Stelo Italian Wine

In the 8th century B.C. a serious agricultural crisis brought on in part by a swelling population forced poorer Greeks to search for new territory across the sea. Some of these voyagers landed in what is now Calabria. Among their precious possessions were seeds and vine cuttings. These were the antecedents of some of Italy‚is most important grape varieties. During the Middle Ages, the Venetians, who traded throughout the Mediterranean Basin, created a popular market for ‚iGreek Wines‚i. To keep pace with the demand, vineyards of Greco vines were planted wherever the Venetians had ports. Over time, the vines in these disparate areas subtly changed their characteristics based on the climate and the terrain in which they were planted. It is likely, for example, that Garganega (Soave‚is main grape) and Grechetto (the base of many Tuscan and Umbrian whites) are descended from Greco vines. To further confuse the ampelographer, the perceived superiority of ‚iGreek Wines‚i meant that any local variety of outstanding quality was likely to be called ‚iGreco‚i. Two main sub-varieties have developed from the original Greco variety: Greco Bianco and Greco B (also known as Greco di Tufo). These are used in the composition of fine southern Italian white wines. Dry: This wine is pale gold with amber highlights. It has hints of toasted almonds and figs on the nose and palate. Sweet: Rich golden in colour. This wine is fragrant with notes of orange blossoms, figs and honey. With age, the sweetness evolves into a richer, fuller sensation on the nose. Greco Bianco is a part of the blend of every Calabrian DOC dry white, and it is an optional variety in many of the region‚is DOC reds and rosès. It plays the major role in Cirò Bianco (at least 90%), Lamezia Greco (85%), and in the unusually sweet wine, Greco di Bianco. The production zone for this latter wine is limited to the commune of Bianco and part of the commune of Casignana in the province of Reggio Calabria. Grapes for Greco di Bianco are left to dry on racks before pressing. The resulting wine, which has an alcohol level of at least 17°, can easily continue to evolve for 10 years.  The sub-variety called Greco B. found its perfect habitat in the volcanic soils of Campania, first on the slopes of Vesuvius, then spreading to the rest of the region. It featured in the blends of some of the Roman Empire‚is favourite wines. The best known wine made from this variety is Greco di Tufo, whose production zone lies north of Avellino around the commune of Tufo, within an hour‚is drive from Naples. Greco di Tufo distinguishes itself from other Southern whites by its pronounced fruity character. This may be to its cool vineyard sites, which lie at between 400 and 700 metres above sea level. The wine must be at least 85% Greco, with the option of adding Coda di Volpe to the blend. Greco di Tufo is best drunk young, within 2 to 4 years from the harvest. The region‚is other DOC zones producing Greco-based wines are clustered east of Naples in the province of Benevento. They are Sant‚iAgata dei Goti (a minimum 90% Greco), Taburno Greco (minimum 85%) and Sannio Greco. A passito version of this latter wine is also made from grapes that are left to semi-dry on the vine or on racks in well-ventilated lofts. It reaches an alcohol level of around 14.5°. Sannio Greco is also made in sparkling styles of varying degrees of sweetness. Greco B is grown on the Island of Capri in terraced vineyards that descend to the sea. It plays a part in the blend of Capri Bianco and it may also be included in the blend of Penisola Sorrentina Bianco, whose production zone lies in hillsides in the province of Napoli. Both still and sparkling dry Grecos are produced in the province of Viterbo in the DOC zone of Vignanello. These wines may be labelled as Greco di Vignanello or simple as Greco.