Tenute Capaldo - Goleto Greco di Tufo2018
WHITE WINE
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Producer
Tenute Capaldo
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Blend
100% Greco di Tufo
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Country
Italy
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Region
Campania
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Appellation
Greco di Tufo DOCG
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UPC
0 15643 75589 7
Reviews
James Suckling 92
Aromas of ripe stone fruit, wet stones and cream here, with some brioche. It's medium-to full-bodied and creamy with plenty of apricot stones, toasted almonds and smoke. Crisp, mineral finish. Drink now.
by JS, James Suckling , 2020
Wine Advocate 94
The Tenute Capaldo 2018 Greco di Tufo Goleto represents the second vintage of this new project started by Feudi di San Gregorio CEO Antonio Capaldo. This is a phenomenal expression of Greco, born from years of experimentation and micro vilifications to isolate the best clones and sites for Greco di Tufo among a vast portfolio of contending vineyards. The wine is glossy and polished with stone fruit, citrus, honey and salty almond. I just love the lasting precision and freshness offered here.
by ML, Wine Advocate , 2021
Technical Details
Estate
Tenute Capaldo is a boutique estate who produces only two single-vineyard wines: Goleto and Gulielmus. They are effectively the reference points for Campanian Greco di Tufo and Campanian Taurasi (Aglianico). This is a passion project of Antonio Capaldo, the owner of Feudi di San Gregorio, one of the largest and most respected wineries in Southern Italy. Tenute Capaldo is separate from Feudi, and designed to show off the unique, diverse terroir of the Irpinia region in the central part of Campania. These are very small production wines that showcase the beauty and potential of Southern Italy.
Tasting notes
This exceptionally complex Greco showcases aromas of oak, toasted hazelnut and wet stone. The linear palate evokes yellow-apple skin, saline and a dollop of vanilla alongside racy acidity.
Vinification
The Greco Grapes originate from selected vines within a 6 acre parcel in the San Paolo area within the town of Tufo. Here the vineyards are over 30 years old and grow near sulphureous mines. They are cultivated following different historic methods of the region. Harvest is done by hand and generally happens between the first and the second week of October, depending on the vintage characteristics. Fermentation happens in stainless steel tanks; then the following year 80% of the cuvee is aged in gently toasted large tonneaux oak barrels and the remaining 20% in amphora. Afterwards the finished wine is aged in bottle for an additional year before release.
