||Second half of October. For the production of this Fiano di Avellino only the best grapes from the Montefalcione vineyard, "CERTIFICATO BIO", are used. In this regard a careful selection of grapes is made and the harvest is strictly manual.
||Pressing of grapes that are cooled quickly to 50 °F for 4-6 hours. Soft crushing grapes with static decantation. Fermentation at 57-60 °F in steel vats for 15 days. Malolactic fermentation is not done
||Fine with seafood especially shellfish, pasta with sauces and white meats.
||Price Donnachiara Fiano di Avellino Bio Empatia 2018 € 15.38