Other White Wine
Di Meo Fiano di Avellino 2021
Drink now or hold it for 2-3 years. No need to decant.
The Di Meo winery was founded in the 1980s when the brothers Erminia, Generoso, and Roberto Di Meo took over the historic farm of their parents, located a few kilometers from Avellino, in the municipality of Salza Irpina. The property, which once belonged to the Caracciolo Princes, is surrounded by gentle and breezy hill slopes, dominated by a characteristic 18th-century hunting lodge. The company produces excellent wines from the most common native varieties in Irpinia, such as Fiano, Greco, Aglianico and Coda di Volpe.
The Fiano di Avellino of the Di Meo winery is produced with 100% Fiano grapes, coming from twenty-year-old vines located on predominantly clayey soil at an altitude of about 520 m a.s.l. The harvest is manual, and after a soft pressing of the grapes, fermentation takes place in stainless steel tanks at a controlled temperature. The wine is then aged for about 3 months in steel, and then for 3 additional months in the bottle.
In the glass, the wine shows a brilliant straw yellow color. The nose is very intense with a prevalence of fruity notes of peach and pear, papaya and lychee, and citrus, together with a delicate and interesting mineral trace. It is a balanced wine, easy to drink, and has notable persistence and pleasant finesse. Serve it chilled at around 10°C. Try it with fish, especially sea bream or baked turbot, potato pie, ricotta, spinach ravioli, and vegetarian pies.
The Di Meo winery was founded in the 1980s when the brothers Erminia, Generoso, and Roberto Di Meo took over the historic farm of their parents, located a few kilometers from Avellino, in the municipality of Salza Irpina. The property, which once belonged to the Caracciolo Princes, is surrounded by gentle and breezy hill slopes, dominated by a characteristic 18th-century hunting lodge. The company produces excellent wines from the most common native varieties in Irpinia, such as Fiano, Greco, Aglianico and Coda di Volpe.
The Fiano di Avellino of the Di Meo winery is produced with 100% Fiano grapes, coming from twenty-year-old vines located on predominantly clayey soil at an altitude of about 520 m a.s.l. The harvest is manual, and after a soft pressing of the grapes, fermentation takes place in stainless steel tanks at a controlled temperature. The wine is then aged for about 3 months in steel, and then for 3 additional months in the bottle.
In the glass, the wine shows a brilliant straw yellow color. The nose is very intense with a prevalence of fruity notes of peach and pear, papaya and lychee, and citrus, together with a delicate and interesting mineral trace. It is a balanced wine, easy to drink, and has notable persistence and pleasant finesse. Serve it chilled at around 10°C. Try it with fish, especially sea bream or baked turbot, potato pie, ricotta, spinach ravioli, and vegetarian pies.
Description
Drink now or hold it for 2-3 years. No need to decant.
The Di Meo winery was founded in the 1980s when the brothers Erminia, Generoso, and Roberto Di Meo took over the historic farm of their parents, located a few kilometers from Avellino, in the municipality of Salza Irpina. The property, which once belonged to the Caracciolo Princes, is surrounded by gentle and breezy hill slopes, dominated by a characteristic 18th-century hunting lodge. The company produces excellent wines from the most common native varieties in Irpinia, such as Fiano, Greco, Aglianico and Coda di Volpe.
The Fiano di Avellino of the Di Meo winery is produced with 100% Fiano grapes, coming from twenty-year-old vines located on predominantly clayey soil at an altitude of about 520 m a.s.l. The harvest is manual, and after a soft pressing of the grapes, fermentation takes place in stainless steel tanks at a controlled temperature. The wine is then aged for about 3 months in steel, and then for 3 additional months in the bottle.
In the glass, the wine shows a brilliant straw yellow color. The nose is very intense with a prevalence of fruity notes of peach and pear, papaya and lychee, and citrus, together with a delicate and interesting mineral trace. It is a balanced wine, easy to drink, and has notable persistence and pleasant finesse. Serve it chilled at around 10°C. Try it with fish, especially sea bream or baked turbot, potato pie, ricotta, spinach ravioli, and vegetarian pies.
The Di Meo winery was founded in the 1980s when the brothers Erminia, Generoso, and Roberto Di Meo took over the historic farm of their parents, located a few kilometers from Avellino, in the municipality of Salza Irpina. The property, which once belonged to the Caracciolo Princes, is surrounded by gentle and breezy hill slopes, dominated by a characteristic 18th-century hunting lodge. The company produces excellent wines from the most common native varieties in Irpinia, such as Fiano, Greco, Aglianico and Coda di Volpe.
The Fiano di Avellino of the Di Meo winery is produced with 100% Fiano grapes, coming from twenty-year-old vines located on predominantly clayey soil at an altitude of about 520 m a.s.l. The harvest is manual, and after a soft pressing of the grapes, fermentation takes place in stainless steel tanks at a controlled temperature. The wine is then aged for about 3 months in steel, and then for 3 additional months in the bottle.
In the glass, the wine shows a brilliant straw yellow color. The nose is very intense with a prevalence of fruity notes of peach and pear, papaya and lychee, and citrus, together with a delicate and interesting mineral trace. It is a balanced wine, easy to drink, and has notable persistence and pleasant finesse. Serve it chilled at around 10°C. Try it with fish, especially sea bream or baked turbot, potato pie, ricotta, spinach ravioli, and vegetarian pies.
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