Winery MontesoleFiano Campania
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 Campania from the Winery Montesole
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fiano Campania of Winery Montesole in the region of Campanie is a powerful.
Food and wine pairings with Fiano Campania
Pairings that work perfectly with Fiano Campania
Original food and wine pairings with Fiano Campania
The Fiano Campania of Winery Montesole matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chinese fondue, light tuna-tomato quiche (without cream) or parmesan and poppy seed tuiles (5th meeting).
Details and technical informations about Winery Montesole's Fiano Campania.
Discover the grape variety: Grignolino
Most certainly Italian, it is mainly cultivated in the region of Asti in Piedmont and very little known elsewhere in Italy.
Last vintages of this wine
The best vintages of Fiano Campania from Winery Montesole are 2015
Informations about the Winery Montesole
The Winery Montesole is one of of the world's great estates. It offers 38 wines for sale in the of Campanie to come and discover on site or to buy online.
The wine region of Campanie
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
News related to this wine
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The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.