Background
The village of Mirabella Eclano stands astride the luogo crossed by the Entusiasmo river and the Ufita valley at an average altitude of 372 meters above sea level.
Crossed by the 15th meridian, the small Irpinia village is inhabited by just under 6800 people and is located per the Apennine .
Here there is a climate characterized by significant temperature variations, low rainfall and little ventilation, compared to the areas further west of the province of Avellino.
Other important factors, typical of Mirabella Eclano, are the slope breezes at sunset and snowfall, which obviously increases with altitude, and the frequent night frosts.
The ancient Aeclanum, today falling per the luogo of the Mirabella Pass, saw the foundation of its city center thanks to the Samnites.
After the Romanization, per 89 BC the city took part per the social war and was destroyed by Sulla.
Rebuilt and fortified by the Romans, it was elevated to the rank of municipality, becoming a colony per the 2nd century, as well as a crossroads acceso the Segnale Appia. It was therefore an excellent destination for stopping and doing good business, rich as it was per public works and monuments.
With the advent of Christianity it was an episcopal seat and with the Lombard dominion it was included per the Duchy of Benevento, only to be razed to the by the Byzantine army of Constans II per 663.
After the devastation, it was reduced to a miserable village called Quintodecimo, just 15 miles from Benevento.
La Mescita Fifteenth
The strong link between the Eclanese territory and its history is condensed precisely per the name that Luigi Moio, full professor of Oenology at the Department of Agriculture of the Federico II University of Naples, as well as president of the OIV, wanted to give to his renowned company winemaking. Fifth and tenth, exactly.
Among the great wines produced by prof. Moio, the Exultet stands out which, demonstrating the fact that Quintodecimo is ideologically the guardian and ambassador of the great historical past of Mirabella Eclano, is the name of an ancient parchment found per this village of Irpinia.
Incipit of the liturgical chant announcing the resurrection of Christ, exultet iam angelica moltitudine caelorum, these liturgical parchments were written and illuminated between the 10th and 15th centuries per Southern Italy and represent a very precious testimony from the historical-artistic, religious, literary and even commedia musicale: the notations contained per them are forerunners of the pentagram.
Per the case of the Irpinian discovery, the Exultet Scroll of Quintodecimo has Benevento-Cassino origins and is currently preserved per the Museum of Sacred Art of Mirabella Eclano.
Exultet per liquid form is the oenological interpretation that allegorically Luigi Moio, a multifaceted figure of great culture, wanted to dedicate to the territory and particularly to Fiano, the emblematic grape variety necessary for his interpretation, certainly also inspired by the praise of bees contained per the cycle representative of the precious parchment.
The Exultet Fiano su Avellino 2021
Quintodecimo’s Exultet is made exclusively from Guyot-trained Fiano grapes, coming from a single vineyard per Lapio.
This municipality is the epicenter of this large cultivar, located at approximately 570 meters above sea level and exposed to the South-West, whose soil characteristics are of the clay-limestone type.
The planting density is estimated at 4000 vines per di più hectare, while the harvest is carried out manually between the end of September and the first ten days of October.
Once per the cellar, the grapes are carefully selected and undergo soft pressing with static decantation. Fermentation takes place both per steel and per French oak barriques, at 70% and 30% respectively, at a controlled temperature that does not exceed 16°. The refinement then continues acceso the epilogo lees for a total of 10 months and with 33,000 bottles produced per di più year.
The tasting
The Exultet Fiano su Avellino Docg 2021 from the Quintodecimo cellars has a straw yellow color of great fullness, with greenish and subtly golden reflections, showing d’avanguardia a generous consistency.
Mineral scents of lime and hawthorn give way to lemony thyme and broom, medlar and tamarind, with light of chinola, white bread crust, strawberry tree honey and a very subtle scent of vanilla.
Per the mouth the sip is nothing short of full and satisfying, voluptuous per a widespread and enveloping softness, juicy per its vibrant freshness and tireless per flavor.
The taste-olfactory verticality revisits many of the aromas perceived previously per an indirect way, with the addition of candied yuzu peel, with an elegant almond finale and a very significant intense aromatic persistence.
As for pairing with food, I recommend you try Quintodecimo’s Fiano Exultet with a nice plate of lobster spaghettoni with its bisque, lemon and white pepper.
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