CLASSIFICATION: Campania Fiano IGP
GRAPE VARIETY: Fiano 100%
TYPE OF SOIL: Chalky clay
TRAINING SYSTEM: Guyot
PERIOD OF HARVEST: First half of November
STUMP PER HECTARE: 4400
VINES/HA: 6.000 kg
FERMENTATION: at 4-5 ° C for a period of 12 months.Fermentation takes place for 20% in French barriques with subsequent natural clarification. Bottled without filtration nor refrigeration
ACOHOL DEGREE: 14% Vol
COLOR: Gold yellow
BOUQUET: wine with an olfactory very complex profile.Succession of shades scents
ranging from lime to magnolia, broom, hydrocarbons of herbs, with light tones
of toasted notes.
PALATE: Dry, warm,velvety, very impressive long finish.
SERVING TEMPERATURE: 57 – 59 °F
FOOD AFFINITIES: ideal with seafood and cheese aromatically impressive. Also recommended for the end of the meal.