Terredora Greco di Tufo Loggia della Serra 2024 / 12.5% / 0.75 L

Terredora di Paolo is one of the icons of Irpinia—the mountainous heart of Campania, where the white tuff rocks and the cooler, high-altitude vineyards lend the wines a vibrant freshness.The winery was founded in 1994 following the split between the brothers of the Mastroberardino family: Antonio retained the historic company, while Walter kept the most valuable plots and, together with his children, founded Terredora di Paolo, named in honor of his wife, Dora Di Paolo.From the very beginning, the winery’s mission has been to work with local grape varieties and its own vineyards in Irpinia.Greco's current plantings extend for m.in.in Montefusco and Santa Paolina, on steep, breezy slopes reaching heights rare in Campania, which results in very late harvests—in late October—and wines with an exceptionally clean, mineral character.The very name “Loggia della Serra” commemorates a scenic spot on Serra Hill, from which one can look down in terraced levels upon rows of shrubs whose roots dig deep into the tuff substrate.Right here, in the Greco di Tufo region, the history of wine has been intertwined with the history of sulfur for centuries: In the 19th century, vast sulfur deposits were discovered near Tufo, and traces of the old mines remain part of the local landscape and collective memory to this day—they help shape the geological character of this place and the famous “sulfur-volcanic” character of the terroir.

Terredora's Greco di Tufo “Loggia della Serra” 2024 is made entirely from Greco grapes grown on the producer's family-owned vineyards.Thanks to the cool temperatures at high altitudes, the fruit is harvested late and taken to the cellar; after clarification, the must ferments at low temperatures exclusively in stainless steel tanks, and then matures on the yeast lees for several weeks, which adds body, creaminess, and luster without compromising the acidity.Importantly, this cuvée has never seen wood—it was not aged in barrels.

Appearance: straw-colored with greenish highlights, bright and dense against the glass, typical of late-harvest Greco.

Aroma: peach and white pear flesh intertwine with citrus zest, wild herbs, and a flinty, tuff-like note; over time, a delicate honeyed-floral accent emerges from contact with the sediment.

Taste: a full, juicy burst of white fruit, salty mineral “dust,” and Greco’s subtle, almond-like tannins; lively acidity, a long, chalky-citrus finish.

Food pairings: raw and grilled seafood (oysters, mussels, squid), grilled sea bream or sea bass, seafood risotto, linguine alle vongole, crispy lemon-roasted chicken skin, and for vegetarians—tagliatelle with sage butter, white pizza with buffalo mozzarella and lemon, and fresh-tasting cheeses (provola, young caciocavallo).