Guido Marsella, Fiano di Avellino

Nice fruit (lemon, lime, slight melon), nice floral, waxy, slight honey, slight almond, good acidity. Bright. Lingering finish. Really enjoyable

Italian Wine Scholar Class at the Texas Wine School. 100% organic Fiano. Med yellow with a gold hue. Clean, med intensity aromas of yellow apple cider, white flowers, fennel, asparagus, almonds, honey, wet stone. All stainless. Dry, consistent with the nose, with melon, ripe lemon and brine. Med (+) acidity and high alcohol (14%). Med (+) to full-bodied, with med (+) flavor intensity and length. The finish is savory with a slight phenolic bitterness. It is just about fully developed …

white pulp fruits, melon, a slight honey character, citrus, wet rocks/mineral. 88-89.

Delicious honey & citrus, long delicious finish. Drank with grilled shrimp & scallops, grilled broccoli, heirloom rice. Perfect

Made with estate-only fruit from organically farmed vineyards located at the altitude of 700 m above sea level. Fermented and aged on the fine lees in stainless steel. Released after minimum 18 months of aging. 13,5% alcohol. Tasted in a Marsella Fiano 2017-2007 vertical. Very youthful, limpid pale green color. Surprisingly dry and restrained nose with a somewhat gaseous overall feel along with reticent aromas of hay, some mealy red apple, a little bit of green gooseberry and a hint …

Similar notes to last bottle a year ago. Mineral-rich, lemony acid forward, with some elusive white fruit aromatics, a whiff of angostura-amaro butters. Complex and punches way above its price point, although perhaps showing a bit of oxidation on the finish.

Lovely on the nose, showing lemon and savory elements like smoke and lentils, a mineral sense too. The palate is not as complex or intriguing, but is ample and more mineral than fruity, and is lively with acidity. Good quality here.

Flint! Wet stone....definitivamente mineral and rocky....beach pebbles...marine layers. Dry to medium dry, pleasant nose and subdued smokiness barely perceptible. Nice mouthfeel, round, good acidity still left a real everyday bargain at $20/25.

A little young. Should soften a bit with age, a bit too dry now. Drank well with floured, pan cooked shad and roe under a tomato & zucchini succotash.

Lovely wine. Tightly coiled, fresh, precise, waxy, good acid, white pepper, citrus and barely ripe stone fruit. Assertive Rocky minerals that dominated at first, but came into balance as it unfurled and warmed to room temp. Great value at <$50 off a restaurant wine list and an ideal companion to dinner: roasted fennel, pistachio pesto pizza, and sausage pizza.

Crisp, fresh and pleasant minerality. Great value