Farnese Vini Srl

Vesevo Greco di Tufo DOCG 2019

Winner Gold Medium Bodied Dry White Wines
Grape Varieties
Greco (100%) Campania, Italy
Country of Origin
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $32.00
  • Farnese Vini Srl
    Italia 66026

Shy nose with hints of lemon zest. Crisp and zesty with lively fruit intensity, and a lingering finish. When paired with the dish, the wine’s lemon zest notes provided freshness and interest.

Slightly sweaty and sulfidic on the nose. The palate is dry, reserved and savoury. The wine really opens up with the food showing much more character and fruit intensity.

Grapefruit and some flinty notes. Dry and citrus in profile with toasty notes. A moreish wine that is easy to drink with delightful ginger notes on the finish. This wine rolled over when the rillette entered the mouth. Have this with vegetable antipasti instead.

Bright and clean with hints of floral and herbal notes on the nose. Slight citrus fruit characters on the palate with firm acidity. A good pairing with this dish as the acid keeps the wine bright while working in with the food.

Medium straw hint of green, elegant, lemon flower, delicate florals, medium weight, slight bitter herb palate with texture and bright acidity.

Slight mushroomy nose, with a lovely linear saline acid structure, cleanses the palate, working very well with the proteins.

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners


Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley


  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.