Family traditions continued with the vinification of the 2017 Fiano.
With a focus on phenological ripeness, the grapes were hand harvested when both skin and seeds showed the flavour and tannin spectrum sought. After destemming, the must was left in the cool room to cold soak on skins for 12 hours. This was followed by an extended pressing period with all the juice being transferred into seasoned French oak barriques to undertake an indigenous yeast fermentation. Post malolactic fermentation the wines were kept on lees until a racking prior to bottling. Wines were bottled under gravity and without fining or filtering.
This Fiano displays citrus and pear flavours with aromas of lemon rind and almond.