24 Maggio

DENOMINATION: D.O.C.G. (Controlled and Guaranteed Designation of Origin)
GRAPE VARIETY: 100% Fiano di Avellino

Every year in September, in “24 Maggio” square in Paternopoli, the folkloric event “La Macenata” takes place, celebrating the  traditional grape pressing. The occasion attracts a large number of enthusiasts and visitors.

TRAINING SYSTEM: Vertical trellis with Guyot pruning.
HARVEST PERIOD: First ten days of October.
SOIL COMPOSITION: Hilly terrain, predominantly volcanic with areas of clay-limestone.
VINIFICATION: Morning harvest, followed by gentle pressing of the grapes; static cold clarification; fermentation at temperatures between 14°C and 16°C, followed by controlled cooling below 10°C.
AGING: One third of the must ferments slowly in barriques.

ORGANOLEPTIC CHARACTERISTICS: Chlorophyll-green, with a bright crystalline hue. On the nose, precise notes of “Limoncella” apple and white peach, with hints of hawthorn blossom. On the palate, soft and dense grape pulp. 

PAIRINGS: Pairs harmoniously with savory fish and shellfish dishes such as sautéed clams, fish soups, peppered mussels, vegetables, fresh cheeses, and pasta dishes.