Vineyards location: select vineyards in the Alticelli district (near Lecce)
Extension:
Orientation: north-south
Altitude: 1200 ft
Vine training: guyot
Soil: Calcareous, Siliceous, Clay
Total production (btls): 15,000
Vinification: After crushing and de-stemming, the must undergoes skin contact for circa 24 hours at between 41 and 47 F. This process enhances the aromas for which Fiano is noted, while limiting tannin extraction. After crushing, the must is fermented at 57 F in stainless steel tanks, until the alcoholic fermentation is complete.
Ageing: 4 months sur lies in stainless steel tanks at 50 F
