MandraRossa Fiano
2008
This exotic and intense wine shows ripe tropical fruit and citrus aromas with mineral notes. Vivacious and enticing on the palate, it’s medium bodied and dry with elegant balance. The flavors found in the bouquet evolve on the palate to create layers of flavors with depth and purity.
90
$14.50 / Bottle $174.00 / Case
Quantity:
Additional Information
Something unique from Sicily. Mandrarossa winery is the ambitious idea of Diego Planeta, of renowned Planeta winery. His kids now run Planeta, and Diego has taken on the management of Mandrarossa, a co-op of over 100 growers.
MandraRossa wines are entirely hand-picked, and every harvested parcel is crushed and fermented separately to retain the grapes’ characteristics. Here you see the equipment that handles the grapes as they arrive at harvest time - the latest crushing, destemming and fermentation tanks are installed at MandraRossa.
In the early 90s, Diego, then president of Settesoli, one of Italy's most respected wineries, saw the huge potential of Sicily for fine wine production and created Mandrarossa.
Sicily is one of the hottest wine producing regions in the world. It’s got the perfect Mediterranean climate and its terroir is ideally suited for vineyards and winemaking.
Diego took charge, planting both international and local grape varieties. He invested extensively in innovative winemaking technology and equipment, and put together a team of winemakers, led by internationally renowned oenologist Carlo Corino.
The making of MandraRossa began by mapping every parcel of vineyard for aspect, gradient and altitude, so that each varietal could be planted on the ideal terroir. From the outset, every parcel was traced and monitored, from planting to harvest and beyond.
Fiano originated in southern Italy over two thousand years ago. Latins called the grape Vitis Apiana because the grapes were so sweet that they attracted bees. The grape is low yielding and early ripening.
Previously Fiano wines were prone to oxidation, today however modern winemaking techniques produce wines that have the potential to age for 2 to 3 years.
Fiano's racy acidity makes it perfect for foods with high fat content like creamy cheeses, salami and sausages and heavier dishes such as veal, pork or poultry or richer fish and seafood.