About this wine
Vineyard and terroir
The grapes come from Lapio and the wider Fiano di Avellino DOCG production area. South-west-facing hillside vineyards lie at 400 m above sea level on clay-and-limestone soils. The vines are trained on an espalier with Guyot pruning at a density of 3,500 plants per hectare. Yield is 70 quintals per hectare, approximately 1.7 kg per vine.
Grapes
100% Fiano di Avellino.
Vinification
The grapes are harvested manually during the first ten days of September and placed in small boxes. The bunches enter the press intact. Alcoholic fermentation proceeds at approximately 15°C for four weeks.
Ageing
The wine is made by the traditional method, with a second fermentation in bottle followed by two years of maturation on the lees.
Technical data
Alcohol: 13–13.5%. Acidity: 8 g/L.
Tasting profile
Bright pale gold, with abundant foam and a fine, persistent perlage. The pronounced bouquet combines white-fleshed fruit and citrus with a final fragrant note of bread crust. The palate is full, clean and dry, with vivid freshness.
