Lava Greco di Tufo DOCG 2022

Lava Greco di Tufo DOCG is a vibrant and mineral-driven white wine that showcases the elegance of the Greco grape. This wine presents an aromatic bouquet of peach, green apple, and a touch of almond, supported by a crisp acidity and a refreshing minerality that reflects the volcanic soils of Campania. On the palate, it is well-balanced with a lively finish, making it an ideal choice for pairing with light seafood and vegetarian dishes.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Mineral
Grape Varietal: Greco
Tastes Like: Comparable to a crisp, mineral-driven Sauvignon Blanc (think Adelaide Hills), with flavours of white peach, green apple and citrus, a subtle almond note, and a clean, refreshing finish
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic and clay soils
Aging: Stainless steel
Serving Temperature: 10-12°C

Lava is a winery that embodies the volcanic character of Campania. With a focus on indigenous grape varieties and sustainable practices, they produce wines that reflect the unique terroir of the region.

Seafood: Lobster, grilled octopus, or clam linguine.
Poultry: Roasted chicken with lemon and thyme.
Vegetarian: Mushroom risotto or roasted artichokes.
Meat: Pork chops with sage or veal saltimbocca.

Buffalo Mozzarella: Creamy and fresh, complementing the wine's fruitiness.
Pecorino Romano: Salty and firm, balancing the wine's acidity.
Taleggio: Mild and creamy, enhancing the wine's minerality.
Asiago: Nutty and smooth, pairing beautifully with the wine's texture.

Baccalà al Limone (Salt Cod with Lemon & Olive Oil)

Ingredients:

• 600g salt cod (baccalà), soaked and desalted
• 2 garlic cloves, thinly sliced
• 1/4 cup extra virgin olive oil
• 1 lemon (zest and juice)
• 1 small handful fresh parsley, finely chopped
• Cracked black pepper

Instructions:

1. Poach the desalted cod gently in simmering water for 8–10 minutes until just cooked through, then drain carefully.
2. Heat the olive oil in a pan and gently warm the garlic until fragrant, without browning.
3. Add the cod to the pan and warm briefly, spooning the oil over the fish.
4. Finish with lemon zest, lemon juice, parsley and cracked black pepper.
5. Serve immediately with crusty bread or boiled potatoes.

The lemon, olive oil and delicate salinity of the cod echo Greco di Tufo’s mineral backbone and crisp acidity, while the almond note in the wine adds depth to this classic Campanian dish.