Greco
Also known as: Greco di Tufo, Greco Bianco, Greco di Napoli, Amineo Greco
Greco
Summary
Greco is one of southern Italy’s most distinguished white grape varieties, producing age-worthy wines of remarkable acidity and mineral complexity from volcanic soils. The benchmark expression, Greco di Tufo DOCG from Campania’s Irpinia hills, rivals Fiano di Avellino for the title of southern Italy’s finest white wine. With approximately 2,500 hectares planted across Campania and Calabria, Greco creates wines with distinctive peach, almond, and smoky character that develop beautifully with age—often reaching their peak at 8-15 years. The name “Greco” (Greek) suggests ancient Greek introduction, connecting modern Italian viticulture to Magna Graecia.
Identity & Synonyms
VIVC: Entry #5098
Berry Color: BLANC
Primary Synonyms:
- Greco di Tufo (Campania benchmark expression)
- Greco Bianco (Calabria)
- Greco di Napoli (historical)
- Amineo Greco (ancient name, possibly)
Name Etymology: “Greco” = Greek in Italian, suggesting introduction by Greek colonists in antiquity
Important Note: Multiple varieties in Italy are called “Greco”—not all are related. Greco di Tufo and Greco Bianco (Calabria) are now confirmed as distinct varieties through DNA analysis.
Genetic Origin
Origin: Southern Italy (possibly introduced from Greece in antiquity)
Historical: The name suggests Greek origin, likely brought by colonists during the Magna Graecia period (8th-3rd century BCE). Ancient Roman writers referenced “Aminean” vines, possibly ancestors of modern Greco.
Genetic Studies: DNA analysis has confirmed that several Italian “Greco” varieties are distinct, not synonyms:
- Greco di Tufo (Campania)
- Greco Bianco (Calabria)
- Grecanico Dorato (Sicily)—NOT related
Related Varieties: Possibly related to Greek varieties, though specific parentage unconfirmed.
Global Distribution
Total Global Plantings: ~2,500 hectares
| Region | Hectares | Primary Areas |
|---|---|---|
| Campania | ~2,000 | Irpinia (Tufo), Benevento |
| Calabria | ~500 | Cirò, Greco di Bianco |
| Other | Minimal | Experimental |
Concentration: Almost exclusively in southern Italy, with the finest expressions from Irpinia.
Viticulture
Growth Characteristics
- Vigor: Medium
- Growth Habit: Semi-erect
- Budbreak: Medium
- Flowering: Mid-season
- Véraison: Late
- Harvest: Medium-late (October)
Cluster and Berry
- Cluster Size: Medium, conical
- Cluster Density: Medium-compact
- Berry Size: Medium
- Skin Thickness: Medium-thick
- Skin Color: Green-yellow with golden tones at full ripeness
Climate Requirements
- Ideal Climate: Continental with Mediterranean influence
- Heat Summation: 1,600-2,000 GDD (base 10°C)
- Critical Factor: Altitude (400-700m in Irpinia)
- Diurnal Variation: Significant day-night temperature difference essential
- Unique: Mountain viticulture in southern region
The Irpinia Terroir
The Tufo area provides exceptional conditions:
- Altitude: 400-700m above sea level
- Geology: Volcanic (tuff = tufo) and limestone
- Climate: Cool nights despite southern latitude
- Effect: High acidity, mineral complexity, extended ripening
Soil Preferences
- Ideal: Volcanic tuff (tufo) over limestone
- Effect: Mineral uptake; distinctive smoky character
- Alternative: Clay-limestone
- Drainage: Good drainage essential
Disease Susceptibility
- Downy Mildew: Moderate susceptibility
- Powdery Mildew: Moderate susceptibility
- Botrytis: Moderate (compact clusters)
- Drought: Moderate tolerance
Viticultural Management
- Training: Guyot or modified cordon
- Pruning: Moderate bud load; 8-10 buds per vine
- Yield Control: Essential for quality; 8-10 tonnes/ha
- Canopy Management: Open canopy for air circulation
- Harvest: Careful timing—balance sugar/acidity/aromatics
Rootstock Compatibility
- Preferred: 420A, SO4
- Compatible: 110R, 1103P
- Consideration: Match to volcanic/limestone soils
Enology
Must Parameters at Harvest
| Parameter | Optimal Range | Notes |
|---|---|---|
| Brix | 21-24° | Moderate sugar |
| pH | 3.1-3.4 | LOW - characteristic |
| Titratable Acidity | 6.5-8.5 g/L | HIGH - key feature |
| YAN | 180-250 mg/L | Generally adequate |
Acidity Profile
Greco’s high acidity is its defining characteristic:
- Tartaric Acid: High baseline
- Malic Acid: Significant retention
- Citric Acid: Present
- Significance: Enables exceptional aging; provides freshness
Phenolic Profile
- Hydroxycinnamic Acids: Moderate to high
- Flavonols: Present (contribute to structure)
- Browning Potential: Moderate (requires careful handling)
Aroma Compounds
- Terpenes: Low to moderate
- Thiols: Present (citrus/mineral notes)
- C13-Norisoprenoids: β-damascenone (peach/apricot)
- Volatile Sulfur: Smoky/mineral from volcanic soils
- Distinctive: Benzaldehyde derivatives (almond notes)
Fermentation
- Yeast Selection: Neutral to aromatic strains
- Temperature: 16-20°C
- Duration: 14-28 days
- Vessel: Stainless steel or oak (style dependent)
- Lees Contact: Extended (4-8 months) common for premium
Malolactic Fermentation
- Standard Practice: Partial or blocked for fresh styles
- Premium Practice: Some producers allow partial MLF for complexity
- Consideration: Preserve natural high acidity
Oak Treatment
| Style | Oak Use | Effect |
|---|---|---|
| Fresh/Young | None | Preserve fruit/minerality |
| Structured | Large neutral oak | Adds texture, controlled oxidation |
| Premium | New French barriques | Complexity, age-worthiness |
Aging Potential
Greco di Tufo has exceptional aging potential:
- Fresh Style: 1-3 years
- Premium: 5-15 years
- Best Examples: 15-20+ years
- Evolution: Develops honey, nuts, spice with age
Sensory Profile
Young Greco di Tufo
Visual
- Intensity: Pale to medium
- Hue: Straw with green hints
- Clarity: Brilliant
Aromatic Profile
| Category | Descriptors |
|---|---|
| Fruit | Peach, pear, apple, citrus |
| Floral | White flowers, chamomile |
| Mineral | Smoky, flinty, volcanic |
| Herbal | Herbs, fennel |
| Distinctive | ALMOND (varietal marker) |
Palate
- Body: Medium to full
- Acidity: HIGH (defining characteristic)
- Texture: Textured, structured
- Finish: Long, smoky, almond
Aged Greco di Tufo
Visual
- Deep gold to amber
- Oily, viscous
Aromatic Profile
- Honey, beeswax
- Dried fruits, apricots
- Nuts, marzipan
- Smoke, tea, leather
- Increased complexity
Palate
- Fuller body
- Maintained acidity
- Creamy texture
- Very long finish
Winemaker Considerations
Challenges
- Multiple Varieties: Confusion with other “Greco” varieties
- Acidity Management: Preserve while balancing
- Oxidation Risk: Phenolic content requires careful handling
- Market Position: Communication of aging potential
- Temperature Control: Essential in southern climate
Opportunities
- Age-Worthiness: Rare quality in white wines
- Terroir Expression: Volcanic character distinctive
- Value: Undervalued compared to Burgundy/Northern Italy
- Food Wine: Exceptional gastronomic versatility
- Quality Renaissance: Growing recognition
Winemaking Tips
- Harvest at optimal acidity/ripeness balance
- Protect from oxidation during processing
- Extended lees contact adds complexity
- Consider partial MLF for premium cuvées
- Allow time for wine to develop (release after 1-2 years)
Key Appellations
Greco di Tufo DOCG
- Established: 2003 (upgraded from DOC)
- Location: Irpinia hills (Tufo and 7 other communes)
- Province: Avellino, Campania
- Altitude: 400-700m
- Varietal: Minimum 85% Greco (max 15% Coda di Volpe)
- Yield: Maximum 10 tonnes/ha
- Minimum Alcohol: 11.5%
- Styles: Still (Secco) and Spumante
Greco di Tufo DOCG Spumante
- Method: Traditional (Metodo Classico) or Charmat
- Character: High acidity makes excellent base for sparkling
- Aging: Minimum 9 months on lees (traditional method)
Greco Bianco (Calabria)
- Location: Calabria, southern tip of Italy
- Note: Distinct variety from Greco di Tufo
- Style: Often sweeter; dessert wine tradition
- Greco di Bianco DOC: Sweet wine from dried grapes
Other Greco Wines
- Capri DOC: Greco authorized
- Vesuvio DOC: Greco permitted in blends
- Various IGT: Greco grown throughout Campania
Food Pairing
Greco di Tufo’s structure and acidity make it remarkably food-versatile:
Classic Pairings
- Neapolitan pizza (margherita)
- Fresh mozzarella and buffalo mozzarella
- Grilled fish and seafood
- Pasta with clam sauce
- Light poultry dishes
- Aged hard cheeses (with older wines)
The Irpinia Cuisine Match
- Pasta e fagioli
- Wild mushroom dishes
- Herb-crusted lamb
- Ricotta-stuffed dishes
Comparison with Campanian Whites
| Characteristic | Greco | Fiano | Falanghina |
|---|---|---|---|
| Acidity | Very High | High | Medium-High |
| Body | Medium-Full | Medium-Full | Light-Medium |
| Aromatics | Medium | High | Medium-High |
| Oak Affinity | High | Very High | Low |
| Age-Worthiness | 10-20 years | 10-20 years | 2-5 years |
| Key Note | Smoky/Almond | Nutty/Honey | Fresh/Mineral |
The Great Southern Italian Whites
Greco di Tufo, Fiano di Avellino, and Taurasi (from Aglianico) form Campania’s “three DOCG” triumvirate—among Italy’s most distinguished appellations outside Piedmont and Tuscany.
Sources
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
- VIVC Database - Vitis International Variety Catalogue
- Consorzio di Tutela dei Vini d’Irpinia
- D’Agata, I. (2014). Native Wine Grapes of Italy. University of California Press. Publisher Link
- Catalano, V., et al. (2016). Molecular characterization of Italian Greco varieties. OENO One 50(4). OENO Link
Last Updated: January 13, 2026