star of the appellation is Roberto di Meo, whose single vineyard ‘Vittorio’ Greco di Tufo is an exceptional wine with immense ageing capacity. Azienda Agricola Torricino di Stefano di Marzo, the appellation’s historical pioneer, also produces benchmark expressions of the variety. Although they utilise the appellation’s rather confusing Riserva category, the single vineyard wines of Vigna Orate, Vigna Serrone and Vigna Laure offer great insight into the potential of the grape. Well made Greco wines from the Greco di Tufo DOCG are best drunk two to three years from the vintage, but will develop will for a decade.