Appellation : Fiano di Avellino dop

Production Area: Candida

Year of planting : 2004

Hectares planted: three owned, ten for rent

Soil composition: chalky clay , with volcanic layers, white stone of Candida

Training method: vertical schoot and pruned as  Guyot

Planting density: 5.500 vines per hectare

Production: 50 quintals per hectare

Elevation: 630 m/ 2066 feet , above sea level

Exposure: Southern/Eastern

Grapes : Fiano di Avellino hundred percent

Name of the vine : Sarno 1860 emme

Bottles produced : 4.000

Harvest time: first week of October

Harvesting: by hand in 15 kg crates

First year of vinification : 2020

Vinification and Fermentation: soft pressing, half of the crushed mass undergoes a month-long maceration process in contact with the bunch skins in stainless steel tank. The second half of the mass is vinified without the solid part of the bunch.

After a month, the two masses are brought together and matured in stainless steel tanks at controlled temperature.

Selected neutral yeast are used.

Ageing: in stainless steel 22 months on fine lees and 6 months in bottle before released on the market

Alcohol content : 13,5°

Tasting sheet: Strongly citrus and floreal, with elegant mineral and spicy iodinbe notes. The balsamic and undergrowth enhance its great freshness and unparalleled length. Opulent but at the same time vertical on the palate, it is a balanced wine in its complexity. Ready, but destined for a long ageing.

Best temperature of service : 10/12°

Winemaker: Vincenzo Mercurio