Ciro Picariello Fiano di Avellino 2024

Profile & Story

Ciro Picariello and his family farm 12 hectares at high elevation in Montefredane (1,600 ft) and Summonte (2,100 ft) in Campania, releasing their own label since 2004. The Fiano is hand-harvested late in October, fermented with indigenous yeasts in stainless steel, and aged on its fine lees for 11-12 months before bottling, without filtration or fining.