| Producer | Tenuta Demaio |
| Country | Italy |
| Region | Puglia |
| Varietal | Fiano |
| Vintage | 2021 |
| Sku | 1167275 |
| Size | 750ml |
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Tasting Notes: Fermented spontaneously with native yeasts and left on the skins for 40 days, this wine is then aged in stainless steel to preserve its purity and freshness. On the nose, it bursts with eucalyptus, raw cane sugar, candied citrus, and orange marmalade. The palate follows with notes of ripe peach, yellow flowers, and a touch of almond. Bright acidity, fresh energy, and a well-built structure come together in perfect balance.
Estate History: The bond between land and family runs deep at this estate in San Severo, Puglia. The story begins over a century ago with Domenico, a farmer tending olive groves in the mountain village of Rignano Garganico. Eventually relocating to the plains of the Tavoliere delle Puglie, he continued the family tradition—passing down a love for the olive tree and the vine to his son.
That legacy didn’t end there. As a young boy, his grandson learned the rhythms of agriculture first hand—pruning olive trees, harvesting grapes, and helping produce wine in a traditional underground cellar, once common in the San Severo area. It was a way of life, deeply rooted in the land and local customs.
By the 1970s, the rise of agricultural cooperatives and a focus on collective farming led him to pause winemaking and devote himself fully to growing the land. During that time, he also pursued a career in education, becoming a professor of Business Administration and eventually the head of ITC San Severo—all while never letting go of his first love: farming.
Fast-forward to 2010: with a renewed vision and enduring passion, he began restoring an old farmhouse. By 2013, alongside his son-in-law Giovanni (a fellow wine enthusiast), the family returned to winemaking—this time blending tradition with a deep respect for organic practices.
Today, their approach remains minimal and thoughtful. In the vineyards, they limit phytosanitary treatments as much as possible. In the cellar, spontaneous fermentations, no filtration, and no clarification—just as his father taught him, and now as he teaches his own sons.
