ÒRIA Fiano Sannio DOP

VINIFICATION

The grapes are harvested by hand and delivered to the winery; followed by de-stemming and soft pressing, preceded by a cryomaceration in the press under a flow of inert gas, to avoid oxidation of the must. Part of the grapes are macerated for about 20 days. After static decanting for 24 hours, the clear part of the must is decanted and inoculated with yeast strains that respect the primary aroma, namely the varietal of Fiano. The wine thus obtained remains on the fine lees until February, after which it is racked, filtered and bottled in the first ten days of March.

ORGANOLEPTIC PROPERTIES

Due to the skin maceration, the color is intense straw yellow. The scent is characterized by notes of pear, hazelnut, broom, pineapple, almond, acacia honey, gunpowder and smoked, to the taste evident hints of pear, lime and toasted hazelnut.

PAIRINGS

Fish-based dishes with good structure or white meats, sea or land-based risotto with vegetables.

CURIOSITY

Òria (from the Solopachese dialect) light breeze that blows in the morning. The vineyards of Fiano are mainly located in the hilly terrain of our winemakers, where a light and pleasant breeze, playing in the morning between the white clouds and the blue sky, gently caresses them.