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Fiano Sannio "Colle di Tilio" DOP LA GUARDIENSE

Campania
Fiano Sannio Dop
2020
Sku: 3878
Until stocks
Q.ty
€ 9.90 € 11.90
Shipping within Monday 06 December, if you order today

Opzione Quantità

2 bottles
€ 19.80
Purchase
-17%
3 bottles
€ 29.70
Purchase
-17%
6 bottles
€ 59.40
Purchase
-17%

Awards and honors

Punteggio sommelier
90/100
2021

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It is in the heart of Sannio near Benevento that La Guardiense was born in 1960, one of the most rem...
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Wine Characteristics

Winery
LA GUARDIENSE
Region
Campania
Wine list:
Fiano di Avellino
Denomination:
Fiano Sannio Dop
Vintage:
2020
Grapes:
100% Fiano
Alcohol:
13,00%
Dimension:
Standard bottle
Cl:
75cl
Style:
Light and fresh
Pairing:
Aperitif, Risotto with seafood, Hot appetizers of fish, Crustaceans, fresh cheese, Branzino, Grilled Fish, Tartare-fish carpaccio
Sulfites:
Contains sulfites
Code ICQRF:
BN/16
Winerry's Headquarter:
Cantina Sociale La Guardiense - Guardia Sanframondi (BN) - Via Santa Lucia, 104

Descrizione vino

This wine represents the core of the Crù line. The vine wisely used by the technicians of La Guardiense cellars is 100% pure Fiano. The origin is the classic one of the territory of Sannio Beneventano, in the western part of Campania. Harvest takes place in the first half of September. Vinification starts immediately after the harvest and involves the use of cryo-maceration at 8 ° C in reduction with the following soft pressing, fermentation in stainless steel, for 15 days at a controlled and constant temperature of 13 ° C.

 

Fiano Sannio Colle di Tilio DOP’s features

A straw yellow colour with green reflections. Scent has characteristic floral notes and of white pulp fruit too. Taste on the palate is fresh, with excellent balance and great harmony before a pleasantly almondy finish.

 

Suggested food pairings while tasing this wine of La Guardiense Winery

An excellent wine with first courses based on fish, shellfish, scampi, octopus, baked fish, non-aged cheeses, white meats. Excellent as an aperitif. The optimum serving temperature is 10 ° C.

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