Tasting Notes: The Collio di Lapio Fiano di Avellino has an elegant nose willed with white peach, almonds and fresh spring flowers. The mineral body coming from the calcareous-clayey soils perfectly offsets the rich, round mouth-feel,... Read More

Tasting Notes: The Ciro Picariello Fiano has verve and zip and is undeniably fresh, showing grapefruit-tinged green apple, wild herbs, and crushed stone minerality. On the palate, it floods the senses with zesty minerals before... Read More

Tasting Notes: Explosive youthfulness, fresh and intense notes of fruits: pear, white peach: and white flowers, on a background of rosemary. On the palate it is brightly dancing and elegant with a wonderfully fresh structure.... Read More

Tasting Notes: The Luigi Maffini Kratos Fiano has a deep straw yellow color. It is loaded with exotic fruit; such as kiwi; and honey on the nose. The palate is soft and balanced with a finish of fresh spring flowers and dried... Read More

Tasting Notes: The Pietracupa Fiano di Avellino has ever-evolving herbaceous fruit, mouth-coating viscosity and a bracing citrus finish.

Estate History: The Pietracupa Winery was founded in the early 1990s, situated in Montefredane... Read More

Tasting Notes: This limited-production wine (180 cases) is straw-colored with inviting aromas of peach, chamomile, toasted nuts, and a hint of soy. On the palate, it is beautifully rounded with a supple texture and flavorful body,... Read More

Tasting Notes: The Quintodecimo Fiano di Avellino Exultet is grown exclusively with the grapes of one Fiano vineyard. Elegant and sophisticated, with an incredible luminous yellow color with green reflections and fragrances of... Read More

Tasting Notes: Cupo is made from a selection of the best Fiano grapes from Pietracupa's vineyards. It is fermented in stainless steel and ages for 18 months on the lees. White flowers, mineral notes and tropical flavors all... Read More

Tasting Notes: Piante a Lapio is made from 80-to-100-year-old Fiano planted in Lapio’s high-altitude volcanic soils, it is fermented spontaneously in casks of chestnut and acacia from local forests, and aged in those same... Read More