Fiano

Provinces of Brindisi and Lecce, in Southern Italy

Counter-espalier with spurred cordon SOIL: Medium-textured

4000 plants per hectare and 2 kg of grapes per plant

Manual harvest, carried out at night, avoiding the high temperatures of the summer days and preserving the freshness and natural acidity of the grapes.
The bunches are collected in 5 kg baskets top reserve their integrity and to avoid and early fermentation

After crushing follows a cold maceration of 6-8 hours, to improve the aromatic extraction. It follows the soft pressing, the static clarification of the must and the fermentation. The fermentation last 10-12 days at a controlled temperature of 16-17 °C, to preserve freshness and aroma

4 months in steel tank

12,5%

91 kcal / 100 ml

Lemon-green colour, with intense aromas of citrus and tropical fruits, like melon and banana, some saltiness and mineral notes. On the palate it is balanced, fresh, with a good acidity and lingering finish

8-10 °C

Seafood, fish dishes, fresh and light cheese, salad and grilled vegetable.