One hundred percent Fiano grown in Irpinia, near Mount Vesuvius, at 650 to 1,650 feet of elevation in calcareous soil. The grapes were de-stemmed and pressed into stainless steel, then fermented without malolactic. The wine aged three months on lees and one month in bottle prior to release.
Its aromas are saline and herbal, liked salted, rubbed sage. The body is sappy, drenched in yellow apple and tree fruits but with a yellow tomato savoriness. A wine of brine and flowers, salt and softness, delicate but not shrinking. It was better on the second day, the elements more integrated and complex.
Pair it with white-fleshed shellfish and white fish, fresh or young cheeses (mozzarella, caciocavallo, burrata), or pastas dressed with oil and herbs.
13.5% abv | $25 (sample) Imported by Terlato
