Composition: 100% Fiano

Production area: Salza Irpina (AV)

Year planted: 2003

Altitude: 520 m above sea level

Soil: Predominantly clay

Exposure: Northeast

Plant density: 5,000 vines per hectare

Training system: Espalier with unilateral Guyot pruning

Yield: 60 quintals per hectare

Harvest period: First ten days of October

Vinification: Manual harvest of selected bunches in 15 kg crates, destemming, cold maceration and soft pressing of the grapes, fermentation in stainless steel tanks at a controlled temperature, maturation for approximately 3 months in stainless steel, and aging for approximately 3 months in bottle.

Tasting notes: Straw yellow in color, it has a very intense nose, dominated by fruity notes of peach, lychee, and citrus, along with a light minerality. Balanced and elegant on the palate, easy to drink, and remarkably persistent.

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