Aromas are delicate and round, offering subtle notes of quince, white peach, honeysuckle, and mineral.  Similar to the aromas, the palate is quite round with a similar range of fruits but a touch more pronounced.  Apricot, yellow apple, honey, and lemon oil accompany refreshing acidity and medium weight.

Benito Ferrara began in the late 1800s when Nunziante Ferrara, a local judge, began planting vineyards in the hamlet of San Paolo, located in Tufo.  Once he began to make wine, he transported it via donkey to the town of Tufo to sell at small markets and to private customers.  It wasn’t until 1991 when the first modern, commercial wine was produced by Nunziante’s grandson Benito.  Today, Gabriella Ferrara (fourth generation) and her husband, Sergioare, manage the 12.5 hectare estate. 

The Benito Ferrara vineyards are situated 1,470-1,970 feet above sea level on calcareous clay soil of volcanic origin.  Vines are sustainably farmed and range from 5-60 years old.  This wine is 100% Greco from the estate vineyards.  It fermented and aged in stainless steel for seven months before being bottled.

The Greco grape likely originated in Greece and was brought to Italy, where is has thrived in the southernmost regions of the country.  It is relatively hearty but prefers ample sunlight and little rain. When produced in Campania, the wines are called Greco di Tufo, while in Calabria, the wines are called Greco di Bianco.  There is a marked difference between the Greco wines produced in these two regions.  Greco di Bianco is made as a dessert wine by partially drying the grapes before pressing.  Greco di Tufo is generally fresh, slightly nutty, and versatile at the table.

Cheese, Chicken/Turkey, Cream Sauce Pasta, Duck, Fish (white), Fish-full flavored (salmon/tuna), Fondue, Ham, Indian Food, Lobster & Crab, Pork, Roasted Root Vegetables