FIANO DI AVELLINO D.O.C.G
Fiano di Avellino is a D.O.C.G. whine wines produced by Agricola Bellaria.
Fiano di Avellino is a firmly stractured and mouthfilling wine produced in the vineyards in Monftefalcione.
It has a more or less intense straw yellow color, enhanced by lime green highlights.
The herbal notes typical of Fiano Avellino come together with hints of nuts, like almonds and hazelnuts, citruses and apples.
Fiano di Avellino is fined in stainless steel tanks and is treated with the “Batonnage” technique, that conditions the wine in its lees for at least one year. The wine is stirred with a stick so that the lees lying at the bottom come up in suspension. Yeast autolysis is facilitated and the wine takes parietal mannoproteins, protective colloids that bond the more reactive tannins.
Fiano di Avellino’s wine production doesn’t exceed the 10 tons per hectare and the maximum grapes yield is not more than 70%.
An intense and pleasant aroma and a frensh and harmonious flavour make Fiano di Avellino a perfect wine to match fish, shellfish, prawns, non-seasoned cheeses and white meat. Fiano di Avellino goes wounderfully as an aperitif too.
Vitis Apicia, Fiano di Avellino ’s grape variety was brought in Italy by Greeks. The first Fiano vines were planted in Lapio, the same municipality where the wine is still produced nowdays. The name Vitis Apicia o Apina come from a peculiarity of this very sweet grape that attracts bee sworms in the vineyards. From Apina came Apiana, then Afiana and then Fiano.
– Gold Medal | Best Italian White Wine 95 Pt – IWC 2019
– Bronze Medal | International Wine Challenge 2017
– Bronze Medal | Los Angeles International Wine Competition 2017
– Silver Medal | Decanter Asia Wine Awards 2016
– Commended | Decanter Asia Wine Awards 2015
– 2 Stelle | Bellavita Awards London 2015
– 87 Points | WineEnthusiast
– Bibenda | 2017
Fiano di Avellino D.O.C.G.
Technical Data Sheet
1900 vines per hectare
MAX. YIELD PER HECTARE
MAX. ALLOWED YIELD
70% – used 65%
Hilly Montefalcione (AV), Pratola Serra (AV), 580 m
Espalier – guyot
By hand, in crates, in the first ten days in October
WINE MAKING METODH
De-stemming – 24 hrs pellicular maceration at temperatures of 5/6°C, soft pressing, natural settling and inoculation of selected yeasts. Controlled temperature fermentation, refinement and bâtonnage for 3 months in steel, bottling.