Production
The Fiano grapes are sourced from a two hectare vineyard in the district of Alimata, on an east-facing slope around 350 metres above sea level. Vines are cultivated in clay and marl soils. At the start of October the grapes are harvested and the whole bunches are softly pressed. After static settling of the must, vinification takes place is in stainless steel (temperature-controlled), where the wine then ages for 12 months on fine lees. It spends a further 12 months in bottle before release.
Tasting notes
Fine aromas of nettle, green apple and a touch of juniper. The palate is complex due to extended lees ageing and exceptional quality fruit, with concentrated white peach and citrus, lightly herbal and nutty notes, and an appealing chalky, flinty character. The finish is long and elegant.
Food match
A good match for grilled prawns and fish, or serve with simple vegetable pasta dishes
