The Fiano vine is a historic variety with Greek origins. Both the grape and the wine owe their name to the ancient nickname apianum (vine loved by bees for its sweetness), which, through linguistic transformations, has evolved into afianum’ and then fianum.
Initially vinified as sweet and sparkling, in modern times Fiano has been transformed into the finest dry and full-bodied wine.
In 1978 Fiano obtained the doc. In 2003 it achieved the DOCG as well.
Fiano is produced in the municipalities of Aiello del Sabato, Atripalda, Avellino, Candida, Capriglia Irpina, Cesinali, Contrada, Forino, Grottolella, Lapio, Manocalzati, Mercogliano, Montefalcione, Monteforte Irpino, Montefredane, Ospedaletto d’Alpinolo, Parolise, Pratola Serra , Salza Irpina, San Michele di Serino, S. Potito Ultra, S. Angelo a Scala, Santa Lucia di Serino, S.Stefano del Sole, Sorbo Serpico and Summonte.
- Characterized by the presence of clay (up to 50% of the fine earth) with little presence of siliceous-limestone skeleton although often mixed with silt or sand. This richness of clay is a very positive factor for viticulture as it counteracts periods of summer drought with a more regular ripening of the grapes and a good fixed acidity content.
- Reaction: neutral or sub-alkaline (max pH 8.02).
- Modest limestone content.
- Poor presence of humus, organic matter in general (less than 2%) and nitrogen (0.5-2.46 g/kg). The assimilable phosphorus is also scarce (21-70 mg/kg of phosphoric anhydride), while potassium (250-980 mg/kg of potassium oxide) and exchangeable magnesium magnesium (110-940 mg/kg) are abundantly represented.
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