Castello Monaci found the Salento region to expand production to include Fiano. Fiano Salento offers greater freshness and minerality when compared to it's cousin in Campania further to the north.
Terroir: The Fiano vines are trained using the guyot system on soils made of clay and limestone.
Vinification: Grapes are typically harvested during the second week of September. Harvest is carried out at night to avoid exposing the ripe grapes to the heat of the mid-day sun. Grapes are crushed and macerated for a short time on the skins to encourage further extraction of flavor and complexity followed by fermentation at low temperature in stainless steel tank. Acante Fiano is aged "sur-lie" in stainless steel for two months prior to release.
The 2010 Acante Fiano is straw yellow in color with a tropical nose of pear, pineapple and honey. On the palate the wine is fresh and lively with well balanced notes of fresh fruit and hazelnut.