Campania Bianco "Grecomusc' " IGT - Cantine Lonardo

Description

A native white grape formerly known in Irpinia as "Grecomusc'," but listed in 2009 as "Rovello" or "Rovello Bianco" in the list of native Italian grape varieties. The name, coined by local winemakers, is linked to the more famous "Greco" grape, although it is not related to it. It was simply used for a long time as a blending grape for Greco. Rovello Bianco has large but sparse bunches, and the grapes have the unique characteristic of having a skin that outgrows the pulp, resulting in the unmistakable appearance of a soft grape—"Grecomusc'" in fact. This creates a solid/liquid ratio that is unfavorable to the latter, resulting in winemaking conditions with a low liquid yield. Through years of testing and selection, the Lonardo winery has succeeded in capitalizing on these characteristics, producing today the absolutely unique Grecomusc' IGT wine with an unmistakable character, which fully reflects the production philosophy of the company and its technicians, based on the production of wines that are an absolute expression of the territory and production personality.

Grape variety: 100% Rovello Bianco
Production area:On the plateaus of Taurasi, Mirabella Eclano and Bonito, in Irpinia
Soil type: The soil appears varied, with a prevalence of loose soils, rich in volcanic ash and/or limestone.
Rootstock: Mostly grafted, in some cases also free-standing
Vineyard exposure: various exposure zones
Altitude of the vineyards:300 – 500 m above sea level.
Training system:Mixed Guyot – Pergola Avellinese
Production: 2500 bottles

Winemaking

The hand-picked grapes are immediately transported to the winery in 18-kg crates, where they are crushed and destemmed, and vinified with maceration at room temperature for approximately 2 hours. After racking, fermentation takes place at a controlled temperature of 18°C. At the end of fermentation, the coarse sediment is separated into steel tanks, where it ages on fine lees for approximately 6-8 months. After several rackings for clarification, the wine is bottled with coarse filtration through 3-micron inert cartridges.

Tasting

A unique wine, it features a deep straw yellow color with distinct golden highlights, a consistent, full-bodied palate; the nose is intense and persistent, with distinct mineral notes complemented by yellow flowers, peaches in syrup, and vanilla. The palate is dry, intense, and persistent, warm and savory, maintaining a good acidity that makes it pleasant to drink and long-lived. When properly stored, it maximizes the expression of its terroir-specific character two or more years after harvest.

Pairing

It is certainly a wine for fresh Mediterranean cuisine based on shellfish, even baked, vegetable flans, and even fresh or slightly aged cheeses such as all caciocavallo, sheep's and goat's cheeses, and buffalo mozzarella. It is ideal for accompanying Italian appetizers with lightly salted cured meats, vegetables in oil and vinegar, or vegetable-based first courses without sauce.

It should be served at a temperature of 10-12°C