Fiano Di Avellino Fiano is produced from the homonymous grape and derives from the Latin word apis meaning bees that attracted by the sweetness of the grapes. A A QU LITA ZI IT N A A RAPE V L R /G AR IA A Y IE N - G T G S - I Y T A I I R R V N E O D - O G P O - U N P100% A I Y U L R T I R L A L E E V N A F I A T U A I NO D E E Q D N I A T I L A n the territory of Avellino, Grape variety Organoleptic profile the wine, called Fiano, was 100% Fiano. produced for the kings Color Oof Ancient Greece consumption. A light straw yellow with golden hues. Vinification The South of Italy, called “Magna Grapes are hand-picked and after a Graecia”, was the cradle of our rigorous selection, they are macered Nose civilization and the land where the at low temperature and then pressed. Fruity aromas such as apple, pear Greeks cultivated the vines that and white flowers. produced the wines that were served Fermentation is always controlled at Mouth at their banquets. low temperature. Dry, aromatic with a well-balanced acidity. Production area The wine is then left to age in stainless Vineyards are located in the hilly steel barrels on thin lees and then in area of the Fiano di Avellino D.O.C.G. the bottle. appellation, within the municipality of Lapio. Soil type Clay-like and chalky. Food palring ITALIE CAMPANIA IRPINIA Ideal with fish and shell-fish, it Benevento Benevento expresses its full potential when Caserta Avellino paired with fresh- and seawater fish. Sant Angelo Napoli All’Esca Serve at a temperature of 10°C. Salerno A16 Luogosano Atripalda Ofantina NAPOLI TAURASI - AGLIANICO Napoli FIANO DI AVELLINO Avellino GRECO DI TUFO Salerno FALANGHINA CODA DI VOLPE Training system: Guyot Yield: 50 q.l/ha Production: Bottles, 750 ml size.