2017 Ciro Picariello ‘Brut Contadino’ Spumante


Ciro Picariello is a cult producer of Fiano whose wines tend to be much more high acid and mineral-driven than others.

This sparking Fiano is made in the Champagne method with second fermentation in the bottle. Delicious and very distinctive with hints of gunflint smoke, nuts, dried sage and a long finish of wet minerality and citrus fruit.

Enjoy with pecorino cheese, pasta, seafood, and light meat dishes.

Certified Organic.

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Campania, Italy

Campania, in Southern Italy, is home to the most DOCG’s (denominazione di origine controllata e garantita) than any other region in the south, which is the superior and highest classification given to a designated area of Italy. Campania has a varied landscape with mountains, valleys, and coastal plains allowing for a vast diversity amongst grapes being grown here. Arguably the best white wines from this region are from the grapes Fiano or Greco. The finer versions of the wines can age and continue to develop in bottle. Aglianico is the premier black grape variety producing a deep color with black fruit flavors, high tannin, and high acidity. Aglianico can also age for many years developing earthy and forest characteristics. For Aglianico, the greatest forms have said to be found in Taurasi DOCG.

Ciro Picariello is a cult producer of Fiano whose wines tend to be much more high acid and mineral-driven than other Fiano. He and his wife started their winery back in 1997, but their first vintage under their own label was not until 2004. Their 12 hectares of vineyards are located at relatively high elevation in the province of Campania, divided between the villages of Montefredane (1,600 feet above sea level) and Summonte (2,100 feet). The harvest for the Fiano occurs in late October, very late for white wine. The grapes are hand-picked and carefully sorted and then pressed slowly with only the first press fraction used in the DOCG Fiano. The wines are then fermented with indigenous yeasts in stainless tanks. The Fiano is aged on its fine lees for an extended period between 11-12 months (plus several months more in bottle before release), with the Irpinia Fiano slightly shorter, 7-8 months. Use of SO2 is minimal; the wines are not filtered nor fined. The flagship white is the Ciro 906 bottling of Fiano made from a single parcel (#906 on the official Avellino map) at 650 meters in elevation. This parcel has their oldest vines, the first planted by Ciro back in 1990. This wine is not produced every year, only in colder vintages with more acidity.

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