“Fiorile” is the Italian name for “Floréal”, the eighth month of the French Republican Calendar, starting on 20 April and ending on 19 May. The reference to this calendar is nothing more than a wish for the redemption of the land, seen as a benign mother.
The grapes come from an old vineyard of just one hectare, planted over forty years ago. The grapes are picked by hand, and the bunches are carefully placed in small crates for transport to the winery, without the addition of sulphur dioxide or dry ice.
Harvesting takes place in early September, so as to conserve the full aromatic fragrance and acidity of the grapes. Production is about two tonnes per hectare, allowing the grapes to develop a spontaneous concentration of sugars and all the other substances that contribute in the gustatory and olfactory expression of the wine.
Fermentation takes place in traditional concrete vats of 10 hectolitres, without maceration of the grape skins. No yeasts, sulphur dioxide or other substances are added. The wine is matured in concrete vats for 12 months, with the lees stirred by hand and pumping-over operations performed manually.
Fiorile is not subjected to tartaric stabilization, and the bottled wine could therefore have a slight sediment of tartrates at the bottom, without affecting its expressiveness.
Description: For me, Fiorile is definitely a wine of the local territory, where this old vine variety is able to express itself without interference, without being tamed either in its colour or its distinct acidity. The colour is an amber yellow with copper tinges. Broad to the nose, it has notes of pine resin, citrus fruits, apricot and mineral hints that come from the muddy limestone soil. In the mouth it shows freshness, but also a tactile element that comes from the tannins in the skins.
Pairings: Cappellacci pasta with pumpkin fillings and meat sauces, but also with sweet Ferrara pasta pies, or with baked or grilled eel. I suggest serving at 14°C in a large glass.
I suggest decanting all the wines 15 minutes before drinking. Any presence of tartrates at the bottom of the bottle is an indication of the natural winemaking process. These deposits have absolutely no effect on the taste and bouquet expressed by the wine.