

High-altitude Fiano from Calitri (Alta Irpinia), fermented and macerated on skins in stainless steel for around 10–15 days, then aged in steel and bottle; unfiltered, organically farmed.
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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.