Winery Massimo LeoneFiano
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 Massimo Leone
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fiano of Winery Massimo Leone 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 Massimo Leone matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of soy and shrimp noodles, nanie's diced ham quiche or baked chestnuts.
Details and technical informations about Winery Massimo Leone's Fiano.
Discover the grape variety: Italia
Intraspecific cross between Bicane and Hamburg Muscat obtained in Italy in 1911 by Luigi and Alberto Pirovano of Vaprio d'Adda, entered in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Fiano from Winery Massimo Leone are 2017, 0
Informations about the Winery Massimo Leone
The Winery Massimo Leone is one of of the world's greatest estates. It offers 17 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
