The volcanic soil and the wide temperature range make special this white Fiano, even if its region of origin is more popular for red wines. But Luca and Sara Carbone believe that Basilicata can give birth to great whites, as well.
The hand harvested grapes are destemmed, the juice is then cooled and left with the skins for a brief period of time. Afterwards, the wine is fermented under temperature controlled conditions. The newly formed wine is immediately racked off, filtered and kept at low temperatures. This preserves fruity aromas in their freshest state and allows for a natural stabilization process.