Ciro Picariello Fiano di Avellino 2024

From vineyards Ciro Picariello planted 500-600 meters high in the clay, loam and sandstone soils atop the extinct volcanoes of Campania, this Fiano is hand harvested in late October, pressed gently and slowly, then permitted to ferment spontaneously for 2 months in stainless tanks before aging on fine lees between 6-10 months, plus 4 months more in bottle prior to release.