How it tastes
Chamomile, stone fruit and candied citron on the nose, with restrained lemon and a clear mineral thread. The palate is creamy from a year on the lees but stays fresh and driven, finishing long and stony. Fiano.
The producer
Feudi di San Gregorio has been one of the leading names in the revival of southern Italian wine since the company began in the mid-1980s, with the aim of safeguarding local traditions and unlocking the potential of indigenous grapes such as Fiano, Greco, Falanghina and Aglianico. The fruit comes from the Pietracalda vineyard in Irpinia, a highly parcelled hill zone between two Apennine chains that was awarded DOCG status in 2003; the vines average 20 to 25 years and grow in clay and calcareous soils over volcanic subsoil at 400 to 600 metres, among chestnut woods, fruit trees and an experimental garden of ancient plant varieties. After careful selection the grapes were fermented in stainless steel at 16 to 18°C to hold the purity of the fruit, then matured 12 months on the lees with periodic bâtonnage for texture and complexity.
Food and drinking
Serve at 10 to 12°C. Good with roast chicken, veal with lemon, a seafood risotto or a mild sheep's cheese. It is drinking well now and has the structure to develop for a decade and more. Sealed with a DIAM cork. Suitable for vegetarians and vegans.