Ciro Picariello's Fiano di Avellino is one of those wines that those looking for the territory in the glass cannot fail to have consumed. The production areas are Summonte, 650 metres above sea level, and Montefredane, 500 metres above sea level. The grapes are harvested by hand and undergo a severe selection in the cellar. Fermentation takes place very slowly in steel vats. The refinement is always carried out in stainless steel tanks with frequent batonnages (the movement, with the help of a specific stick, of the fine lees in the wine, so as to increase the exchange with the liquid mass) for 10 months, followed by further 3 months in the bottle before release.

FIANO DI AVELLINO CIRO PICARIELLO: TASTING

Ciro Picariello's Fiano shows a brilliant straw yellow colour. On the nose, it is gratifying and almost healing in its mentholated balms and elegant smoky and hydrocarbon notes, which envelop the yellow flowers and hay. In the mouth, it is material, salty, very tasty of herbs. First let yourself be moved by a glass with a clean mouth, then marry it with the Fregola with radish leaf pesto, raw sparnocchi and their powder (Nicola Poli, L'Acciughina).