prezzo a partire da 20,00

La nuova annata sarà disponibile dal 1 settembre 2019.

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Alimata is the name of a district of Montefredane town, province of Avellino, located on the eastern slope of the hill which brings to the town.
Here, at 350 m asl, there is our vineyards of 2 hectares where we grow the vines to produce the grapes used for this wine. The soil is made of hard clay based on marly layers.
The wine making is simple but based on long processing times: it takes place in stainless steel tanks where it ages on fine lees for 12 months and then 12 months in bottle.
This process is aimed at expressing the elegance of Fiano grapes coming from this area.

Additional information


750 ML, 1,5 L


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Typology white wine
Appellation Fiano di Avellino Docg – Dop
Grape Fiano 100%
First vintage produced 2009
Vineyard location Montefredane (Avellino)
Altitude 350 m asl
Vine Training/Pruning guyot
Vineyard design 4000 vines/hectare
Grape yield 60 quintals/hectare
Type of soil marly-clay, compact on surface with a good presence of skeleton
Harvest time first week of October
Wine making sedimentation after gentle crushing of whole bunches, inoculated fermentation with selected yeasts, fermentation in stainless steel tanks. On fine lees for 12 months in stainless steel tanks, 12 months in bottle
Fermentation in stainless steel tanks at 16°C
Bottling time in the month of October following the harvest

Appearance bright lemon with greenish hints
Nose surpringly elegant bouquet with fine but long-lasting flavours of fresh grass, green apple, nettle, juniper berries. On the background a strong mineral touch of chalk and wet stone make this wine complex and with a long finish
Palate elegant and rich at the same time. Very dynamic with a smooth alcohol sensation and a lively acidity. Very long finish
Food pairing perfect with carpaccio of raw or smoked fish and oysters
Dishes to be paired prawns and saffron, carpaccio of sea bass, pasta with fresh olive-oil and vegetables, grilled prawns, Spaghetti with sea urchins, baked mullet in hazelnut crust, pasta carbonara with smoked swordfish