ARS VINUM - THE ART OF WINE Organically produced boutique wines from Italy

Fiano di Avellino 2012

Vadiaperti

Straw yellow in color, in the nose nuances of citrus and menthol that harmonize with those of fruit and cut grass. The taste is harmonious and well structured. For the Fiano di Avellino, 2012 has been a rather warmer year characterized by extreme temperature changes with lower than average rainfall in Irpinia. These climatic trends in synergy with the clayey nature of the soil, capable of holding several mineral salts to then make them available to the plant, allowed the grapes to perfectly mature and to the wine to balance the 14 degrees of alcohol and the powerful structure with acidity and freshness, conferring longevity and balance.

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Accompagnement
Fish, soups or pasta dishes with vegetables and white sauces.

Availability: In stock

€13.95 *
0.75 Litres (18.60€/L)
PRICE INCL. VAT, EXCL. SHIPPING

Delivery time: 3-7 days

Complexity
Fruit and density

Vine
100% Fiano

Serving Temperature
10-12°C

Appellation
DOCG

Alcohol Percentage
14% vol.

The comment of our oenologist

Crazily densed and mineral; an experience to try. The mineral and the density are visible; there are no comparable other wines. However, even though the wine is so perfectly balanced in everything, it can be drunk and enjoyed without any mental effort. Fresh yet exotic, plump yet slim, concentrate yet crystal clear... paradoxes and emotions.

Details

Winery
Vadiaperti

Region
Campania

Terroir
Average altitude: 400 m above sea level. Soil with volcanic origin and tuff characteristics. Mediterranean mild weather. The clay was formed on substrates less characterized by the volcanic eruption of Vesuvius, which results in a non-invasive and harmonized minerality with notes of citrus and fruits.
Grape variety
100% Fiano

Cultivation Method
Espalier rows (2 m to 1.10 m). Pruning: Guyot and spurred cordon. Yield/ha: 7.500-8.500 Strains Kg/ha 4.500. Bottles/ha 6.500-7.500.
Vinification & Aging
Generally, the harvest takes place in the first decade of October, however the exact date is only established after accurate controls of the maturity level of the grapes, periodically performed in the vineyard. The grapes, carefully selected, are picked and placed in perforated plastic boxes of 20 kg each, avoiding any laceration of the skins. The vinification starts with a carefull pressing at max 0,6 bar in steel; a maximum of 3 hours after the collection.
Analytical Data
7.000 bottles. Alcohol: 13,5% vol.
Longevity
Already today excellent, with an interesting development potential.

To Decant
Not needed.

Allergenic Information
Contains Sulfites
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