Radici Fiano di Avellino DOCG

Tradition is of value only insofar as it demands coherence and credibility in taking decisions that may from time to time may be asked of those involved in the pursuit of excellence.

The Mastroberardino family has been dipped in the world and culture of winemaking for about three centuries. The most authoritative reports suggest that one Berardino, taking the professional title 'Mastro' - master craftsman - began the lineage in the seventeen hundreds. Once it had chosen its headquarters in Atripalda in the heart of the Irpinia winemaking region^?, still the site of the ancient cellars, the family inextricably linked its fate to the cult of wine.

Since then, ten generations have run the business, seeing periods of both expansion and contraction, recurring circumstances in the history of family businesses of ancient origin.

100% Fiano. Radici was the result of a search for the ideal match of vine and terroir^?. The complexity^? of its character is highlighted by its careful fermentation^? in oak^?. The label reproduces a detail of a painting by Micozzi, which adorns the vaults of our maturation^? cellars.

Chalky clayey soil. Guyot^? training system. Period of harvest: First half of October. Yield^? per hectare^? 7000 Kg.

Off-skins vinification^? followed by a 5 months stay on the yeast^?.

Bottle refined for 3-4 months.

Colour: Straw yellow.
Bouquet^?: A multitude of aromas, including pear, pineapple, acacia, toasted nut, honey^? and hay.
Palate^?: Excellent acidity^? yet fine smoothness. The opening characterization of white peaches and grapefruit^? is followed by a backdrop of of nuts and almonds.

Alcohol^? content 13%.

Fine as an aperitif^?, especially with toasted nuts, it also matches to perfection any seafood and haute cuisine fish dishes.

Serving temperature 10 - 12°C.

It reaches its optimal point of development after 3-4 years from harvest.

Please don't hesitate to contact us for this or any other of your wine requirements.