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Vinosia's L'Ariella is 100% Greco from tufo soils at Santa Paolina, fermented and aged three months in steel. Green apple, acacia and a salty, stony line built for shellfish; James Suckling gave the 2019 a 92.
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Vinosia grows this Greco at Santa Paolina, where sulphur-streaked volcanic tufo underlies the vines. The estate's sheet lists green apple and acacia on the nose; apricot and salty notes follow in the glass.
Green apple and acacia blossom lead, the two aromas Vinosia's technical sheet names for L'Ariella, with apricot and lemon close behind. A salty, stony undertone runs beneath, the mark of vines rooted in Santa Paolina's sulphur-streaked volcanic tufo at 550 metres.
Lemon
Acacia
Apricot
Green Apple
Pear
Wet stones
AlmondCrisp, with marked but harmonious acidity and a creamy, stony texture. The body is fuller than the aromas suggest, almost like a red wine: dense and layered. Three months in steel, with no oak anywhere, keep the fruit taut and the saltiness in front.
Persistent and salty, with an almond note, the classic Greco close, and real flavour to the last.
A steadily well-liked wine, with 2021 the best-liked recent vintage, and James Suckling scored the 2019 a 92. Within Vinosia's native-variety range it sits beside Le Grade Fiano di Avellino as the estate's Greco statement. Drink it young with shellfish, as the producer's own pairing advice and its steel-only ageing both suggest.
Eurowines sells the 2025 vintage at £17.82 a bottle in six-bottle cases. The wine also reaches the UK on-trade via Bibendum under the Luciano Ercolino label.
The scores below weigh a seafood-first food profile and a drink-young style raised only in steel. They also set the £17.82 UK price against a James Suckling 92 for the 2019.
Marked acidity, a salty stony streak and a creamy mid-palate make L'Ariella a natural for shellfish, fried fish and risotto, the exact trio Vinosia recommends.
A textbook expression of an indigenous Campanian grape with no oak to decode. The marked acidity and faintly bitter almond close ask slightly more of a first-time drinker than a soft Falanghina would.
At £17.82 from Eurowines it sits mid-band for DOCG Greco di Tufo. A James Suckling 92 for the 2019 and a well-liked drinker record point to solid quality for the money.
At £17.82 and made to drink young, it suits weeknight seafood cooking. The price sits a notch above true everyday territory, which holds the score below the high 80s.
DOCG classification, a 92-point critic review and a salty, food-driven profile dress a dinner table well. At £17.82 it reads as a smart mid-range pick rather than a statement bottle.
Steel-only ageing and a drink-within-two-years window cap the cellar case. Still, the five-year-old 2021 is the best-liked vintage, so short holding is safe.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Greco di Tufo denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
Vinosia picks its Greco by hand in the second ten days of October and bottles after three months in steel. The 2025 on sale carries 13.5% vol, and the 2021 is the best-liked recent year.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
The denomination covers just eight municipalities north of Avellino, Santa Paolina among them. It has required at least 85% Greco since DOCG status arrived in 2003; Vinosia bottles L'Ariella at 100%.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Greco di Tufo is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Greco di Tufo falls within Campania, covering Avellino.
Wine route
1 day · 4 stops
Open the driveMade at Vinosia, Paternopoli.
Wine route in the zone: Irpinia DOCG circuit.
Greco di Tufo DOCG confines the zone to eight Avellino municipalities. Vinosia harvests by hand in the second ten days of October at Santa Paolina, hillside work at 550 metres that costs more than machine-picked valley fruit.
The label reads Imbottigliato all'origine dalla Cantina Vinosia di Luciano Ercolino. Fruit, winemaking and bottling stay in-house at the estate rather than being sold in bulk, keeping quality control and its cost on the producer's books.
L'Ariella sees no oak: fermentation and roughly three months of ageing happen in stainless steel. So there is no barrel cost to recoup and no long cellar holding, which helps keep the UK shelf price under £18.
Around 55,000 bottles of L'Ariella are made a year, real scale for a single-cuvee DOCG white. That spreads fixed costs and holds the price near the denomination's entry level.
Of Eurowines' £17.82, HMRC still-wine duty takes £2.67 (13.5% ABV, under the 15% threshold) and VAT another £2.97. So about £5.64 of the UK shelf price is tax before shipping or margin.
Dishes that go with this wine
Vinosia's own guidance runs to clams, fried seafood and delicate risottos. The structure that makes those work is marked acidity, a creamy, stony palate and no oak.
L'Ariella's marked but harmonious acidity, the descriptor on Vinosia's own sheet, slices through briny mussel liquor while the wine's salty, stony streak echoes the shell. It is the logic behind impepata di cozze, the peppered mussel pot from the wine's home region.
Try with: Impepata di cozze · Cozze arraganate · Fregula ai frutti di mare · More pairings →
Fried batter coats the palate in fat; L'Ariella's high acidity strips it clean between bites. Vinosia's own guidance names fried seafood, and the steel-raised purity means no oak sweetness blurs against the crunch.
Try with: Pizza Fritta · Prawn Tempura · Salt and pepper squid
L'Ariella is full-bodied, almost like a red wine, and James Suckling found the 2019 dense and layered. So it stands up to swordfish and squid-ink dishes where lighter whites fade; seafood and creamy risottos point the same way.
Try with: Pesce spada alla Siciliana · Squid ink risotto · Steamed sea bass · More pairings →
Green apple and acacia aromatics from the tufo vineyards at Santa Paolina lift milky, lactic flavours. The wine's fresh acidity does what tomato does in a caprese: it keeps buffalo mozzarella from cloying.
Try with: Insalata Caprese · Arancini · Focaccia · More pairings →
The salty note in L'Ariella mirrors sea-salt flavours in raw preparations, and three months in steel keep the wine clean enough for delicate fish. Raw seafood is its natural home for the same reason.
Try with: Sashimi · Nigiri Sushi · Oysters · More pairings →
At 13.5% alcohol with high acidity and no sweetness, L'Ariella amplifies chilli burn rather than buffering it. The delicate green-apple and acacia aromatics vanish behind hot spice. Save it for the seafood course.
Skip with: Kung pao chicken · Chicken madras · Jungle Curry · Pairing guide →
The current release is best within two years, yet the five-year-old 2021 is the wine's best-liked vintage. Steel-raised Greco holds its salty line longer than most Campanian whites.
Best in the years above; holds without falling over either side.
Pour it straight from the bottle.
Aim for the cooler end on a warm day; warmer end opens up more aromatics.
Steel-only ageing and a drink-within-two-years window cap the cellar case. Still, the five-year-old 2021 is the best-liked vintage, so short holding is safe.
£17.50 for a 75cl bottle of the 2025, at Xtrawine, is the best price we track, and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 8 Oct 2026, 03:26 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumExpect green apple and acacia blossom on the nose, the two markers on Vinosia's technical sheet, joined by apricot and lemon. The palate is crisp and creamy-stony with marked but harmonious acidity, closing on a salty, lightly almond-tinged finish.
Shellfish first: Vinosia's guidance runs to clams, fried seafood and delicate risottos. The wine's acidity and saltiness suit impepata di cozze, seafood fregula or a buffalo mozzarella caprese. Serve it at 8 to 10C in a wide tulip glass.
Yes. Greco di Tufo DOCG requires at least 85% Greco, with up to 15% Coda di Volpe permitted, but Vinosia bottles L'Ariella as pure Greco. It grows near Santa Paolina at around 550 metres on sandy, calcium-carbonate and sulphur-streaked tufo soils.
Drink it young: the wine is raised only in steel for about three months, and the current release is best within two years. Structured vintages do hold, though; the 2021, five years on, is the best-liked recent vintage.
Eurowines sells the 2025 vintage at £17.82 a bottle inside a six-bottle case (£106.92 including VAT) at the time of writing. The wine also reaches UK restaurants through Bibendum under the Luciano Ercolino label.
Vinosia, the Irpinia estate founded in 2004 by Luciano Ercolino, formerly of Feudi di San Gregorio. The family farms around 100 hectares of native Campanian varieties at Paternopoli and labels its wines under both Vinosia and Luciano Ercolino.
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