Fiano Di Avellino
From the highest parcel of his four hectare vineyard at Summonte.
Southeast at 650 meters.
Clay, loam, sandstone.
60 day fermentation with native yeast.
Aged in stainless steel for 12 months on the lees with frequent batonnage followed by at least six months in the bottle before release.
The 906 is the highest elevation parcel with very old vines. Only 3500 bottles produced.
Field Publication Computed: