Fiano di Avellino 2018 Fonzone DOCG
Fiano di Avellino di Fonzone is produced with Fiano grapes coming from a vineyard in the Arianiello district, in the municipality of Lapio, in the province of Avellino. The exceptional pedoclimatic vocation of the area, together with the accurate vineyard work, guarantees a high quality production. Vinification is intended to preserve all the fragrance and the aromatic integrity of the grape variety, and the wine obtained is distinguished by delicacy and refinement of hints, including fresh flowers, aromatic herbs and Mediterranean notes, accompanied by softness and good persistence on the palate.
- Fiano of Avellino
- Vino bianco
- Production area
- Production area (municipality)
- Lapio, Contrada Arianiello (AV)
- Grape variety
- 600 meters s.l.
- North, North-East
- Type of soil
- System of cultivation
- Guyot, Spalliera
- Plant density
- 2.500 plants/ha
- Type of harvest
- Harvest Time
- Early October
- Yield per hectare
- 60 q.li/ha
- First year of production
- The grapes are hand-picked and carefully transported to the winery in small boxes, so they are selected and pressed in a soft way. The fermentation is carried out at low temperature and lasts for about a month
- Aging of wine
- The wine is aged in stainless steel for five months, with periodic bâtonnage
- Gambero Rosso
- 3 glasses
- Ideal for aperitifs seafood, oysters, fish, grilled vegetables
- 0,75 l.
- Straw yellow with greenish
- Foreale and fruity that resembles citrus fruit, red pepper, lime, almond paste
- The palate is fresh and balanced, viscous and very persistent
Azienda Agricola Fonzone, situated in the Scorzagalline area, extends on a hill of about 30 hectares surrounded by an oak forest and Ifalco stream. The estate is located at a very short distance from the thermal bath of Villamaina. The vines climb on clayey and calcareous rocks pushing up from 370 to 520 meters above the sea surface.
Framed in a landscape of extraordinary beauty connotation, Azienda Agricola Fonzone Caccese benefits from excellent exposure where the vineyards coexist with fruit trees, olive trees, oaks, herbs and the updrafts evening that brush our vineyards with sulfur fumes of the Mefite valley.
“Our wines are, for smell and taste, the synthesis of all the above”
In the XIX century, the noble tradition of Irpinia grape growing, is strengthened by the establishment of the “Royal School of Viticulture and Oenology-technique” – presently named “Agricultural Technical Institute “De Sanctis “, also known as the “Irpinia Wine School ” (established by Royal Decree of 28 October 1879).
However, the oenological Irpinia skills, starts from much farther away.
The archaeological evidences trace in fact the winemaking tradition of this land already at the Greek age . The region had benefits from the influx of different populations alternating over the centuries. It was in fact thanks to the fusion of different oenological cultures as the Mycenaean, the Etruscan, the Osco-Samnite and finally the Roman if in Irpinia were made some of the finest wines of the past.
The area gets advantage by an extreme variability of its soils: in origin and geological evolution. By the orographic complexity of the sole comes a rich offering of micro-zones: where the vineyards impress the grapes with a character that is strongly linked to the territory.
Today Irpinia vaunts three great wines DOCG:
- Taurasi – (in normal and reserves) produced in 17 municipalities.
- Fiano di Avellino: white wine produced in 26 municipalities.
- Greek di Tufo white wine (types: normal
- sparkling wine) produced in 8 municipalities.
The grapevine symbol is Aglianico: wonderful red native grape, which has found its ideal habitat here (41 ° Earth parallel); in particular the biotype “Taurasi” population of several prolific clones selected studying the variability of the vineyards.
Geographic Overview: Irpinia extends into the east-central part of Campania. Its natural boards are:
East: Subappennino del Dauno
South: the river Ofanto and Picentini mounts.
West: Massicio del Partenio
North: Caudina valley, Ufita river and Miscano valley.
Irpinia has no outlet to the sea and has a mainly hilly -mountainous.
The territory and the company
The territory of Paternopoli lies in the Taurasi DOCG area, more specifically in the subarea “Campi Taurasini”. The main and most important vine variety is Aglianico, magnificent red grapes species, main source of income of the agrarian economy of the country.
Our vineyards are located 4 km from the thermal site Villamaina. Because of this the vine, brushed by the updrafts evening, are invaded by the sulfurous fumes of the nearby located thermal site. It has sense assuming that this peculiarity, as happen for the neighboring Carmasciano (famous for the unique, in flavor and taste, pecorino cheese), represent particular item of diversification for our grapes.
The estate is situated on a hill of about 30 hectares in Scorzagalline. Its vineyards lie on the various sides of the rise, taking advantage of multiple exposures. The altitude of the screws varies from 370 but 520 metres above sea level. The area includes both clay-limestone soils and untied soils textures of clear sedimentary origin; these are “delivered” by the stream Ifalco that, surrounding the hill, influences the entire area microclimate.
The estate has over 10 acres of vineyard Aglianico, planted in the years 2005-2006.
The clones diverge for exposure and position along the slope; this circumstance gives the opportunity to choose, every year, the grapes that have benefited of the most favorable climate condition.
The vineyard area is completed by over two acres of Fiano and by over two acres of Falanghina of recent plantation.
“Fascinated by the richness of this unique area, we have the privilege to cultivate our vines learning, day after day, how to interpret its peculiar nature”.
The processes that take place in the cellar are only part of the wonderful world of oenology. These have to be necessarily combined with a profound knowledge of the grapes. Only a “tailor-made” process gets in fully the essence of the grape variety.
Analysis and tastings are repeated frenetically so to interpret the numerous and continuous signals that are run by the wonderful and magical natural process that is the winemaking.
All operations, at different stages of production, are carried out with the utmost care and dedication.
Our wine cellar boasts n° 27 stainless steel tanks, with contained capacities (from 2hL to 50hL), so that is possible to make wine for homogeneous plots of land: experiencing the “terroir” effect.
After the first pouring and the induction of malolactic fermentation, the wines requiring the use of wood, are decanted into oak barriques where they stay for a period ranging from 12 to 18 months. During this time the wine, subjected to a natural settling of the finest lees and to profound changes in structure, becomes more complex and elegant.
The continuous tasting monitoring gives information on the evolution of different cuvee. Out of this process the selected cuvee are put together in order to get the best possible wine out of the year climatic conditions.
All the above is done with particular care so to ensure that the wine maintains the company “style”.
After this stage, the wine is transferred into stainless steel tanks to be further filtered and carefully bottled.
NEW CELLAR PROJECT
The project started with the idea of combining the construction of a production plant with the needs of a “wine factory”; all of this with the will to make visible every part of the production. The idea was designing a “volume” intimately linked the territory
therefore able to integrate and communicate with the surrounding hilly resulting less invasive as possible but, at the same time, without hiding.
The new winery, almost completely underground, fits discreetly in the hills of the valley of Paternopoli.
The project aims to recover a tradition of cellar building that involved the construction of underground volumes “blended” into the landscape; taking, at the same time, advantage of natural factors (moisture temperature, ventilation and low solar radiation), more suitable to the wine-processing and wine-aging.
The ancient art of winemaking, although technologically advanced today, do not ignore the laws and rhythms dictated by its natural environment; evoking the neighborhood system of values.
The structure of the winery covers a total area of about 2000 square meters. The indoor pavilions are addressed for fermentation and processing of grapes (by modern temperature controlled tanks, oak barriques and bottle stores). These have an irregular plan, in order to better integrate into the surrounding soil. Barriques and bottle stores are placed on two levels, occupying the full-height of the well illuminated windows.
The façade facing the valley is characterized by a large and varied platform roof made up of metal and a glass curtain wall. This architectural solution allows a general insight of the whole complex: with both natural daylight and artificial lighting having the scope to accentuate the perspective view.
The Cellar, completely covered by the green, has on top an outbuilding assigned to the reception and to tasting and catering events.
Furthermore, particular attention has been paid to design a cellar with a natural and ecological character. With this purpose the solar energy is recovered and used for the needs of the winery itself.
Architectural design: Sifola & Sposato architects
Project structures: Engineer Domenico Corvino