About this wine
Vineyard and terroir
The grapes grow in vineyards at Tufo, in mineral-rich soils.
Vinification
The grapes are harvested by hand, sorted and gently crushed. The must ferments in stainless-steel tanks with selected yeast cultures. Partial malolactic fermentation may follow, depending on the wine’s natural acidity. The wine is lightly filtered before bottling.
Ageing
The wine spends six months on its lees to develop depth and complexity, then remains in the Cantine di Marzo cellars until ready.
Label / history
Four centuries ago, the Marzo family was the first to plant Greco vines brought from the slopes of Mount Vesuvius in the Tufo area.
