Our Tasting Note: On day 1 this was pretty tight and compact, looking back from days 2 and 3, it was easier to understand it.  So the following note is from merging the notes for days 2 and 3. A gold core, lighter edges. A pronounced and deep nose nose of orange  and Meyer lemon peel and pith, sweet pineapple, and ginger spice, some white florals and floral blossoms, and loads of salinity.  This is medium bodied, with med/med+ racy acidity adds verve energy, the palate shows good density and energy that lights up the flavor profile.  This grew deeper, more layered and longer in the finish the longer in lingered in the glass.

Grape: 45% Greco, 25% Fiano, 25% Coda di Volpe and 5% Moscato
Place: Paternopoli Cru subzone of Taurasi
Farming: practicing organic
Vineyard: A mix of mostly old vines over 40 years old. The vines here are more like tree-vines, with a trunk in the middle and numerous radiating (cf. raggiera) outward shoots on what looks like bush vines on a pergola. The local name of this vine training is called raggiera avellinese. Planted at 1,800 feet of elevation in sandy and clay limestone soils, enriched by pyroclastics (from Vesuvius’s ancient volcanic eruptions).
Harvest Dates: between the end of October and beginning of November (I rarely add these but did so for context as to how late it was - a GREAT thing)
Winemaking: Hand-picked grapes are crushed and then lightly pressed by hand in a small basket press Spontaneous native yeast fermentation. FERMENTATION & ÉLEVAGE: Not much information here, but Luigi says the Fiano was on the skins for 15 days. MALOLACTIC FERMENTATION: Yes SULPHUR: None added
Aging: Élevage for a minimum of 12 months in 50 hectoliter botti grandi.
ABV: 12.5%
Annual Production: 300 cases.