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Frusufao Fiano Salento IGT

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Production characteristics

GRAPE VARIETY Fiano 100%
PLANTING TYPE Espalier
PLANTS PER HECTARE 4100-5200
AVERAGE YIELD PER HECTARE 70 quintals.
HARVESTING PERIOD End of September
HARVESTING METHOD Manual
FERMENTATION METHOD Week-long cold prefermentation to fix volatile aromas. Fermentation at 17°C for
3 weeks followed by a week of batonage of its lees
METHOD OF REFINEMENT Malolactic for 5 months in steel tanks

WINE-TASTING NOTE

Serving temperature 8-10 °C.

EYE Straw yellow with golden reflexes.
NOSE On the nose, very delicate flowery scents together with exotic fruits, white peach, cedre.
PALATE The palate is straight, dry and clean, with a good minerality.

Environmental labeling