92 Insider Points
The 2013 Fiano from Altemura is a fresh and mineral driven white with a creamy texture and delicious lingering finish. Crunchy tree fruit, lime and flint waft from the glass, with pear, nectarine and honeysuckle blending on the palate. The brisk acidity maintains through the finish and should keep this wine drinking well or a few more years. Enjoy now through 2019. - DZ Sept 2016
Salento IGT, Puglia, Italy
Family-owned Masseria Altemura’s comes from a single vineyard in Puglia. Quality shows through in everything from sustainable farming practices that use age-old winemaking techniques -- the estate has been farmed since the 13th century -- to the use of renowned Bordelais expert Denis Dubourdieu to consult on clonal selection so grape varieties are matched with optimum soil types.
The white Fiano grape, a variety which dates back more than 2000 years, is known for its floral, stone fruit, apple, pear, and sweet citrus flavors. Fiano’s original name “vitis apiana,” meaning vine beloved of bees, comes from the legend that the grapes were so sweet that bees found them irresistible. We do, too!
A land of “stunning beauty” (Wine Enthusiast) with beaches, olive trees, and some of Italy’s best food, Puglia might have it all. Wine quality has been on a tear. Even better, the hearty, rustic reds are some of Italy’s greatest wine values.
Deep straw yellow. The wine’s perfumes are restrained and are based on distinctly fruity notes. Fiano’s personality is characterized by appealing freshness combined with a rich, mellow texture. It displays attractive sensations of peaches and apricots as well as of delicately scented flowers.
The vineyards are nestled in the heart of the region of Puglia. The land itself sits at an elevation of 230 ft above sea level, and the soil is a mixture of clay and chalky gravel. Because it is situated between the Ionian and Adriatic Seas, the estate experiences a maritime climate, which is characterized by warm days, cool nights, and northerly winds. Temperatures range on average from 48°F in the winter and 80°F in the summer. Our Primitivo di Manduria grapes are trained following the Guyot method.
It goes particularly well with full-flavored fish dishes or with legume-based dishes (such as broad beans and endive).