Imagine a bunch of grapes growing on sulphur-rich rocks. This is the magic of L'Ariella, a Greco di Tufo DOCG wine produced by Vinosia, born where the earth still smokes in the form of volcanic tuff. In the hills of Santa Paolina, 550 metres above sea level, the vines sink their roots into crumbly limestone and sulphurous residues that ancient winegrowers used to “smoke” the grapes and keep mould away. Here, the temperature difference between day and night is around 15°C, producing thick grapes with vibrant acidity. According to legend, the Greco grape arrived in the area in 1647: Scipione di Marzo, fleeing the plague in Naples, planted the first vine shoots a few kilometres from these plots, giving rise to the Irpinia myth. The Greco di Tufo DOCG, established in 2003, is limited to only eight municipalities and imposes low yields and a minimum of 85% Greco. Vinosia, specifically, uses 100% Greco, harvested by hand around the second ten days of October. The planting density is around 3,000 vines per hectare, trained using the Guyot method to keep the grapes well aerated. In the cellar, precision is key: soft crushing, pressing of whole bunches, and cold static clarification. Fermentation takes place with selected yeasts at a controlled temperature, followed by several months in steel in contact with the fine lees. No wood is used. The aim is to preserve the rocky character of the grape variety. In the glass, it shines straw yellow with golden flashes. The nose starts with green apple and acacia flowers, then broadens to white peach, lime and a touch of almond. The palate is taut and crisp, with lively acidity that carries notes of pink grapefruit and wet stone; the finish is long and savoury, leaving a slightly creamy echo. It is best paired with flavourful but not overly rich dishes. Try it with spaghetti with clams, squid tempura or lemon and prawn risotto.