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Montesole Fiano di Avellino 2002

Other White Blends from Italy
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    Winemaker Notes

    Straw yellow in colour, right after the vinification it is intense and fruity on the nose, dry and harmonic in taste. This wine stands among the rare ageworthy white wines.

    Food Pairing
    Elected to accompany the most appealing recipes of the Mediterranean cuisine based on fish dishes, seafood, white meats, excellent as an aperitif.

    Critical Acclaim

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    Montesole

    Montesole

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    Montesole, Italy
    The Azienda Agricola Colli Irpini SRL (limited responsibility company), situated on the picturesque hills that separate the Irpinia and Sannio districts in the region of Campania, was founded in 1990 and started production in 1996. The fertile terrains, the vulcanic soil and the unparallel solar exposure gifted this land with precious Doc and Docg vineyards descended from excellent Hellenic and Latin vines. Since the first vinification, it has been the firm will of the owner - already an esteemed agronomist - together with the oenologist Mr. Di Renzo, genial and concetrated on success, to study scrupulously the autochthonous vines and grapes with the purpose to produce wines of superior quality that keep constant and consistent characteristics. The important reviews and the numerous awards, despite its young age, reflect the success of the company so far, which now ranks among the most important wineries in the region and forebode its future potential.

    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola and of course, Pinot Grigio.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    NWL695175_2002 Item# 78220