This delicious blend from the Italian coast offers elegant fruity and floral notes and a crisp palate, with a salty mineral tang and a touch of almond on the finish. Perfect for appetizers, risottos, fish dishes, white meats, and fresh cheeses. Enjoy a taste of Italy with Tenimenti Grieco ‘Anima Osca’ Bianco.

About the Producer

This project is the result of the dynamic partnership of Antonio Grieco and EmanuelaCecca, who following their common passion for wine, established Tenimenti Grieco.Alongside passionate, energetic and skilled winemaker Maria Concetta Raimondo, thisvibrant, young and innovative winery takes full advantage of the terroirs outstandingpotential for top-quality wine production. The stunning vineyards and state-of-the-artcellar are set in the Portocannone hills at an altitude of 150 metres, overlooking thecoastline and across the Adriatic Sea to the Tremiti Islands. These are coastal wines,with their own unique brackish identity, they are nourished by iodine-laden sea breezes,and are the quintessential expression of a land suspended between sky and sea.

Vineyard and Winery

The vines are grown in the IGT Terre degli Osci, in Molise, Southern Central Italy. Terredegli Osci, translates as ‘the land of the Oscans’, which refers to an ancient tribe whoonce inhabited this area of Italy. Located at altitudes of 80 to 150 metres above sealevel, the vineyard covers five hectares of alluvial, medium textured, mineral-rich soils.The vines were planted in 2000 at a density of 4,200 vines per hectare and are cordontrained and spur pruned. The climate is Mediterranean, with warm, dry summers andmild winters. The vineyard is heavily influenced by its proximity to the Adriatic Sea; thecoastal winds breeze through the vines, aerating the canopy and keeping the vineshealthy and provide the vineyard with gentle humidity, cooling the vines throughout thehot, dry summers. The vineyard is cultivated sustainably and is in the process ofEqualitas certification. Harvesting takes place between late-August and mid-September, when the fruit has reached optimal ripeness.

The grape clusters were carefully selected by hand, then the grapes were destemmed,crushed and gently pressed. Different portions of the must were selected, followed bystatic clarification. Fermentation took place with selected yeasts at temperaturecontrolled conditions of 16C lasting for approximately two weeks. Ageing took placesur lie- on the fine lees- with weekly btonnage or stirring to impart texture andcomplexity. The wine was bottled in the March following the harvest.