Fiano di Avellino DOCG


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: 60 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

Bottles produced : 15/18.000

Harvest time: first week of October

First year of vinification : 2009

Vinification: the grapes are  destemmed, crusheed, racked off and filtrated

Harvesting: by hand in 15 kg crates

Fermentation: in stainless steel at controlled temperature, with selected neutral yeast

Ageing: in stainless steel 22 months on fine lees and 4 months in bottle before released on the market

Alcohol content : 13,5°

Tasting sheet : It is brilliant, and the color is straw yellow. Citrusy, floral, with elegant iodine and mineral notes. Balsamic and undergrowth enhance its great freshness.  It is ready but it is destined to a long ageing time

Best temperature of service : 10/12°

Winemaker: Vincenzo Mercurio