Donna Silvia SalaaroCilento Fiano Doc
GENERAL INFORMATION
Area of Origin: Grown at 400 meters above sea level, in a southeasterly position in the San Mauro la Bruca area, this pure Fiano is grown on clayey-limestone soils typical of the Cilento Flysch.
Grapes: 100% Fiano
Vinification and Aging: The grapes, harvested by hand at the end of August, undergo soft pressing and controlled fermentation, then mature for a long time on the fine lees with bâtonnage. The wine ages for nine months in stainless steel and an additional two months in the bottle, resulting in a highly balanced, intense, and mineral white wine that fully reflects the altitude and authenticity of its terroir.
Color: Straw yellow with green and golden reflections.
Nose: The aromas of the Mediterranean scrub dominate the nose, with predominantly fruity and floral notes of peach, white pulp, and acacia flowers.
Taste: The palate is balanced, minerally, and fresh, with a pleasant finish.
Alcohol content: 13% vol.
Serving temperature: 10-12°C.
Grapes: 100% Fiano
Vinification and Aging: The grapes, harvested by hand at the end of August, undergo soft pressing and controlled fermentation, then mature for a long time on the fine lees with bâtonnage. The wine ages for nine months in stainless steel and an additional two months in the bottle, resulting in a highly balanced, intense, and mineral white wine that fully reflects the altitude and authenticity of its terroir.
Color: Straw yellow with green and golden reflections.
Nose: The aromas of the Mediterranean scrub dominate the nose, with predominantly fruity and floral notes of peach, white pulp, and acacia flowers.
Taste: The palate is balanced, minerally, and fresh, with a pleasant finish.
Alcohol content: 13% vol.
Serving temperature: 10-12°C.
Food pairings
Seafood Appetizers: Raw fish, tuna or swordfish carpaccio, octopus salad with potatoes and celery, seaweed fritters, fried baby octopus.
First Courses: Spaghetti with clams, linguine with mussels, cavatielli with cuttlefish ragù, seafood risotto.
Second Courses: Baked fish (sea bream or sea bass) or grilled, mixed fried fish, fish soup.
Local Specialties and Cheeses: Buffalo mozzarella from Campania, fresh buffalo ricotta, fresh Cilento goat cheese.
Other Pairings: Delicate white meats (chicken, rabbit), vegetarian focaccia.
First Courses: Spaghetti with clams, linguine with mussels, cavatielli with cuttlefish ragù, seafood risotto.
Second Courses: Baked fish (sea bream or sea bass) or grilled, mixed fried fish, fish soup.
Local Specialties and Cheeses: Buffalo mozzarella from Campania, fresh buffalo ricotta, fresh Cilento goat cheese.
Other Pairings: Delicate white meats (chicken, rabbit), vegetarian focaccia.