Roots Fiano di Avellino DOCG
From a careful and continuous research to identify the best combination of vine and territory, Radici was born, in a conception in which the complexity of the characters is enhanced by an unusual density for a white wine, which gives it solidity and thickness: a return to "roots". The wine is produced on the Santo Stefano del Sole estate, a place where the Mastroberardino family's commitment to viticulture was inaugurated at the beginning of the 1700s. The label reproduces features of a painting by Maria Micozzi, made on a vault of the cellar's aging caves.
NAME
Fiano di Avellino DOCG
VARIETY
100% Fiano di Avellino
VINEYARD
The estate is Santo Stefano del Sole, with a south-west exposure and a loamy-sandy soil, deep, rich in mineral elements, well drained. The average altitude is 550 m. s.l.m., the training system is espalier with guyot pruning with a planting density of 4,000 plants / ha and a yield of about 60 q / ha and about 1.5 kg / plant.
AGE
20 years
PERIOD AND COLLECTION SYSTEM
Second half of October. Manual harvest.
VINIFICATION AND AGING
Classic white vinification in steel tanks (about 20 days) at a controlled temperature (16 ° C-18 ° C). Aging in the bottle for three / four months.
- Anno
- 2021
- Color
- Giallo paglierino
- Region
- Campania
- Profumi
- aromatic herbs and floral notes
- Gusto
- white peach and dried fruit
Cantine Mastroberardino is an iconic name in Italian winemaking, celebrated for its pioneering role in promoting the indigenous grape varieties of Irpinia and Campania.
Founded in 1878 in Atripalda, Avellino, this family-run company holds a rich historical legacy spanning ten generations, preserving the ancient winemaking traditions of the region. Its estates are located in Irpinia, the birthplace of three DOCG wines: Greco di Tufo, Fiano di Avellino, and Taurasi. Divided into various areas of the region, these estates aim to conserve the identity and protection of unique terroirs. Mastroberardino is committed to safeguarding and promoting valuable grape varieties, including Aglianico, Fiano, Greco, Falanghina, Piedirosso, and Coda di Volpe, with roots that delve into the history of Greek colonization and ancient Rome.