Winery Cantine di Marzo - Greco di Tufo

Winery Cantine di MarzoGreco di Tufo

White wine of Unknow region
3.6
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Greco di Tufo of Winery Cantine di Marzo is a white wine from the region of Unknow region.
This wine generally goes well with vegetarian and shellfish.

Details and technical informations about Winery Cantine di Marzo's Greco di Tufo.

Winemaker
Ferrante di Somma
Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Raboso Piave

A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.

Last vintages of this wine

Greco di Tufo - 2016
In the top 100 of of Unknow region wines
Average rating: 3.911110
Greco di Tufo - 0
In the top 100 of of Unknow region wines
Average rating: 3.61110.50

The best vintages of Greco di Tufo from Winery Cantine di Marzo are 2016, 0

Informations about the Winery Cantine di Marzo

The winery offers 23 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Région inconnue
Find the Winery Cantine di Marzo on Facebook and on Twitter

The Winery Cantine di Marzo is one of of the world's great estates. It offers 21 wines for sale in the of Unknow region to come and discover on site or to buy online.

Top wine Unknow region
In the top 2500 of of Unknow region wines
In the top 150000 of white wines
In the top 450000 wines of the world

The wine region of Unknow region

This is not a known wine region.

The word of the wine: Sulphur

An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.

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