Villa Raiano Greco di Tufo DOCG 2023

Villa Raiano Greco di Tufo DOCG is a mineral-driven and elegant white wine from Campania, crafted from the Greco grape. This wine offers aromas of green apple, peach, and almond, with a refreshing acidity and a distinct minerality that reflects the volcanic soils of Tufo. On the palate, it is balanced and vibrant, making it an ideal choice for pairing with seafood and light 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: Mineral, Fresh
Grape Varietal: Greco
Tastes Like: Comparable to a Chenin Blanc, with green apple, peach, and a crisp mineral finish.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Greco di Tufo DOCG
Region: Campania, Italy
Terroir: Volcanic soils impart a unique minerality
Aging: Stainless steel
Serving Temperature: 8-10℃ – Serve chilled

 

Villa Raiano, based in Campania, specializes in native varietals like Greco, highlighting the distinctive minerality and freshness imparted by the region's volcanic soils.

 

Seafood: Perfect with oysters, clams, and grilled fish
Poultry: Pairs with lemon-roasted chicken
Pasta: Complements creamy seafood pasta dishes
Vegetarian: Great with fresh salads or marinated artichokes

 

Ricotta: Light and creamy
Goat Cheese: Adds a tangy contrast
Feta: Salty and savory
Mozzarella: Complements the wine's minerality

 

Calamari alla Griglia (Grilled Calamari with Lemon & Olive Oil)

Ingredients:

• 800g fresh calamari, cleaned and cut into rings or scored tubes
• 3 tbsp extra virgin olive oil
• 1 lemon (zest and juice)
• 1 garlic clove, finely grated
• Fresh parsley, finely chopped
• Salt and cracked black pepper

Instructions:

1. Pat the calamari dry and lightly coat with olive oil, salt and pepper.
2. Heat a grill or grill pan until very hot, then cook the calamari briefly for 1–2 minutes per side until just opaque and lightly charred.
3. Transfer to a serving plate and immediately drizzle with lemon juice and zest.
4. Finish with grated garlic, chopped parsley and an extra splash of olive oil.
5. Serve straight away with crusty bread or a simple green salad.

The charred seafood, citrus and olive oil highlight Greco di Tufo’s firm acidity, almond notes and volcanic minerality, creating a classic and vibrant Campanian pairing.