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  1. What is Fiano?



    What is Fiano?

    Fiano is a white Italian grape variety which was initially and is still grown in southern Italy, in the Campania region. It is also grown in Sicily, just off the Italian coast. Winemakers are making some really interesting and complex wines in Australia with Fiano. Usually bottled as a single varietal wine, we love the texture and the floral notes in this grape variety. Fianos can be aged and develop a nuttiness over time.Ripe wine grapes on the vine


    The Real Review summarises the tasting notes of a Fiano perfectly; “Due to the wide-ranging vineyard regions across Australia, it is difficult to speak of a uniformed local style. However central to the variety is a gently-textured, fruity Fiano at S.C.Pannellcore, sometimes with waxy or gentle nutty nuances, accompanied by good palate weight. It will appeal if you enjoy the body of viognier or chardonnay.”


    Where is Fiano found in Australia?

    In Australia, Fiano is found in most states; Western Australia, South Australia, Victoria, New South Wales and Queensland. Some of the regions include:


    Margaret River

    Peel

    Yarra Valley

    Heathcote

    King Valley

    Riverland

    Clare

    Adelaide Hills

    McLaren Vale

    Langhorne Creek

    Barossa Valley

    Hunter Valley

    Riverina

    Queensland Zone

    Map of Italy, Sardinia and Sicily of wine corks


    What are examples of Margaret River wineries making Fianos?

    These include:


    Juniper Estate

    Larry Cherubino

    Marq

    Wise Wine


    Reccomended Fianos:


    Cherubino Laissez Faire: Laissez-Faire means “let it be” and this reflects the team’s hands off approach. This means there is no added tannin, acid, or animal fining products. There is also no sulphur used throughout the winemaking with only a minimal amount at bottling. We’re using alternate varieties and blends to make naturally balanced wines.


    Collins and Co Fiano from McLaren Vale: Collins and Co also make wine from other alternative varieties including Arneis, Nero d’Avola, and Malbec.


    Pliniana Re Blanc Fiano: Sourced from Salento in the south of Italy, in the “heel” of the Italian “boot” the grapes are softly pressed temperature controlled vats then aged in stainless steel tanks for 3 months. This is a blend of Fiano and Chardonnay.


    Gibson’s Discovery Road Fiano: On the Gibson website they state their wines are “Inspired by our journeys to unique, old world vineyards. We create traditional Southern Mediterranean grape varieties.”

     

    La Prova Fiano: The fruit is grown in the northern Adelaide Hills where there are warm and dry days with cooler nights. After the grapesSam were handpicked, they were then chilled and whole bunch pressed. Scott, winemaker explains, “60% of the juice was fermented with fluffy lees in a stainless steel tank, with the 40% balance was juice filled straight off the press tray to old French oak for wild ferment on full solids. This is an increase in the textural component than most years and I like the evolution. Bottled in July 2018.”


    Juniper Small Batch Fiano: This has won awards including Trophy & Gold Medal  at the 2018 Wine Show of Western Australia and a Gold Medal at the 2017 Australian Italian Varieties Wine Awards. After it is whole-bunch pressed, one fifth goes into barrel for fermentation. The four months of lees stirring adds texture. As Ray Jordan says in the The West Weekend, Nov 2017, “Really good alternative to chardonnay this summer. Drink: Now to 2021’ 92 points. (Click here for technical sheet)



    Pass’-O Fiano B. 2017 (recommended in the Spring issue of On the Vine):  Sourced from Salento in the south of Italy, in the “heel” of the Italian “boot” this “Vendemmia Tardiva” is a late harvest wine. Rod describes the wine; “Fiano is a variety which we are enjoying lately, both the Australian version and also from the home country, Italy. Although a difficult label to read, this wine is a deep straw colour, fresh and lively with a ripe orange expression, slight grape sweetness across the palate and is beautifully balanced by crisp acidity.”


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