Joaquin Aziende Agricole
Piante a Lapio 2019
| Denomination | IGT Campania |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Campania (Italy) |
| Grape varieties | 100% Fiano |
| Aging | Long ageing in wood and glass: in chestnut and acacia tonneaux (second and third fill) in contact with fine lees, then maturation in stainless steel and subsequent bottle ageing for at least 12 months. |
- Type and grape variety: Still white wine from Campania made from 100% Fiano grapes, 2019 vintage
- Aromatic profile: Notes of broom, yellow rose and citrus, followed by white pepper, honey and mint
- Ageing: In chestnut and acacia tonneaux on fine lees, then steel and 12 months in bottle
- Serving and pairings: Decant for 1 hour at 12–14°C; excellent with seafood dishes and cheeses
- Quality and longevity: 13% ABV, longevity 5-10 years; 95 pts James Suckling, 94 pts Vinous
Description
Style of wine
The Piante a Lapio from the Joaquin winery is a still white wine with an elegant and deep profile. Made entirely from Fiano grapes, this wine from the Campania Indicazione Geografica Tipica, fermented in steel and aged in barrels, represents a structured and complex expression of the variety. On the palate, it displays great freshness, with a rich mouthfeel and a persistent finish, suggesting significant evolutionary potential over time. Its distinct personality and excellent structure make it ideal for accompanying fish dishes, shellfish, and white meats.
Origin
This Fiano originates in the municipality of Lapio, in the province of Avellino, from a vineyard located in the picturesque Boschi area at an altitude of approximately 550 metres. The soils that host 35-year-old vines are of a stratified calcareous-clay matrix, with a particular basaltic subsoil. This territorial composition, typical of Irpinia, combined with the hilly climate, contributes decisively to the marked saline minerality and freshness that characterise the wine's stylistic signature.
Winemaking
The production process begins with fermentation in stainless steel tanks at an uncontrolled temperature, using indigenous and selected yeasts. Subsequently, the wine undergoes a long maturation period in second and third-passage chestnut and acacia barrels, maintaining contact with the fine lees to enrich the structure. The winemaking concludes with a further rest in steel and a final bottle ageing of at least 12 months before being released onto the market.
History and interesting facts
Founded in 1999 by Raffaele Pagano, the Joaquin Aziende Agricole winery was established to showcase the historic grape varieties of Irpinia. This fascinating project comes to life in the municipality of Lapio, from thirty-five-year-old vines rooted in the Boschi area at an altitude of five hundred and fifty metres. The label faithfully reflects ancient traditions and a deep artisanal dedication, designed to defy time with an extraordinary longevity of ten years. Confirming the absolute prestige of this vintage are the brilliant ninety-five points from James Suckling and ninety-four from Vinous.
Awards
-
2019
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1999
The story began in 1999, when Raffaele Pagano decided to express his opinions on ancient grapes, starting to work on Fiano, Aglianico and Greco, the standard bearer of a territory, Irpinia, dedicated to the viticulture of excellence. Land, this, where the predominance of the thermal excursions, the volcanicity of the soil, the minerality, the peculiarity of the climate, favors high evolutions for white wines and where the cold of its hills generates reds of strength and extreme elegance. Uniqueness of a Wine, therefore, experience of a territory.
"From the beginning, we wanted to look for these grapes, their best expression, giving a meaning, a subjective interpretation to the word" VINIFICATION. "The thought is simple, it is direct, the idea is to produce unique pieces.
We produce, if there are the conditions of vintage, if mother nature allows us. To do this we have a "Bunker" ... the Cellar. A huge space, for the bottles to be produced, but useful for the refinements, so that the permanence of whites and reds, both in wood and in glass, is complete ... long ". Read more
| Name | Joaquin Piante a Lapio Fiano di Avellino 2019 |
|---|---|
| Type | White still |
| Denomination | Campania IGT |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Fiano |
| Country | Italy |
| Region | Campania |
| Vendor | Joaquin Aziende Agricole |
| Story | History and interesting facts Founded in 1999 by Raffaele Pagano, the Joaquin Aziende Agricole winery was established to showcase the historic grape varieties of Irpinia. This fascinating project comes to life in the municipality of Lapio, from thirty-five-year-old vines rooted in the Boschi area at an altitude of five hundred and fifty metres. The label faithfully reflects ancient traditions and a deep artisanal dedication, designed to defy time with an extraordinary longevity of ten years. Confirming the absolute prestige of this vintage are the brilliant ninety-five points from James Suckling and ninety-four from Vinous. |
| Origin | Montefalcione (Avellino), Italy |
| Soil composition | Stratified and complex calcareous-clay soils with a basaltic subsoil |
| Cultivation system | Guyot |
| Fermentation temperature | At uncontrolled temperature |
| Production technique | Fermentation with indigenous and selected yeasts in stainless steel tanks without temperature control; long ageing in chestnut and acacia tonneaux on the fine lees, followed by maturation in steel and bottle ageing for at least 12 months. |
| Wine making | Fermentation with indigenous and selected yeasts in stainless steel tanks at uncontrolled temperature; ageing in chestnut and acacia tonneaux (second and third fill) in contact with fine lees, followed by maturation in steel and subsequent bottle ageing for at least 12 months. |
| Aging | Long ageing in wood and glass: in chestnut and acacia tonneaux (second and third fill) in contact with fine lees, then maturation in stainless steel and subsequent bottle ageing for at least 12 months. |
| Allergens | Contains sulphites |