This comes from a 0.9-ha. parcel of Fiano between 20–30 years of age planted in the volcanic clay-limestone soils of Lapio, a commune in the far eastern reaches of the Fiano di Avellino appellation considered not only the variety’s spiritual home but its greatest terroir. Lapio’s cool microclimate, high altitude, and huge diurnal temperature shifts allow for Fiano of exceptional precision and complexity, and Joaquin’s combines those traits with a magnificently concentrated palate which swells dramatically on the finish.
The wine spends 8 months on its fine lees in steel without temperature control, and it undergoes an additional stint in bottle before release—a purposeful delay which allows the variety’s youthful floral aromatics to subside a bit while its signature note of toast begins to emerge.
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