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then undergo spontaneous malolactic fermentation
a cold-brew steep plus a maceration of the ground beans
The ritual matters: pour the arak
This is the Riserva from 2001
Chionetti’s Parussi offers both in elegant proportion
Ciro Picariello, Irpinia Fiano, 2025 042326OFFER then undergo spontaneous malolactic fermentationThe everyday Fiano from a producer who treats every cuvee seriously. Irpinia Fiano is Ciro Picariello's entry bottling, declassified from estate fruit grown on his younger vines (roughly two to seven years old) around Montefredane and Summonte in the hills of Campania. It sees a shorter time on the lees than the flagship Avellino bottling, which keeps it fresh, juicy and ready to drink right away, with less of the dramatic stony intensity but all of
US$ 39.95
US$ 18.95
US$ 18.99
