Ciro Picariello began his winery in 1997 with the first commercial vintage being 2004. Now nearly 20 years later they have just completed building a new winery and his children Bruno and Emma are slowly taking over the estate. They tend to harvest their Fiano a little later, but their Fiano’s are also some of the brightest and most mineral-driven of the area: a testament to the fine farming and careful work in the winery. This wine is sourced from a 4-ha parcel planted in 1992. Fermented and aged in steel with indigenous yeasts – simple and precise. Lemon, pear, crisp apple, and a note of a briny stoniness. The palate is bracing with acidity and flinty minerality.
Clay, loam, sandstone
Fermented and aged in stainless steel tanks for 5 months followed by an addition 2 months in bottle before release.