Surani Fiano del Salento Pietrariccia  2011 is made from 100% Fiano.
Over the last few years, the passion for wine and our aim to discover and select the very best
of Italian winemaking, have taken the Pasqua Family back to its roots in Puglia, the southern
tip of Italy.
Around 80 hectares (197.68 acres) of land have been purchased in 2001 in Manduria, within
the Salento region, one of the finest areas for the cultivation of the Fiano grape, where
viticulture has very old origins, starting at the time of the Magna Graecia.
The property, which is located about 6 km from the Ionian coast, incorporates a farmhouse
called Masseria, in the Pugliese tradition and dated around the early 1900s. The Masseria is a
typical agricultural building which originally was created as an organizational centre for all the
farming operations.
To date, 64 hectares (158.14 acres) have been planted with Primitivo, Cabernet Sauvignon,
Chardonnay and Fiano vines. The finest fruit is obtained as a result of strict cloned selection,
modern vine training systems, and severe pruning, in order to produce a small amount of high
quality wines with respect for the terroir and the tradition.
The Fiano grape variety is a fairly strong flavored wine grape native to the south of Italy,
particularly in around Avellino in the Campania region, Sicily and Apulia.
Fiano has been in cultivation for more than two thousand years.
Fiano grapes has orbicular leaves, medium-sized, three-lobed or five-lobed, small or medium
bunch, tight, pyramidal with a wing rather developed, medium-berry, ellipsoidal, with resistant
golden yellow skin.
The vines are planted using the Guyot training system, with a density of 6,200 vines/ha.
(2,500/acre) and a yield of no more than 1.2 kg. (2.65 lbs.) per vine. The vineyards are
designed to fit perfectly into their surroundings: the vines are supported by wooden stakes at
the head of each row, and by galvanized iron posts along their length. long their length. An irrigation system exists, but it is only used in periods of extreme drought.
The soil in this area is limestone-based: it is very fertile and permeable, as well as cool and
fresh. The reddish ochre color is due to the high iron content. The slopes and the subsoil display phenomena caused by erosion such as the caverns at Castellana in the Province of
Brindisi and that of Zinzulusa near Otranto.
“Pietrariccia” is the typical Salento stone and means literally “shaggy(Riccia)stone (Pietra)” to indicate its typical bristly shape. Pietrariccia gives the name to the 25 acre vineyard.
Vinification: the grapes are picked and then macerated on the skins for 3-4 hours then
the fermentation follows for 10-12 days by the adding of selected yeasts at controlled
temperature of 16-17° C. Afterwards the wine is stocked in stainless steel tanks before
bottling.
Straw yellow colored with golden hues, a warm inviting nose with elegant hints of apple and citrus fruit. Medium-bodied with a well balanced acidity which gives freshness to the palate.
Excellent with fresh pasta dishes or seafood and shellfish.