Denominazione di Origine Controllata e Garantita (D.O.C.G.)
"Serrapiano" this propriatory name is the combination of “Serra,” name of the location, and of “Apiano,” the historical name of the Fiano di Avellino grape.
Grape variety: Fiano di Avellino 100%
Soil: clay-limestone deep, with volcanic elements.
Vineyard location: Irpinia, in the hamlet of Serra in the municipality of Pratola Serra. Farm: Ventole.
Exposure and altitude: South 400 meters a.s.l.
Vine age: 20 yrs. avg.
Vine training: horizontal espalier with guyot pruning
Density: 3,000 vines per hectare (2.47 acres)
Area: 0.5 hectare = 1.24 acres
Yield per hectare: 5 tons
Winemaking: The grapes are rigorously picked by hand; Only the best must is used for the Fiano di Avellino SERRAPIANO. The must is fermented with great care in stainless steel tanks with the use of indigenous yeasts, without temperature conditioning. Replacing the wine rests in the tanks for about 6 months, on its lees to give complexity and structure. It will then be bottled at the beginning of the Summer following the harvest and sold after another 6 months of aging in bottle at least 1 year after the harvest.
Organoleptic properties: Straw yellow color with sometimes loaded reflections. The nose is intense and complex, giving off smoky, iodized and flint notes. In the mouth it is enveloping,
Almost brackish, broad and rhythmic in its very long salty sip.
Food pairing: Goes well with crustaceans and mollusks, but also with hearty taste dishes, soups and grilled white-meats.
Tips: acquires more elegance if aged for a few years.
Serving temperature: 10-12° C
Avg. production: 2,000 btls
First vintage: 2014