Greco di Tufo & Seafood

When I saw her in February in Italy, Teresa di Bruno of the Petilia winery gave me a bottle of her 2008 Greco di Tufo.  I put it aside thinking that I would save it for a special occasion. But this weekend, Michele said that she wanted to make risotto with shrimp and fried soft shell crabs.  “Which wine to you have to go with them?” she asked.  I decided this was the special occasion.

Risotto with shrimps in the pot

 

On the plate

I first met Teresa di Bruno of the Petilia winery at a lunch organized by Ilaria Petitto of the Donnachiara winery. The lunch was at restaurant Zia Pasqualina in Atripalda (AV).

Teresa told me that they have 20 hectares of vineyards located in Campofiorito in Altavilla Irpinia. The winery is a family affair and is run by her and her brother Roberto.

I tasted some of the wines of Petilia at the lunch and was very impressed by them. When we said goodbye, Teresa gave me a bottle of the 2009 Greco di Tufo to take home with me.

Greco di Tufo 2009 DOCG made from 100% Greco. The vineyard is at 600 meters and the exposure is south/east. The soil is clay, volcanic, rich in minerals with a sulfurous sub soil. There are 4,000 vines per hectare and the training system is espalier with guyot pruning. The grapes are hand picked the second week of October. There is a soft pressing of the whole grapes and fermentation takes place in stainless steel vats at a controlled temperature. The wine remains in the bottle for 3 to 4 months before release. This is a well-structured and complex wine with hints of citrus fruit, lemon/lime, acacia and quince, a touch of minerality, good acidity and a very pleasing finish and long aftertaste. Greco di Tufo is a wine the can last for 20 years and this wine was not showing any signs of age.

For more information about the Petilia winery see:

https://charlesscicolone.wordpress.com/2020/02/19/woman-in-wine-part-ii-teresa-bruno-of-petilia/

Soft shell crabs  ready  to  cook

Soft shell crabs,  coated  in  a light  batter  and  fried.  

Asparagus with Butter and Parmigiano-Reggiano

Crispy fried soft shell crabs

 

Dessert was an old fashioned Lemon Pudding Cake.  Here it is just baked.

 

Lemon Pudding Cake served with fresh raspberries