FIANO

Technical card

Production area: North of Bari – Contrada Schinosa – Trani, at an altitude of 70 meters.
Grapes: 100% Fiano
Vineyards: 3,3 Hectares of Fiano grown espalier, vines are trained using the spurred cordon method . The vineyards are located on tufaceous and limestone rich soil with a density of 4,500 plants per hectare.
Wine making: Harvesting takes place in two time between the first and the last week of September to obtain the good acidity and the intense Fiano grape’s flavour too. A brief maceration of the grapes at temperatures below 10 ° C precedes the soft pressing of the grape skins and cleaning of the musts by simple static clarification. Alcoholic fermentation is achieved with selected yeasts at a constant temperature that never exceeds 16°C. Malolactic fermentation is never achieved.
Ageing: Ageing takes place in steel tanks. Successive refinement after bottling for 30 days before the wine is ready to be released.
Vintage:2011
Analytical data:
Alcohol: 13,21 % Vol.
Total or dry extract: 21,5 g/l
Total acidity: 5,40 g/l
Volatile acidity: 0,29 g/l
Sugar residuals: 1,1 g/l
Sulphur dioxide: 93 mg/l
Tasting notes: Citrus notes on the nose, full and rich on the palate, an elegant and well balanced wine. Fascinating and very persistent aftertaste of good complexity.
Recommended with: An ideal wine with seafood and poultry.
Serve cool at 10-12°C.