Winery EpicuroFiano
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Fiano from the Winery Epicuro
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fiano of Winery Epicuro in the region of Puglia is a powerful.
Food and wine pairings with Fiano
Pairings that work perfectly with Fiano
Original food and wine pairings with Fiano
The Fiano of Winery Epicuro matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mussels with rosemary and barbecue, spinach and goat cheese quiche or beet hummus dip.
Details and technical informations about Winery Epicuro's Fiano.
Discover the grape variety: Négret Canourgue
Originating very certainly from the high valley of the Tarn aveyronnaise and lozérienne. It was confused for a long time with Abouriou, and as a result it still exchanges, wrongly, a few synonyms. It is very little multiplied, almost unknown in the other French wine regions.
Last vintages of this wine
The best vintages of Fiano from Winery Epicuro are 2019, 2018, 2017, 0
Informations about the Winery Epicuro
The Winery Epicuro is one of of the world's great estates. It offers 47 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
