95 Parker's Wine Advocate, Monica Larner
This wine speaks to those who gravitate toward white wines that express themselves with precise lines and lifted aromas of tart citrus fruit, green papaya and crushed oyster shell. There is a pretty salty element to the Quintodecimo 2022 Greco di Tufo Giallo d'Arles that has whiffs of Riesling, or even a Carricante from Sicily's Etna. The Luigi Moio house style prizes volume and texture, and the wine delivers on those fronts with a hint of cinnamon creaminess that comes from partial oak aging on the fine lees. This is a release of 44,000 bottles.

Professor Luigi Moio's Quintodecimo is producing what I consider to be the best wines in Campania at the moment. Located in beautiful Mirabella Eclano in the mountainous area of Irpinia, this is a very special estate that is uncompromising when it comes to achieving quality (even in a challenging vintage like 2022). You can read more about Quintodecimo in the profile I wrote last year: https://www.robertparker.com/articles/9McrCYQxBJzzTDdNn.

Our Tasting Note: Med+ lemon yellow verging into gold in color. Med+/pronounced nose and palate. Summer peach, nectarines, quince, meyer lemon curd, with a good mineral core, a tang of saline, something you don't see in Greco too much. Med+ density is striking, but fresh, linear in a dense way. Med acidity. Long, persistent finish, the longest of the 3 (it should).

Grape: Greco di Tufo 100%
Year of vineyard planting: 2001
Altitude: 450 meters
Exposure: Southwest
Soil: Clayey-calcareous
Vineyard: Production area Tufo (Giallo d’Arles vineyard, district of Santa Lucia). Planted 2001.
Viticulture: Training system horizontal vertical trellis with Guyot training system. Yield 1.2 kg/vine. Harvest period Second ten days of October. Manually picked in 15 kg boxes.
Winemaking: After a long pressing of the whole grapes, the free-run must, rigorously protected from oxygen, is separated from the pressed must and clarified by natural settling. The fermentation takes place in stainless steel tanks (70%) and in new oak barrels (30%).
Aging: The wines are aged for 8 months on fine lees, periodically resuspended.