The wine is aged and fermented in stainless steel tanks, macerating on the skins and resting on the lees. Wonderfully waxy textured Fiano which is only enhanced by the 10 day skin maceration. No fining and no filtration.
Notes on the Producer
Pierluigi Zampaglione's family farm had previously only farmed grains and tomatoes, but in 2002, he made a bold move and decided to change all that. He planted a block of Fiano, and today, still only makes this one wine using those grapes. Vineyards are grown at 800 meters on volcanic and clay fields.