Light straw yellow color. Elegant and complex nose with agreeable ripe flowery and fruity aromas: pear, apricot, citrus, roasted hazelnut, acacia, honey and a pleasant mineral note. On the palate it is dry and elegant, with lively acidity, good structure and balance. It evolves well over the years.
93 POINTS LUCA MARONI
The Ex Cinere Resurgo label links stories of rebirth - the rebirth of territories as well as the people who produce Terredora wines. It is made with Fiano grapes from selected plots in Terredora vineyards. The harmonious combination of altitude, exposure and microclimate of these hilly sites make Ex Cinere Resurgo an elegant, pure expression of Fiano di Avellino. The style is almost sartorial and never ceases to be seductive even with the passage of time which, all the more, ensures a majestic character.
In Campania, the history of people is intimately linked to vines; Terredora Di Paolo’s commitment is to fill glasses with the taste of this fascinating and generous land, thanks to the benefits of volcanoes and sunshine. After World War II, Walter Mastroberardino, a resolute southern man who is now at the helm of Terredora Di Paolo, began to carry his bottles around Italy, starting from Milan. In 1994, a chapter of his life ended and, at sixty years old when people usually retire, he started a new journey with his children Daniela, Lucio and Paolo, and the support of his wife, Dora Di Paolo. It was not by chance that his new company was named after his wife, a quiet yet active woman. The cellar was built in Montefusco to vinify the grapes from the family estate, which dates back to 1978 when Irpinia was characterized predominantly by its wildness. The family has always had direct control of all production stages, thereby ensuring overall quality and guaranteeing continuous improvements year after year.
Pairing Suggestions: Ideal as an aperitif with oysters, raw fish, lobster, scallops, seafood, shellfish, crustaceans, seafood risottos, Asian dishes and al fresco dining.
Maturation: Maceration on the skins for several hours prior to gentle pressing to maximize flavors; fermentation in stainless steel tanks at cool temperatures with selected yeasts. Aged on its lees for several weeks.
