Feudi di San Gregorio Greco di Tufo Cutizzi 2022

Feudi di San Gregorio today epitomizes the oenological renaissance of southern Italy, promoting a wine culture for the discovery of Mediterranean flavors. To promote southern Italy grape varieties, such as Aglianico, Fiano di Avellino and Greco di Tufo, to invest in the land and in the century old tradition of Irpinia winemaking, means offering a future to a unique environmental heritage.

Established in 1986 by two Irpinian families, Feudi di San Gregorio has its roots in the town of Sorbo Serpico in the province of Avellino. Since its early days, the winery focused on the preservation of authentic top quality productions and on the definition of a premium quality standard to meet the highest and most severe market requirements. The new winery was inaugurated in 2004, reflecting Feudi di San Gregorio’s wish to blend its long-standing tradition with a futuristic architectural project. Climbing up the hill towards Sorbo Serpico, you enter a magical world, with streams of water, herb gardens and blossoming rose bushes. The greatest surprise however is inside the winery, with the long barrel cellar where the red wines are stored. The estate's aim is to be more than a simple winery and become a place where people can meet, learn, and meditate, a workshop of ideas and culture, a welcoming and comforting place where one can find good wine. Internationally renowned professionals were involved in our project: Japanese architect Hikaru Mori was entrusted with the task of giving architectural unity to the pre-existent structures that had been developed over the years.

Cutizzi is a special Greco di Tufo made in small quantities by the leading estate of Campania. Aged about 4 - 5 months in stainless steel, with contact with its lees at all times, and a repeated batonnage to encourage richness and texture. The color is yellow with golden reflections. The perfume is intense and persistent. One can recognize in the nose the clear sensations of fruit, from green plum to the “Mast’Antuono” pear (a typical Campanian variety), finishing with decisive notes of balsamic of mint. One can immediately perceive in the tastes the broad acidity and the spicy minerality typical of the territory. Ideal to taste with raw sea food, lemony fish dishes or mozzarella di bufala.