Fiano

  • Pietracupa
  • Campania, Italy

Method & Production

The Fiano grapes are hand-harvested in September/October. After pressing the grapes, the must is fermented in stainless steel tank. The finished wine matures on the lees for at least 6 months before bottling and then at least 8 months in the bottle before it is ready to be released. 

Tasting notes

Sparkling straw yellow with green highlights. In contrast to the Greco, the Fiano offers a more robust and expansive nose with refined fragrances of jasmine, golden delicious apples, candied violets and a strong mineral disgression. A substantial and aristocratic palate with a marked acidity and a vein of citrus that echoes throughout the fine, long and slightly almond finish.

Food matching

Roast sturgeon.