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Daniela & Antonio get their fiano from one of the historical area of the Fiano di Avellino appellation: Lapio and Candida; 450-500 m above sea level planted in calcareous marls, limestone, and clay. Four days of maceration on skins before going into chestnut (65%), mulberry (35%) botti for about a year. Complex aromatic, chalk and minerals. – Giorgio Di Maria, Importer.