Colli di Lapio – Clelia Romano

“This young estate, founded in 1994, is the source of one of the finest Fianos made today, if not the best one. The perfectly situated vineyards, at about 500 meters above sea level on highly calcareous clay soil and benefiting from wide day-night temperature differences, would rate grand cru status if such a classification scheme existed in Italy.”  – Stephen Tanzer’s International Wine Cellar

“Owner-winemaker Clelia Romano and her daughter, Carmela, produce this textbook example of one of the Campania region’s signature grape varieties, Fiano, from calcareous clay-rich vineyards perched roughly 1,800 feet above sea level. Fermentation and short-term aging (about eight months) in stainless steel highlights the floral and fruit character of the Fiano grape while preserving the wine’s underlying mineral essence. But the decision to age it on the lees for about half the time takes this elegant white to the next level, enriching the flavor profile and adding textural complexity.” – Wine Spectator’s Top 100 Wines of 2021 

The windblown slopes of Campania’s mountains host some of the most spectacular vineyards in Italy, planted to varieties that have been cultivated since the time of the ancient Greeks. The estate of Clelia Romano is from vineyards around the Lapio village, northeast of Avellino, considered the “grand cru” growing area for the white variety Fiano. This wine, vinified entirely in stainless steel, is pure class and elegance, with peach and melon aromatics and a vibrant acidity that gives it the potential to evolve over a time into a golden-hued and mineral wine that echoes the qualities of grand cru Chablis.

Vineyard Management:  Colli di Lapio is a practicing organic estate. Integrated insect and disease control is followed and only copper and sulfur-based products are used. However, the breezy, arid climate makes mold and insects a rare occurrence. The estate fertilizes with organic manure every two years to ensure a quality harvest. Alfalfa is sown between the rows of vines to provide nitrogen to the soil and then tilled in as green manure. Minimal sulfur is added to the wines as they leave the winery to ensure freshness and quality.