Definition: Greco di Bianco

How to drink
To enjoy Greco di Bianco at its best, it should be aged for five to eight years or more, served at a temperature of 10-12°C in medium-sized tulip glasses. It pairs well with rich, dense cakes, especially those made with unleavened dough and citrus jam or marzipan, as well as foie gras dishes and strong, hard cheeses. It is also a wine for tasting.

How to recognise
The labelling of Greco di Bianco DOC.
Each label must include the Appellation d'Origine Contrôlée (Controlled Designation of Origin) alongside all other information required by law, such as: the specific region where the product comes from; the name of the product, including the name of the grape variety from which the wine is made, followed by the name of the geographical area where that variety is grown; nominal volume of the wine; name or company name and registered office of the bottler; number and code of the bottler, which may also appear on the closure (cork or cap); name of the country; batch number; environmental information.

Type
Greco di Bianco is a dessert wine.

Description
The wine is produced with at least 95% Greco Bianco grapes. The bunch is medium-sized, cylindrical and rather short; the berry is medium-sized and spherical or oval in shape; the slightly waxy skin takes on a golden yellow colour when fully ripe.

Characteristics
Greco di Bianco has a golden yellow colour with possible amber reflections and an intense, very persistent, full-bodied, floral, slightly aromatic nose with delicate scents of orange blossom and citrus honey, dried figs and candied fruit; on the palate it is mellow to sweet, very warm, more than supple, not very fresh, quite flavourful, decidedly full-bodied and fairly balanced. It has a minimum alcohol content of 17% and must be aged for one year.

Production area
The production area of Greco di Bianco includes the municipalities of Bianco and part of Casignana, in the province of Reggio Calabria. The DOC designation was granted in 1980.