Ciro Picariello has become one of the reference points for Fiano di Avellino, the great white grape of inland Campania. His wines are built on high-altitude volcanic vineyards, indigenous yeast and an almost stubborn refusal to use oak.
Backstory
The story began when his wife's family land was planted to vines, the first of them by Ciro in 1990. He and his wife founded the winery in 1997, though they did not release a wine under their own label until 2004. From a modest start the estate now produces a substantial volume from its hillside parcels.
The Region
The vineyards lie in the province of Avellino in Campania, split between the villages of Montefredane and Summonte. Elevations are notably high for Italian whites, with sites rising from around 1,600 feet at Montefredane to 2,100 feet at Summonte, and the flagship parcel sitting at roughly 650 meters.
Vineyards and Farming
The estate farms about 12 hectares on the volcanic soils that give the wines their cut and minerality. Alongside Fiano, the family grows Greco for Greco di Tufo and old-vine Aglianico, including vines more than a century old used for the Zi Filicella bottling.
Winemaking
There is no oak in the cellar for the whites. Fermentation runs on indigenous yeasts in stainless steel, with minimal sulfur and wines left unfined and unfiltered. The standard Fiano di Avellino spends 11 to 12 months on its lees, while the Ciro 906 ages 12 months on the lees in steel followed by 18 months in bottle before release.
The Wines
The portfolio centers on Fiano di Avellino and the Ciro 906 selection, joined by Greco di Tufo, a Brut Contadino sparkler, the Falanghina-based BruEmm and, in stronger vintages, a Taurasi.
