Fiano di Avellino 'Exultet' Quintodecimo 2023

Quintodecimo's Fiano di Avellino "Exultet" was born in the land of Campania, precisely in Mirabella Eclano in the province of Avellino. The artist in question is Luigi Moio, a son of art since his father Michele was already a winemaker and in the 1950s launched Falerno, a famous local wine adored by the ancient Romans, back on the market. After his studies in Burgundy and having delved into the scientific aspects of wine aromas, Luigi returned to his homeland and with his wife Laura inaugurated his business in 2001, which over time has grown with his experience, so much so that today it has become a point of reference for national and international wine production.

The grapes of Quintodecimo's Fiano di Avellino "Exultet" come from the Lapio vineyard, located about 570 meters above sea level. The soil here is mainly composed of clay and limestone for wines with a structured and decisive character; as for the climate, heavy rains are usually present during the winter, the latter affected by cold temperatures and heavy snowfall, while summers present mild temperatures, never excessively sultry. The vineyard's exposure is south/west, an ideal position for the sun to consistently hit the rows and give them full ripeness. Grapes are harvested between the end of September and the first ten days of October. Harvesting is by hand in crates of about 15 kg; in the cellar the whole bunches are subjected to long, soft pressing. Fermentation takes place 70% in steel vats and 30% in first-passage barriques. It ages for 8 months on fine lees, regularly resuspended in the wine.

The color of Quintodecimo's Fiano di Avellino "Exultet" is a bright straw yellow with bright greenish reflections; the bouquet of aromas is reminiscent of linden leaves, those of acacia and herbs such as thyme with hints of exotic fruit and candied citrus. On the palate, it is elegant, enveloping and powerful with a perfect balance also due to the fresh and savory final hints that recall drinking cup after cup. It pairs perfectly with grilled fish dishes, shellfish and crustaceans as a condiment to pasta dishes; also interesting with fresh cow's milk cheeses and vegetarian dishes. Perfect to store in one's personal cellar and reserve it for romantic evenings at sunset, enjoying the genuine flavors of Irpinia expertly declined.