Fiano is a historic white grape from southern Italy, best known for producing ageworthy, textural wines with refined aromatics and mineral structure. Closely tied to Campania, and in particular the hills around Avellino, Fiano has become one of Italy’s most respected native white varieties.
Fiano’s origins trace back to ancient Campania, where it was likely cultivated by the Greeks and later prized by the Romans. Historical references suggest that Fiano was once called Vitis Apiana, named for the bees (api) that were attracted to its sweet berries. It was widely grown in Irpinia during the Middle Ages and became particularly associated with the area around Lapio and Avellino. Like many native varieties, Fiano declined in the twentieth century, overshadowed by higher yielding grapes. Its revival in the late twentieth century was led by producers focused on quality, culminating in the establishment of Fiano di Avellino DOCG in 2003. It is now celebrated for its complexity, terroir sensitivity, and ageing potential.
DNA profiling confirms that Fiano is genetically distinct and likely indigenous to Campania. It has no direct relation to Greco or Falanghina, though all three are often grown together. In Puglia, a different grape also called Fiano is now classified as Fiano Minutolo, a separate variety with more pronounced aromatics. True Fiano is generally bottled under its full name or under the DOCG Fiano di Avellino, with Fiano di Avellino Riserva appearing on longer aged wines. It is now grown in other southern Italian regions, including Basilicata and Sicily, and is gaining attention in Australia.
Fiano is a low yielding, early to mid ripening variety that thrives in volcanic and calcareous soils. It performs best in hillside vineyards with good diurnal temperature variation, particularly around Lapio, Montefredane, and Summonte, where elevations range from 400 to 700 metres. The vine is relatively disease resistant and drought tolerant, but its naturally low productivity means it is best suited to quality focused viticulture. Thick skins contribute to structure and resilience, while small berries produce concentrated musts. Fiano often retains high acidity even in warm years, making it well suited to both fresh and ageworthy wines.
Fiano is typically fermented in stainless steel to preserve purity and precision, though extended lees contact is commonly used to build texture. Some producers experiment with acacia barrels, large format wood, or amphora to enhance complexity without overwhelming the variety’s aromatics. Malolactic fermentation is usually avoided to retain acidity. Fiano responds well to bottle ageing, and many top wines are held back for release after several years. Oak ageing is rare but not unheard of, and a few producers explore skin contact for additional structure. Across styles, restraint and balance are key to expressing Fiano’s quiet depth.
Fiano produces dry white wines that are medium to full bodied, with moderate to high acidity and a textural, often waxy mouthfeel. Aromas include white peach, pear, hazelnut, citrus peel, broom flower, and smoke. With age, wines develop notes of honey, chamomile, crushed herbs, and flint. The palate is typically structured and saline, with a long, nutty finish and a restrained, elegant profile. Alcohol levels are moderate, and the best examples show tension, depth, and a mineral edge. While fresh and vibrant in youth, Fiano can evolve beautifully over a decade or more.
Fiano is increasingly viewed as one of Italy’s great white grapes. Producers in Irpinia are exploring single vineyard bottlings and altitude driven styles that reflect soil and site. A growing number of natural and low intervention winemakers are working with Fiano for its structure and stability. Outside Campania, high quality examples are emerging in Basilicata, Sicily, and even Australia’s Riverland and Adelaide Hills, where the grape’s heat resistance and balance make it attractive. Fiano’s ability to combine richness with freshness has made it popular among sommeliers and collectors seeking distinctive, ageworthy white wines.
Guido Marsella produces a benchmark Fiano di Avellino with purity, drive, and ageing potential. Ciro Picariello crafts elegant, mineral wines from high altitude sites in Summonte, while Pietracupa offers refined, flinty bottlings with precision and depth. Colli di Lapio makes textured, structured Fiano from old vines in the heart of the DOCG. Outside Campania, Planeta and Feudo Montoni in Sicily are producing expressive, Mediterranean influenced styles. These wines showcase Fiano’s range, from taut and stony to rich and complex.
