Contact the store for availability of less than 6 bottles, inventory always fluctuates. Orders for 6 or more bottles will be fulfilled within 2-4 weeks as these are special orders. 93 pts Vinous The 2018 Fiano Piante a Lapio is impossible to ignore, with a cascade of minty herbs and citrus sorbet accentuating freshly sliced nectarine. This smooths over the palate with silken, near oily textures, perfectly offset by a core of zesty acidity as ripe pit fruits and hints of ginger swirl throughout. It finishes long yet remarkably fresh and potent, leaving a lifting air of menthol and confectionary spice to linger on. This is Fiano at its absolute finest. The Piante a Lapio is sourced from 80-to-100-year-old Fiano planted in high-altitude volcanic soils. It is fermented spontaneously in chestnut and acacia wood casks and aged in those same vessels for nearly five years. - By Eric Guido on March 2024 Raffaele’s “Piante a Lapio” is truly outside of category. Made from 80-to-100-year-old Fiano planted in Lapio’s high-altitude volcanic soils, it is fermented spontaneously in casks of chestnut and acacia from local forests, and aged in those same vessels for nearly five years with no topping up. Incredibly, it develops a yeast veil just as a Jura wine would, although “Piante a Lapio” is marked notably less by veil-derived elements than a Jura Savagnin. This unorthodox aging regimen manifests itself in a combination of breadth and salinity, but variety-typical notes of lemon confit and jasmine still manage to ring strongly through the wine’s manifold layers. A stunning testament to Raffaele’s unique vision, “Piante a Lapio” avoids any trace of gimmickry and comes across as a wholly singular and profound creation. Farming: Practicing organic Soils: Clay-limestone and gravel with volcanic elements Vines: Fiano vines are 80 to 100 years old Entirely estate fruit Winemaking: Spontaneous fermentations with no temperature regulation. Malolactic is neither blocked nor induced, it occurs most of the time Aging: 5 years in casks of chestnut and acacia from local forests with no topping up