A WHITE THAT DRINKS LIKE A RED
The story of this week’s wine takes us back to Magna Graecia, the name given to the Greek-influenced areas of Southern Italy from around the 8th century BC. Greek colonization brought new viticultural practices and grape material to Southern Italy, helping shape the extraordinary diversity of grapes we still find here today.
Greco has been rooted in Campania for centuries, with its most famous expression being Greco di Tufo in Irpinia.
Today, Greco is one of Campania’s signature white grapes: naturally high in acidity, structured, mineral and remarkably capable of ageing.
VENTO: GRECO WITH A SENSE OF PLACE
At Capolino Perlingieri, the grape grows on the slopes of Monte Taburno, on clay soils around Castelvenere in the Sannio. The winery produces Vento from 100% Greco, with fermentation and ageing taking place in stainless steel.
And this is where Greco gets particularly interesting.
Greco is not an easy grape to grow: its compact bunches, thin skins and late ripening make it susceptible to disease, while its naturally rich must can be prone to oxidation. But these challenges are also part of what gives the grape its character.
Image: Alexia Perlingieri and Anna Mammoliti at Vinitaly 2026
For Alexia at Capolino Perlingieri, patience is part of the answer. Vento is released only after at least one year of bottle ageing, allowing the wine’s naturally high acidity and mineral character to develop into something much more complex.
In its youth, Vento is bright, mineral and energetic. With age, it develops notes of honey, apricot, almond and subtle petrol, gaining the richness and complexity that have led some to describe it as “a red in a white disguise.”
Pair Vento with grilled seafood, fried dishes, creamy risottos, pasta with rich sauces, roast chicken, pork, grilled vegetables and medium-aged cheeses. Its vibrant acidity keeps richer dishes fresh, while its structure gives it enough weight to stand up to more substantial food. Or, keep it simple with a piece of Parmigiano!
