The Fiano grape is a white grape variety considered among the best in Italy. It is predominantly cultivated in Campania, in the province of Avellino, but has also spread to Puglia and, recently, to Sicily. The name Fiano seems to derive from the name of a Ligurian population from the Apuan Alps who were overwhelmed by the Romans and migrated to Campania in the second century BC. During this exodus, they apparently brought with them the Apuana vine, which later became Apiano, then Afiano, and finally Fiano. The Fiano grape has been documented since the 1800s not only in Irpinia but also in the province of Caserta, in Puglia, and Basilicata. Previously, it was certainly widespread throughout the rest of Campania. It seems that the introduction of Fiano in Puglia was due to Charles II of Anjou, who, around the late 1200s, imported 16,000 Fiano plants from Cava dei Tirreni to Manfredonia. However, it is likely that it was present in Puglia even earlier.
The Fiano cluster is small to medium-sized, with a winged pyramidal shape. The berries are very tightly packed, medium-sized, and elliptical. Their skin is thick, golden, and slightly pruinose. Fiano is a vigorous and fertile grape variety but characterized by low yields. It gives the best results when grown on volcanic soils, but can also fully express itself on clay and heavy soils. In Irpinia, it finds its best area, with excellent ripening, thanks to harsh winters and cool summers, with clear and sharp temperature variations. The best soils, volcanic and clayey, are between 400 and 700 meters in altitude. Fiano ripens between September and October.
The wine obtained from Fiano is characterized by refined and complex aromas. The marked acidity of the musts favors the production of long-lived and structured wines. Fermentation and aging of Fiano most often take place in steel, preceded by more or less long periods of maceration of the grapes on their skins. Often, the wine undergoes a period of bottle aging, even up to 12/14 months, to enhance its character and aromatic richness. Fiano wine stands out for the finesse and richness of its fruity and floral aromas, with notes of pears and apples, peaches, loquats, and citrus, wisteria, pine nuts, and freshly cut grass. On the palate, Fiano is velvety and warm, with good minerality and a pleasant and marked acidity. The finish is satisfying, rich, and persistent. The main wine produced with Fiano, either in purity or blended with other Campanian grapes, is the Fiano di Avellino DOCG, but it is also found in the Cilento DOC and Sannio DOC denominations.
