BENEVENTANO IGP - GRECO - CAMPANIA
Named after the village of Calvi, Calvus is Antonio Palermo's Greco, a grape known for its vibrant acidity and mineral backbone. Here it is treated almost like a red: a few days of maceration on the skins and a long fermentation in chestnut vats, an old Sannio tradition. The result is a white of texture and character, certified organic and made with the lightest possible hand.
Grape variety
100% Greco. Certified organic (CODEX).
Vineyards of origin
Estate-owned vineyards in Calvi (Benevento), in the middle Calore valley of the Sannio, at about 400 meters above sea level.
Soil: Clay.
Training system: Espalier, Guyot.
Season in the field: Manual harvest between September and October.
Vinification
Maceration on the skins for 4–6 days, depending on the ripeness of the grapes, followed by fermentation in chestnut vats for about six months.
Aging: Stainless steel.
Tasting notes
Deep golden yellow with amber glints. On the nose, ripe peach and apricot, dried citrus peel, chamomile and almond, with a smoky, mineral hint. On the palate, full and textured, with a light tannic grip from the skins, firm acidity and a long, savory finish.
Pairings
Seafood pasta, baked fish, white meats, mushroom dishes and medium-aged cheeses. Excellent with Campanian cuisine and with spiced dishes.
Alcohol content and serving temperature
Alcohol content: 12,5% Vol.
Serving Temperature: 12 - 14°C.
End
BENEVENTANO IGP - GRECO - CAMPANIA
Named after the village of Calvi, Calvus is Antonio Palermo's Greco, a grape known for its vibrant acidity and mineral backbone. Here it is treated almost like a red: a few days of maceration on the skins and a long fermentation in chestnut vats, an old Sannio tradition. The result is a white of texture and character, certified organic and made with the lightest possible hand.
Grape variety
100% Greco. Certified organic (CODEX).
Vineyards of origin
Estate-owned vineyards in Calvi (Benevento), in the middle Calore valley of the Sannio, at about 400 meters above sea level.
Soil: Clay.
Training system: Espalier, Guyot.
Season in the field: Manual harvest between September and October.
Vinification
Maceration on the skins for 4–6 days, depending on the ripeness of the grapes, followed by fermentation in chestnut vats for about six months.
Aging: Stainless steel.
Tasting notes
Deep golden yellow with amber glints. On the nose, ripe peach and apricot, dried citrus peel, chamomile and almond, with a smoky, mineral hint. On the palate, full and textured, with a light tannic grip from the skins, firm acidity and a long, savory finish.
Pairings
Seafood pasta, baked fish, white meats, mushroom dishes and medium-aged cheeses. Excellent with Campanian cuisine and with spiced dishes.
Alcohol content and serving temperature
Alcohol content: 12,5% Vol.
Serving Temperature: 12 - 14°C.
End
