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Know Your Variety - Australian Fiano

Adam Walls teaches us the finer points about Australian Fiano and why it could be Australia's next big white wine.

When Coriole in McLaren Vale released Australia’s first Fiano in 2005, it signalled an exciting evolution for white wine lovers, myself included.

This Italian white thrives in hot, dry climates, making it perfect for many Australian wine regions. This ability to handle the increasing heat spikes we’re experiencing during vintage makes it a very environmentally friendly variety as its need for water is low.

What’s more, Fiano retains its acidity in the heat. So while other whites like Sauvignon Blanc and Chardonnay often lose their acidity when the temperature rises, Fiano can be made into a beautifully balanced, refreshing wine.

Fiano at a Glance

Australian Fiano

Origins of Fiano

In its Italian home, Fiano is mainly grown in the hills surrounding Avellino in the Campania region. It has been traced back to ancient Rome and is thought to have been the primary variety in Apianum, an ancient Roman wine, meaning ‘bees’ in Latin. Even today, swarms of bees are drawn to the sugary pulp of Fiano grapes in Avellinese vineyards.

Australian Fiano Regions

As I mentioned, Fiano grows best in our warmer regions and has had great success in McLaren Vale and Clare Valley. But what I’m really excited about are the wins that have been had with the variety in the Riverland and Riverina regions. While these are regions traditionally famous for producing cheap, bulk wines, Fiano has given local winemakers a chance to show they can make exciting, cutting-edge wines.

Characters

At the Australian Alternative Varieties Wine Show, Fiano is divided into two classes: light and fresh, and full-bodied and textural.

The stye in which it is made is determined by the winemaker. For example, if a winemaker decides to pick the grapes later in the season and/or uses lees during fermentation, their Fiano will be a richer, more textured style.

Fiano Food Matching

Given that Fiano hails from a region that is coastal bound, it makes sense it is a wine that works well with seafood – baked fish, shellfish, etc. It’s perfect with vegetarian pasta dishes, too, as the acidity in the wine offsets the richness of cream-based sauces and complements the acidity of tomato-based recipes.

Shop Australian Fiano

Comyns & Co Fiano 2016

$23.80

in any 12

$25.20

in any 6

$28.00

each

Price | options

$23.80

in any 12 bottles

Qty

Alejandro Fiano 2017

$17.00

in any 12

$18.00

in any 6

$20.00

each

Price | options

$17.00

in any 12 bottles

Qty

Chalk Hill Fiano 2016

$21.25

in any 12

$22.50

in any 6

$25.00

each

Price | options

$21.25

in any 12 bottles

Qty

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Wine

Words by
Adam Walls

Published on
3 Apr 2017

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Rosé revealed – how is it made?

The time is ripe for Rosé – spring afternoons and evenings are perfect for relishing the refreshing, savoury characters of fabulous Australian drops. But, as you sit back and sip its deliciousness, do you ever wonder exactly how Rosé is made? Up until a few years ago, Australian winemakers made Rosé as an afterthought, says Tasting Panellist Adam Walls . “Whereas now, the wines are being made deliberately, with designated parcels of fruit that have been picked specifically to be turned into Rosé.” As Hunter Valley winemaker Mike De Iuliis explains, “There are two distinct keys to making quality Rosé. First is the variety that is being used, and second is timing of harvest.” There are many different styles of wine and as Mike describes, “Rosé is quite a personalised wine and at De Iuliis, we are looking to produce a style that is bright, fresh and vibrant. We also try to produce a drier, more savoury style that is built around texture and acidity rather than sugar and fruit.” So, how is Rosé made? The Maceration Method Just like red wine, Rosés pick up their colour from the skin of red wine grapes. The winemaker can determine the depth of colour in the wine by deciding how long to leave the juice in contact with the skins, typically anywhere from 2 to 24 hours – the shorter the time, the lighter the colour. The amount of time a winemaker leaves the juice in contact with the skins, Hunter Valley winemaker Mike De Iuliis explains:

“It depends on the variety you're using. With our special release Rosé, which is made from Grenache, the fruit is harvested by machine and then transported to the Hunter Valley (from the Hilltops). This time on skin is about long enough (approx. 8-12 hours), to pick up the colour that we like and also the flavour profile that we are looking for.”

- Mike De Iuliis, De Iuliis Wines - Hunter Valley

There are different techniques used for this process, including the maceration method, which allows the crushed skins of the red wine grapes to ‘steep’, or macerate, in the juice for a short period of time, before the skins are removed and the entire tank is finished into a Rosé wine. The Saignée Method Another method is called the Saignée (‘san-yay’), or the ‘bleed’ method. This involves ‘bleeding off’ a portion of the juice – while the remaining goes on to make red wine – into a separate vat to finish fermentation. This technique can result in some really lovely examples. Saignée expert Andrew Margan is a strong proponant of this style:

When making rose using this method we soak the unfermented grape juice on its skins for about 48 hours and allow the juice to soak some colour and flavour out of the skins before we run just 10 % of that juice off into another tank and add yeast to ferment it like a white wine. Cold fermentation ensures that the fruit flavours and aromas are conserved in the finished wine.The key is to make sure you drain off the juice at the right time. Because we have much softer tannins here in the Hunter and we obtain ripeness of flavour at lower alcohols we can make a saignee style rose that does not require any residual sugar and has enough richness of flavour without being too high in alcohol to make a dry rich Rosé

- Andrew Margan, Margan Wines

Blending: Another way to make Rosé is by mixing white and red wine together, although, this rather crude method is generally frowned upon and doesn’t usually make for a very nice tasting wine. Colour and Characters: The colour of Rosé can range from the lightest shades of pale onion skin pink to salmon, coral, hot pink, and ruby red; generally speaking, the darker the colour, the more intense and sweeter the wine. Primary fragrances and flavours of Rosé depend on the type of grape, or grapes, used, but will typically sit along the spectrum of red fruits and florals, melons and zesty citrus. Sometimes, you’ll find pleasant green characters, like rhubarb or strawberries with their leafy green tops still on. What varieties are used to make Rosé?

Rosé can be made from just about any red wine grape variety there is. In Australia, the more common varietals used to make Rosé include Shiraz , Pinot Noir , and Grenache . But also, Merlot and Cabernet Sauvignon . In Provence, the historical home of Rosé, winemakers will blend grape varieties, such as Cinsault, Mourvédre, Syrah (Shiraz), and Carignan, to create gorgeous examples of this pale pink wine. Now you know how it’s made, it’s time to drink to Rosé’s pink perfection and fill your spring with some delicious drops.