Macchie Santa Maria
Woods in Lapio - Fiano di Avellino Riserva DOCG
Woods in Lapio - Fiano di Avellino Riserva DOCG
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€ 35,00
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TYPE: WHITE WINE
GRAPE VARIETY: Fiano 100%.
TRAINING SYSTEM: Guyot.
GRAPE HARVEST: Beginning of October.
AGE OF GRAPEVINES: 15 years.
GRAPE HARVEST: Beginning of October.
AGE OF GRAPEVINES: 15 years.
PRODUCTION AREA: Lapio (Av), Irpinia, Campania.
TYPE OF SOIL: Sandstone-clayey.
EXPOSURE: South.
ALTITUDE: 450m a.s.l.
EXPOSURE: South.
ALTITUDE: 450m a.s.l.
OENOLOGICAL INFORMATION: Fermentation: at 15°C
for 30 days in stainless steel 316 containers.
Refining method and period before bottling:
6 months in stainless steel tank; 2 months in tonnau;
4 months minimum in bottle
for 30 days in stainless steel 316 containers.
Refining method and period before bottling:
6 months in stainless steel tank; 2 months in tonnau;
4 months minimum in bottle
ORGANOLEPTIC PROFILE: Boschi a Lapio is our selection
of the best Grapes from a single plot chosen to
produce our reserve. Wine designed to enhance the
great longevity and complexity of Fiano. With great
aromatic finesse, freshness and liveliness. The color
is straw yellow; the scent is intense, pleasant and
characteristic , with marked nutty notes and floral
sensations; to the the palate is dry and fresh on a
slightly acidic vein. The note that however returns
with major frequency both on the nose and on the
palate is the dried fruit, especially toasted hazelnuts.
of the best Grapes from a single plot chosen to
produce our reserve. Wine designed to enhance the
great longevity and complexity of Fiano. With great
aromatic finesse, freshness and liveliness. The color
is straw yellow; the scent is intense, pleasant and
characteristic , with marked nutty notes and floral
sensations; to the the palate is dry and fresh on a
slightly acidic vein. The note that however returns
with major frequency both on the nose and on the
palate is the dried fruit, especially toasted hazelnuts.
GASTRONOMIC COMBINATIONS: It is recommended to
serve it at a temperature of 10°C combined with first
courses fish, shellfish, dishes based on white meats
and aged cheeses.
SERVING TEMPERATURE: 8°-10°C.
serve it at a temperature of 10°C combined with first
courses fish, shellfish, dishes based on white meats
and aged cheeses.
SERVING TEMPERATURE: 8°-10°C.
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