I celebrated Hanukkah  tonight with this lovely bottle from Ciro Picariello. Picariello and his wife began their wine adventure in 1997 but only used their own label starting in 2004. They have 7 hectares of vines in Irpinia at high elevations, 1600-2100 feet above sea level. Apparently he is very well known for this Fiano and only make one red which is the one I tasted. It is named after Ciro’s mother in law, Zi Filicella who gave them the land for the winery. They make this wine from old vines, 80+ years old which are trained in a tall pergola with wide spacing. It grows in a particular training system called “Raggiera Avellinese.” The soils here contain a lot of clay as well as organic materials. The vineyards also are crossed by significant breeze which serve to also keep the grapes healthy. The wine is pumped over on its skins for many months.  The wine ferments in steel and then ages in steel for 24 months. The production processes are organic and done by hand as well.

Tasting Note:

The wine was full bodied, deep ruby in color, with luscious black fruit, spice, and tar on the nose and palate. A second wave of iodine and eucalyptus came through on my second sip as did silky tannins, good acidity and minerality. The finish is long and the aromatics get lifted and tend toward dried flowers, nuts, and leather. A study in this great variety which should be considered a noble grape in my view. Perfect with roast beef, this wine was a real find.