After spending 3 months during vintage of 2006 in Campania Italy, we discovered our love of Italian varietals including Fiano which originates from this area. Ever since we had been quietly dreaming about securing a small parcel from the Hunter, of which it is a relatively new variety. Being able to handle heat, drought and everything in between, the Hunter seems to suit this beauty, producing fruit of thick skins and good natural acidity. The Fiano is rich in style, and where there are no rules as such with the emerging varieties in Australia, we have stayed true to the Italian way of processing. Our favourite way to treat the fruit when it comes in is to cold soak it on skins for a good 18-24 hrs. This gives us the added bonus of phenolics, tannins and palate weight from skins, stalks and seeds.