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Calaluna Fiano Puglia IGP
Paolo Leo
2022
Calaluna Fiano Puglia IGP
Of unknown origin, Fiano is one of the most prestigious white grape varieties of southern Italy. Its roots are ancient and glorious: in the Middle Ages, it was common to find Fiano wines on the tables of kings and emperors, who loved its freshness and fruity character.
GRAPE VARIETY: Fiano
APPELLATION: Puglia IGP
PRODUCTION AREA: province of Brindisi, in Southern Italy
TRAINING SYSTEM: Counter-espalier with spurred cordon
SOIL: medium-textured
PLANT DENSITY AND YIELD: 4500 plants per hectare and 2.5 kg of grapes per plant
HARVEST: Manual harvest, carried out at night, avoiding the high temperatures of the summer days and preserving the freshness and natural acidity of the grapes. The bunches are collected in 5 kg baskets to preserve their integrity and to avoid and early fermentation.
VINIFICATION: After the crushing follows a cold maceration of 6-8 hours in order to improve the aromatic extraction. The soft pressing, the static clarification of the must and the fermentation are the next steps. The fermentation lasts 10-12 days at a controlled temperature of 16-17 °C, to preserve freshness and aroma.
AGEING: on its lees for about 3 months, to increase its complexity and character.
ALCOHOL: 13%
CALORIES: 91 kcal / 100 ml
TASTING NOTES: lemon-green colour, with intense aromas of citrus and tropical fruits, like melon and banana, some saltiness and mineral notes. On the palate it is balanced, fresh, with a good acidity and lingering finish.
SERVICE: 8-10 °C
FOOD PAIRING: fish, seafood, vegetable-based dishes, flow and soft cheeses.
| Training system | Counterespalier with spurred cordon |
| Grape varieties | Fiano 100% |
| Harvest | Manual harvest, carried out at night, avoiding the high temperatures of the summer days and preserving the freshness and natural acidity of the grapes. |
| Winemaking | After the crushing follows a cold maceration of 6-8 hours in order to improve the aromatic extraction. The soft pressing, the static clarification of the must and the fermentation are the next steps. |
| Ageing | on its lees for about 3 months, to increase its complexity and character. |
| Colour | lemon-green color |
| Alcohol | 13% |
