Fiano d'Avellino Exultet 2023 93+VM
Quintodecimo

93+ Vinous Media (Eric Guido)
The 2023 Exultet is stunning, savory and remarkably pure. An array of Asian pear, ground ginger, dusty dried flowers and wet stone form its inviting bouquet. This is soft-textured with a balancing tinge of minerals and spice. Crisp orchard fruits cascade across the palate. It finishes with staining length and tension as nuances of young peach and minty herbs fade gradually. Just a baby today, the 2023 is positioned for a long and lovely maturation.

Exultet is a sophisticated and elegant interpretation of Fiano di Avellino. It is a cru produced exclusively with the grapes of one Fiano vineyard. It is yellow and luminous with green reflections and fragrances of linden, acacia and thyme. It is well structured with flavours of exotic fruit, citrus and honey and a very soft mineral note. This particular elegance also derives from a partial fermentation in small oak barrels. It is a wine with great longevity which can also age for some decades thanks to its richness in precursors of aroma and the integrity of its freshness and taste. The name given to the wine derives from Exultet of Mirabella Eclano in which we can also find a tribute to bees. Exultet are liturgical parchments from the southern italian middle ages. A kind of multimedial ante litteram product made up by parchment papers sewed together, where the texts of benedictio cerei were written accompained by musical notations and miniatures put on the opposite side of the sheets.

Grape: Fiano 100%
Year of vineyard planting: 2004
Altitude: 570 meters
Exposure: Southwest
Soil: Clayey-calcareous
Vineyard of origin: Lapio, planted 2004
Viticulture: Simple horizontal espalier with Guyot pruning. End of September - first ten days of October. Manually picked in small 15 kg boxes
Winemaking: After a long pressing of the whole bunches, the free-run must, strictly protected from oxygen, it is separated from that of the press and clarified by natural sedimentation. Fermentation occurs for the 70% in stainless steel vats and 30% in new oak barriques.
Elevage: Continued an eight-month period of ELEVAGE on fine lees regularly resuspended in the wine.