The best fiano from the cult producer. More high acid and mineral-driven than its brethren. No oak used at all in the winery. Serious, ageworthy whites which are nonetheless eminently drinkable now. Ciro Picariello has quickly become one of the star producers of Fiano di Avellino. He and his wife started their winery back in 1997, but their first vintage under their own label was not until 2004. Their 7 hectares of vineyards are located at relatively high elevation in the province of Campania, divided between the villages of Montefredane (1,600 feet above sea level) and Summonte (2,100 feet). The harvest for the Fiano occurs in late October, very late for white wine. The grapes are hand-picked and carefully sorted and then pressed slowly with only the first press fraction used in the DOCG Fiano. The wines are then fermented with indigenous yeasts in stainless tanks. The Fiano is aged on its fine lees for an extended period between 11-12 months (plus several months more in bottle before release), with the Irpinia Fiano and reds slightly shorter, 7-8 months. Use of SO2 is minimal; the wines are not filtered nor fined. Picariello’s Fiano Di Avellino is a wonderful, textured, phenolic white wine that is bursting with an underlying minerality imparted by the volcanic soils of the region. The wine drinks well on release, but can also age beautifully, 10-15 years easily. In fact, in good vintages, Ciro holds back some bottles to release at a later date.