Feudi di San Gregorio Fiano Fiano di Avellino 2008

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3.44 5 0.5
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Winemaker's Notes:

This wine is made from 100% Fiano di Avellino grapes sourced exclusively from vineyards within Sorbo Serpico areas wh...

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  • WS: 86

    Wine Spectator Score

    86

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Seemed to me a lot like (unfortified) dry sherry. Both as to color and flavor. (I may write more later, because my single exposure so far is a gla... Read more

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User Reviews for Feudi di San Gregorio Fiano Fiano di Avellino

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Snooth User: Byron Leon
57886539
3.00 5
04/27/2012

Seemed to me a lot like (unfortified) dry sherry. Both as to color and flavor. (I may write more later, because my single exposure so far is a glass at room temperature. Cooling might pump my rating up by one. Takes a while because my ration is one alcoholic drink per day. Cholesterol, you know.)


Winemaker's Notes:

This wine is made from 100% Fiano di Avellino grapes sourced exclusively from vineyards within Sorbo Serpico areas which are of a mixed, clayey soil of volcanic origin with beds of volcanic sand and ash. The whole bunches are hand harvested during the middle ten days of October, destalked and crushed to stainless steel vats the must is chilled and left to cold settle before racking off the gross lees. Fermentation is at a cool, controlled temperature and the wine spends 4-6 months ageing in steel before bottling. The resulting wine is pale straw yellow in colour with elegant, floral and mineral aromas and a hint of honey. Dry and full-bodied, the palate is beautifully poised with a fine balance between succulent texture, ripe fruit flavours of peaches and pears and a cleansing, crisp acidity. A deliciously refreshing wine by itself, this really comes into its own when paired with food. Try it with rich seafood, soft cheese or pasta with a creamy sauce. A great partner to daube of squid where its richness balances the acidity of the tomatoes perfectly.

This wine is made from 100% Fiano di Avellino grapes sourced exclusively from vineyards within Sorbo Serpico areas which are of a mixed, clayey soil of volcanic origin with beds of volcanic sand and ash. The whole bunches are hand harvested during the middle ten days of October, destalked and crushed to stainless steel vats the must is chilled and left to cold settle before racking off the gross lees. Fermentation is at a cool, controlled temperature and the wine spends 4-6 months ageing in steel before bottling. The resulting wine is pale straw yellow in colour with elegant, floral and mineral aromas and a hint of honey. Dry and full-bodied, the palate is beautifully poised with a fine balance between succulent texture, ripe fruit flavours of peaches and pears and a cleansing, crisp acidity. A deliciously refreshing wine by itself, this really comes into its own when paired with food. Try it with rich seafood, soft cheese or pasta with a creamy sauce. A great partner to daube of squid where its richness balances the acidity of the tomatoes perfectly.

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