{"id":5080,"date":"2021-03-29T19:06:15","date_gmt":"2021-03-29T17:06:15","guid":{"rendered":"https:\/\/www.ognostro.it\/ognostro_portfolio\/ognostro-fiano\/"},"modified":"2022-09-03T10:38:56","modified_gmt":"2022-09-03T08:38:56","slug":"ognostro-fiano","status":"publish","type":"ognostro_portfolio","link":"https:\/\/www.ognostro.it\/en\/ognostro_portfolio\/ognostro-fiano\/","title":{"rendered":"Ognostro – Fiano"},"content":{"rendered":"\n
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What are you looking for when you approach a wine?<\/h4>\n\n\n\n

O\u2019gnostro<\/strong> – in Italian “Ink<\/em>“, Campania dialect name for wine – was born from the desire to bring the uniqueness of a territory into the bottle.<\/h1>\n\n\n\n
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I started with an Aglianico vineyard in the heart of the Taurasi appellation, in Montemarano (AV), looking for the right balance of the plant (in terms of yield per hectare), to obtain a correct ripening of the grapes. This is particularly important in an area where grapes are usually harvested in November.<\/p>\n<\/div>\n<\/div>\n\n

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Bring the uniqueness of a territory to the table<\/h1>\n\n\n\n

100% Fiano grapes from two plots located in the municipality of Lapio, from 30-60 year old vines. A very short contact with the skins, just to allow the fermentation to begin, and then a white vinification, in steel or cement, according to the characteristics of the year. The same goes for the aging, from 9 to 12 months in concrete or steel, and then continued with at least 1 year in the bottle<\/p>\n\n\n\n

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Etichetta a cura di Perino e Vele<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Technical information<\/h3>\n\n\n\n

Name:<\/strong>O\u2019gnostro Bianco<\/p>\n\n\n\n

Vintage:<\/strong>2020<\/p>\n\n\n\n

Alcohol: <\/strong>13,5% vol.<\/p>\n\n\n\n

Producer:<\/strong>Azienda Agricola Tinessa<\/p>\n\n\n\n

Variety:<\/strong>100% Fiano of Avellino<\/p>\n\n\n\n

Production area:<\/strong>Two different plots located in Lapio, in the “Fiano di Avellino” appellation, 500mt altitude, one with North West exposure, 50\/60 year old vineyards and the other with North East exposure, 20 year old vineyards<\/p>\n\n\n\n

Yield:<\/strong>38 quintals per hectare<\/p>\n\n\n\n

Cultivation:<\/strong>Organic farming, spurred cordon farming, manual harvest at the end of September.<\/p>\n\n\n\n

Vinification:<\/strong>Destemming and fermentation on the skins for 2-3 days, with indigenous yeasts only. No temperature control. Aging for 7 months in fiberglass and steel tanks. 20mg \/ l of SO2 added at the end of malolactic fermentation. No oenological products used.<\/p>\n\n\n\n

Bottling:<\/strong>Bottled in June 2021, no filtration, stabilization. Natural cork stoppers.<\/p>\n\n\n\n

Bottles:<\/strong>0.75cl and 150cl<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Data sheet<\/span><\/div><\/a><\/div><\/div>\n<\/div>\n\n\n\n
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The vintages<\/h2>\n\n\n\n
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2020<\/span>
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Download the 2020 data sheet<\/span><\/div><\/a><\/div><\/div><\/dd>\n\n\n\n
2019<\/span>
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Download the 2019 data sheet<\/span><\/div><\/a><\/div><\/div><\/dd>\n\n\n\n
2018<\/span>
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Download the 2018 data sheet<\/span><\/div><\/a><\/div><\/div><\/dd>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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The biggest wrong you can do to a wine is to serve it at the wrong temperature.<\/h1>\n\n\n\n

Marco Tinessa<\/h5>\n<\/div>\n<\/div>\n","protected":false},"template":"","portfolio_category":[61],"_links":{"self":[{"href":"https:\/\/www.ognostro.it\/en\/wp-json\/wp\/v2\/ognostro_portfolio\/5080"}],"collection":[{"href":"https:\/\/www.ognostro.it\/en\/wp-json\/wp\/v2\/ognostro_portfolio"}],"about":[{"href":"https:\/\/www.ognostro.it\/en\/wp-json\/wp\/v2\/types\/ognostro_portfolio"}],"wp:attachment":[{"href":"https:\/\/www.ognostro.it\/en\/wp-json\/wp\/v2\/media?parent=5080"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.ognostro.it\/en\/wp-json\/wp\/v2\/portfolio_category?post=5080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}