This varietal originates in southern Italy but excels on the golden hills of Paso Robles. This is the first crop harvested for this varietal. It was planted in 2016 on dormant vines and harvested on September 16th 2019. Only 2.4 tons were handpicked and harvested for this first year.
The fruit arrived early in the morning in picking bins. Fruit was then crushed, destemmed and sent to our inert gas system Diemme press. Our yield was about 150 gallons per ton. Analysis was done after pressing: Brix at 23 degrees, pH at 3.34, and TA at 8.6 g/L. No acid addition was done at this time. When the glycol was finally working and the tanks were cooled; the solids settled out of the pressed juice. The wine was racked on September 21st and the juice was inoculated with QA23 yeast. The ferment was finished on October 26th, so the wine was racked again and SO2 was added. On November 1st, the Fiano was transferred to oak barrels designated for white wines. The wine stayed in barrel until March 12th.
The wine was then heat and cold stabilized and will be filtered before bottling. This turned into a knock out wine for our first vintage! Floral on the nose, this rich and flavorful white wine has a medium to light body, is semi-dry, with notes of honey, spices, and hazelnut on the palate. Serve chilled.