Pale golden in color, clear and bright. The nose has pears with a slight herbal note. Medium bodied. Dry. On the palate, this is refreshing with some depth. Moderate acidity. The palate has pears, minerals and slight wax. Moderate finish. This will work well with lighter foods but a Margherita pizza would work well, too. Drink over the next couple of years.
This is a wine with an interesting story and it was nice to get to try it. Roberto Di Meo utilized late harvest grapes but fermented it dry. It was then aged in stainless steel before bottling. The first release of the wine was in 2014. The wine has gotten rave reviews from some critics and less so, from others. It is made from the Fiano di Avellino grape in southern Italy. Fans should keep an eye out as this is a difficult sell and will occasionally appear on close out sites such as WTSO. As for this bottle, it bottle 7536/9000. Light green/gold in color, very light and fresh and h
I don't see this wine often, so it is always a treat to try. Made from the Fiano grape. Light golden in color, clear and bright. The nose has pears, slight nutty note, "white" floral qualities, and just a bit of pineapple. Medium to full bodied. Good acidity. On the palate, this took about twenty minutes to open and then was singing. A lively wine with nice minerality. Pineapples, some honeydew, and some citrus. Long finish. very nice on its own, but better with food. It went well with a Veggie Flatbread but even better with a Carmelized Onion Flatbread. Long finish. Drink over
This is a really interesting white wine from southern Italy. It is 100% Fiano grapes. They are vinified in buried amphora lined with beeswax with their skins. They are then aged for a time in wood barrels before being bottled. Light golden in color with a touch of deeper hues. The nose is different with dried flowers, some earthiness, and a bit of lemony notes. Light to medium bodied. On the palate, this has a round mouthfeel but good acidity. Lemony notes with a bit of funk. Long finish. This would be excellent with most fresh seafoods. As for ageing, it should go another few ye
