The vineyards are located in in the south east of Sicily and not far from the sea.

 

100% Fiano

 

The grapes are harvested at optimum ripeness by hand in mid-September, with careful selection carried out directly in the vineyard.

 

Following destemming, the must remains in contact with the skins for approximately 12 hours at 10°C to encourage optimal extraction of the grape's aromatic compounds such as white flowers and fresh fruits, while preserving the golden colour and tannins. The grapes then undergo gentle pressing using a pneumatic press, and after which the fermentation takes place under controlled temperatures of 14–16°C. Malolactic fermentation is deliberately avoided in order to preserve the wine's natural freshness and acidity. The wine is then matured on its fine lees at a constant temperature of 16°C until the end of January. Prior to bottling, which takes place between late February and early March, the wine undergoes a very gentle filtration.

 

Nero Oro Fiano is a well-balanced wine, featuring lively citrus acidity. The bouquet is fresh, fruity and floral, complemented by delicate hints of mint and Mediterranean herbs. 

Best served chilled as an aperitif, Nero Oro Fiano also pairs beautifully with seafood dishes.