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Monte Faliesi Fiano di Avellino 2009

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  • 2009

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Tasting Notes:

Appealing aromas fill the nose, while flavors of ripe pears, honey and toasted hazelnuts envelope the palate.

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  • SN: 88

    Snooth Editorial Score

    88

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Almond and granite greet the nose here along with light notes of heather and ginseng. In the mouth this is all business, very crisp and focused, al... Read more

Light and crisp palate with a perfect finish. Lemon undertones and a hint of honeycomb make for a perfect summer sipping wine Read more

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Suggested Recipe Pairing

Northern Italy Sun-dried Tomato and Italian Sausage Risotto featuring RiceSelect™ Arborio Rice

RiceSelect™ Arborio Rice has a naturally creamy texture, which makes it the perfect choice for risotto dishes and Italian White Wines

View Recipe »


Editorial Reviews for Monte Faliesi Fiano di Avellino

Snooth User: Gregory Dal Piaz
8906588,146
3.50 5
04/06/2012

Almond and granite greet the nose here along with light notes of heather and ginseng. In the mouth this is all business, very crisp and focused, almost strict with a fine balance of crisp bitter apple fruit interlaced with mineral, and gentle herbal tones. There’s a touch of toasted herb on the backend along with notes of almond extract and minerals that flow on to the long finish. This is lovely, really poised yet with plenty of rich fruit, a lovely expression of Fiano. 88pts

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User Reviews for Monte Faliesi Fiano di Avellino

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Snooth User: Kristin Watts
8549492,199
3.50 5
04/09/2012

Light and crisp palate with a perfect finish. Lemon undertones and a hint of honeycomb make for a perfect summer sipping wine

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Winemaker's Notes:

Harvested by hand in October, the must underwent carbonic maceration for 48 hours in stainless steel tanks at an extremely low temperature prior to alcoholic fermentation. Fermentation also took place in stainless steel over the course of 22 days at 12°C, followed by aging for 3 months, plus an additional 2 months in bottle.

Tasting Notes:

Appealing aromas fill the nose, while flavors of ripe pears, honey and toasted hazelnuts envelope the palate.

Harvested by hand in October, the must underwent carbonic maceration for 48 hours in stainless steel tanks at an extremely low temperature prior to alcoholic fermentation. Fermentation also took place in stainless steel over the course of 22 days at 12°C, followed by aging for 3 months, plus an additional 2 months in bottle.

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Chemical Analysis:

Alcohol: 13% pH: 3.3
Sugar: 2.0 grams per liter Total Acidity: 6.4 grams per liter

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