The presence of Fiano in Campania seems very ancient, as evidenced by numerous studies and the flourishing of multiple hypotheses about the etymology of its name. In fact, according to some authors the term “Fiano” derives from the ancient “Apian” grapes mentioned by Columella and Pliny; according to Murolo the term derives from the Greek region “Apia” or “Peloponnese,” from which the Pelasgian settlers who came to southern Italy would have come. In recent years, Fiano has found its valorization and diffusion in Sannio, where it is part of the ampelography composition of the Sannio DOC wine, whose DOC is differentiated in the production of the 4 subzones Taburno, Sant’Agata dei Goti, Guardiolo, and Solopaca. Fiano wine is one of the few Italian wines worthy of aging.

A vine of great vigor, it adapts to contained forms of breeding when grafted onto poorly developed rootstock. It has good bud fertility and not excessive production due to low bunch weight. It is adapted to soils that are not very fertile, and prefers hilly terrain and warm, dry climates. The most common form of training is vertical Guyot-type training. Because of the thick berry skin, it has good resistance to Botrytis, although the harvest time is quite late: first fortnight of October, late September in warmer areas. It can reach at maturity high sugar content and also high total acidity.

The sensory profile of wine made from Fiano grapes is characterized by a pale straw yellow color. The scent is persistent floral with sensation of white peach, exotic fruit, hazelnut. On the palate it is a structured wine with good acidity, which traditionally goes well with fish and shellfish dishes, white meats and risottos, and vegetable dishes.