Miopasso Fiano, Sicily
- The citrus and honeysuckle nose lead to a palate of pungent herbaceousness.
- Sicily & Sardinia
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- The Wine People
- Other Info:
- Miopasso is a small range of quality wines made with indigenous Italian grape varieties. The Fiano grape is low yielding and early ripening and produces crisp, well-balanced wine. Grown in the Belice Agrigento area - midway across Sicily on the southern coast - the grapes are hand-picked in mid September. They are then destemmed, soft pressed using a pneumatic press and left in contact with the skins for about 12 hours at 10° C for optimum extraction of the aromas. Fermentation takes place at 14-16°C. Malolactic fermentation is avoided in order to retain all the natural acidity of the wine. The wine is then left on its fine lees at a constant temperature of 16°C until the end of January. Prior to bottling at the end of February/beginning of March, there is a very gentle filtration.
The citrus and honeysuckle nose lead to an initial palate of lemon citrus and pungent herbaceousness with good minerality and plenty of complex multi-fruited layers.
- The Fiano is from Sicily and has a smooth peachy, apricot taste with a refreshing lemony lift. It was beautiful with my lemon and garlic chicken at the weekend. Marcia Waters MW, OWC Head Buyer.
- IWC SILVER MEDAL 2015
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- Food match:
Lemon and garlic chicken makes a lovely match to this wine.
- Food recipe: