Bianchello del Metauro DOC
Bianchello del Metauro DOC
Bianchello del Metauro DOC

Bianchello del Metauro DOC


An elegant and well structured DOC wine, Bianchello del Metauro Tenuta Campioli is as fruity and warm as few Italian white wines. An unmistakable floral aroma and of ripe apple, it offers to the palate an exemplary balance making it pleasant and very smooth. Neither too complex nor too ordinary goes well with dishes that we bring to our tables every day.

Type: Bianchello del Metauro Doc
Producer: Azienda Agraria Fiorini
Made in: Italy
Alchool Content %: 13% vol


Bianchello del Metauro is a DOC wine produced in an area spread between the Adriatic Sea and the Appennini Mountains, alongside the Metauro River. The grapes are harvested the first decade of October, skin maceration for 12 hours followed by cold static decantation at low temperatures; it matures for 5 months in stainless steel tanks.


Azienda Agraria Fiorini. Via Campioli, 5. 61038 Terre Roveresche (PU). Wine growing and producing is the core business of Azienda Agricola Fiorini, all the attentions are focused on the vineyards and on their wines: 32 hectares of Bianchello, 2 hectares of Sauvignon blanc and 10 hectares of Sangiovese and Montepulciano are the wine growing patrimony of the eight company labels, well characterizing the territoriality of these vines. The firm is located in Barchi and has an ancient cellar houses, a plant dating back to the beginning of the last century, another one dating back to second mid-century and a third one born more recently. The evolution of the art of wine-making is seen more in the materials than in the plant engineering: the grapes remain the first characterizing element of wine, and with this philosophy it is transformed. Wine-making processing of Azienda Agricola Fiorini has great respect for the ground and its fruits.

White grapes. Contains Sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, white wines match best with fish based starter, to fish and vegetable based main courses, white meats, sea food, fresh cheese and cheeses with herbs. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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