Fiano di Avellino "Alimata" DOCG - Villa Raiano Winery

Fiano di Avellino " Alimata " DOCG the wine takes its name from the " Alimata " district of the municipality of Montefredane in the province of Avellino which you come across going up towards the town on the side of the hill that faces east. Here, at 350 meters above sea level, there is our two-hectare vineyard where we grow the grapes we use for this wine. The soils are composed of very tenacious clays on a marly base. The vinification is simple but developed over long periods: it takes place in steel vats where it ages on the fine lees for twelve months and a further twelve months of ageing are carried out in the bottle. All this to express the elegance that distinguishes the Fiano of this area.

100% Fiano grapes
First vintage 2009
Origin of the grapes Montefredane (Avellino)
Altitude 350 m above sea level
Training system: espalier, guyot
Planting density 4000 vines/ha
Grape yield 60 q/ha
Characteristics of the very compact marly clay soil
on the surface with a good presence of skeleton
Harvest first week of October
Vinification: static decantation of the must after soft pressing of the whole bunches; inoculation with selected yeasts on the clear, fermentation in steel.
Aged for 12 months on the fine lees and refined in the bottle for another 12 months
Fermentation in stainless steel tanks at 16°C
Bottling in October of the year following the harvest

Beautiful bright yellow color with faint green refractions
Nose a wine with a surprisingly fine and elegant nose played entirely on subtle but persistent notes of freshly cut grass, nettle, green apple, juniper berries. In the background, a strong mineral impact of chalk and wet stones, makes this wine complex and persistent
Palate elegant and rich at the same time. Great dynamism between soft alcoholic sensations and a vibrant acidity. Long aromatic persistence
Recommended pairings : perfect with raw and/or smoked fish carpaccio and oysters
Dishes to pair: Saffron prawns, Sea bass carpaccio, Pasta with “new” oil and country vegetables, Grilled prawns, Spaghetti with sea urchins, Red mullet in a hazelnut crust, Smoked swordfish carbonara