Style
Crisp, Delicate, Medium Bodied
Feudi di San Gregorio Fiano di Avellino 2018
Feudi di San Gregorio was established in 1986 in Sorbo Serpico, a tiny village in Campania’s Irpinia region, near Mount Vesuvius, by the Capaldo and Ercolino families from Irpinia. This highly acclaimed winery Encourages us to rediscover the identity of Mediterranean flavors through indigenous grapes that reach their full potential with their modern winemaking approach. Feudi di San Gregorio’s Fiano di Avellino is grown between 650 - 1,650 ft above sea level in moderately deep, slight to moderately calcareous on the surface and calcareous at deeper level soil. It is a true expression of this native grape that pairs well with shellfish and grilled seafood.
Images
Details
https://www.uncorked.com/Feudi-di-San-Gregorio-Fiano-di-Avellino-2018/0022200402018.html-
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Varietal
Fiano
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Flavor
Apple, Peach, Pear
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Aroma
Strong aromas reminiscent of the Mediterranean with fresh flowers, chamomile, yellow peach and candied orange.
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Pairings
Vegetable Dishes, Appetizers, Goat Cheese, Light White Fish
$24.99
Feudi di San Gregorio was established in 1986 in Sorbo Serpico, a tiny village in Campania’s Irpinia region, near Mount Vesuvius, by the Capaldo and Ercolino families from Irpinia. This highly acclaimed winery Encourages us to rediscover the identity of Mediterranean flavors through indigenous grapes that reach their full potential with their modern winemaking approach. Feudi di San Gregorio’s Fiano di Avellino is grown between 650 - 1,650 ft above sea level in moderately deep, slight to moderately calcareous on the surface and calcareous at deeper level soil. It is a true expression of this native grape that pairs well with shellfish and grilled seafood.
Wine Facts
BOTTLE SIZE
750 ml
ALCOHOL %
13%
AGING
Aged 3 months in stainless steel on the lees with an additional month in bottle prior to release.
FERMENTATION
Grapes are harvested in early to mid-October. Immediately following harvest, grapes are de-stemmed and undergo a gentle press followed by cold settling at 57˚F for 24-48 hours. Fermented in stainless steel between 61 - 64˚F. No malolactic fermentation.
