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Grapes: Fiano 100%
Pruning: guyot bilateral
Yield: 60 q.them
Average age of vines: 20 years
Harvest: End of September
Vinification: The Jug is vinified with a long maceration of the skins. The fermentation of the grapes, only separated from the stems takes place inside of terracotta pots (quartare) underground in the barrel cellar of the winery. You take advantage as well of the natural control of the temperature and of the closeness with the natural forces of winter seem to go in the ground, such as the farmers knew it well and as it seems to suggest that the dormancy of the vine and fruit plants. You need to try a wine in the container is “alive”, an alternative to wood, and without the limits of a material “cold” as steel can give to the development of a wine, which prompted us to use the ancient practice of wine-making in terracotta to express better the contact between the skins and the must-wine, in the transformation of our Fiano. The quartare are filled with the fruit just destemmed and, after three cycles of filling a part of the new wine is left to rest with its skins and its noble lees, 60 to 90 days depending on the year and then the past in wood for 9 months to raise even more to its complexity and its structure.
Ageing:in bottle for 6 months
Tasting notes: The sight is the net in its integrity, never oxidized, rich disfumature golden and green tones. It expresses, with obvious spicy notes of anise and hawthorn, apple annurca, acacia honey and chestnut, orange blossom and camomile. The palate is elegant with nuances of minerals and the depth of the drink, good body, enriched with good sweet tannins perfectly balanced by the softness and well supported by good acidity.
Service temperature: 16 °C
Alcohol: 13 %
Food pairing: cold Meats and salami, pasta with fish, or tomato, seafood risotto, vegetable risotto, grilled fish.
Notes: The Jug is a brilliant expression of Fiano di avellino vinified in amphora on the skins: great interpretation of the terroir of the Picentini Mountains and salerno.
It owes its name to a particular type of amphora used, called ‘jug’: a container in terracotta from the ancient origin of farmers, once widespread in the south of Italy.