Lava Greco di Tufo DOCG 2021

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 Viognier, with ripe peach, apricot, and a touch of almond, finishing with refreshing minerality.
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.

Clam Linguine

Ingredients:

• 400g linguine
• 1kg fresh clams, cleaned
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water.
2. In a large pan, heat olive oil and sauté garlic until fragrant.
3. Add clams and white wine, cover, and cook until clams open (about 5 minutes).
4. Toss cooked linguine with clams and sauce, adding reserved pasta water as needed.
5. Season with salt and pepper, garnish with parsley, and serve warm.

Tip: Pair with Lava Greco di Tufo for a delightful dining experience.