La Guardiense Fiano Sannio DOC 2021

La Guardiense Fiano Sannio DOC is a fragrant and elegant white wine from Campania, Italy. Made from 100% Fiano grapes, it offers aromas of white peach, pear, and honeysuckle, with subtle notes of almond and citrus. The palate is medium-bodied with a silky texture, crisp acidity, and a mineral-driven finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Aromatic
Grape Varietal: Fiano
Tastes Like: Comparable to a Viognier, with notes of ripe pear, apricot, and honeyed floral aromas, finishing with a balanced, mineral-driven edge.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Campania, Italy
Terroir: Volcanic and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

La Guardiense is a cooperative winery in Campania, Italy, known for its dedication to producing high-quality wines that reflect the region's unique terroir. Their Fiano Sannio DOC is a brilliant expression of this indigenous varietal.

Seafood: Grilled prawns, baked cod, or seafood linguine.
Poultry: Lemon-roasted chicken or turkey breast.
Vegetarian: Asparagus risotto or artichoke tart.
Meat: Pork tenderloin or veal medallions.

Ricotta: Light and creamy, complementing the wine's minerality.
Pecorino: Salty and nutty, enhancing the wine's acidity.
Brie: Soft and mild, balancing the wine's fruitiness.
Goat Cheese: Tangy and fresh, pairing beautifully with the wine.

Asparagus Risotto

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and chopped
• 4 cups vegetable stock
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion until softened.
2. Add rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add vegetable stock, one ladle at a time, stirring until absorbed.
4. In the final 5 minutes of cooking, stir in chopped asparagus.
5. Once rice is creamy, stir in Parmesan. Season with salt and pepper.
6. Serve warm, garnished with additional Parmesan.

Tip: Add a drizzle of truffle oil for extra indulgence.