Intense straw yellow color. The nose is intense and rich with fruity aromas of apricot, apple, peach and an attractive vegetal note. The palate is full bodied, soft and well balanced with excellent acidity.
Made with selected Greco grapes from Terredora’s own vineyards in Santa Paolina, set against the incomparably beautiful natural scenery of Castelmozzo. It was here that the first 8 hectares were purchased in 1978, starting the rebirth of winegrowing in this particularly vocational province. If the Angels ever brought the earth closer to heaven, only these vineyards could be the Lands of Angels. The harmonious combination of this ancient Greek grape, the chalky-limestone soil and environment of this hilly site are ideal for giving "Terre degli Angeli” elegance and personality. This special selection of Greco di Tufo stands out not only for its minerality but also its complexity, accompanied by acidity that enhances its very agreeable character.
In Campania, the history of people is intimately linked to vines; Terredora Di Paolo’s commitment is to fill glasses with the taste of this fascinating and generous land, thanks to the benefits of volcanoes and sunshine. After World War II, Walter Mastroberardino, a resolute southern man who is now at the helm of Terredora Di Paolo, began to carry his bottles around Italy, starting from Milan. In 1994, a chapter of his life ended and, at sixty years old when people usually retire, he started a new journey with his children Daniela, Lucio and Paolo, and the support of his wife, Dora Di Paolo. It was not by chance that his new company was named after his wife, a quiet yet active woman. The cellar was built in Montefusco to vinify the grapes from the family estate, which dates back to 1978 when Irpinia was characterized predominantly by its wildness. The family has always had direct control of all production stages, thereby ensuring overall quality and guaranteeing continuous improvements year after year.
Pairing Suggestions: Ideal with hors d’oeuvres, shellfish, grilled fish dishes, buffalo mozzarella, white meat.
Maturation: The grapes are harvested in the first two weeks of October. The must is fermented at cool temperatures with selected yeasts. The wine is then aged on its lees in stainless tanks for some months.
