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.
I'm not sure how Ciro Picariello and his winemaking team do it. These are some of the top wines you can find in Campania. The 2014 Fiano di Avellino Ciro 906 comes from a single vineyard that is registered as "parcel number 906." It has clay soils with rocks at the surface and is located 650 meters above sea level. The wine is fermented at reduced temperatures and is matured on the lees with frequent bâtonnage in steel vats for 12 months. It then rests in the bottle for an additional 18 months before its commercial release. This wine shows exceptional mineral definition with clean and direct aromas of citrus, white peach and crushed oyster shell. This mid-weight wine is focused, direct and beautifully intense. Only 3,500 bottles were made. It should continue its evolution over the next ten years.
Bright pale yellow. Orchard fruits, hazelnut and pungent white flowers on the nose. Then concentrated and vibrant on the palate; extremely lively, almost tart acidity perks up sweet nectarine and apple flavors. Stone fruit and strong minty herbs linger on the energetic, very bright, downright lemony finish. This will likely prove very ageworthy.
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