Denomination: Fiano di Avellino D.O.C.G.

Composition: Fiano 100%

Production area: Salza Irpina (AV)

Year of planting: 2003

Altitude: 520 m above sea level

Soil: predominantly clayey

Exposure: North-East

Planting density: 5,000 vines per hectare

Training method: espalier with unilateral Guyot pruning

Yield: 60 quintals per hectare

Harvest period: first ten days of October

Vinification: manual harvesting of selected bunches in 15 kg boxes, destemming, cryomaceration and soft pressing of the grapes, fermentation in stainless steel tanks at a controlled temperature, aging for approximately 3 months in steel, aging for approximately 3 months in the bottle.

Organoleptic characteristics: straw yellow in colour, the nose is very intense: fruity notes of peach, litchi and citrus fruits prevail, together with a light mineral trace. Balanced and elegant on the palate, easy to drink and notable persistence.

Recommended pairings: potato gateau; ricotta and spinach ravioli; sea bream baked in foil.