was traditionally subject to being unduly heavy and especially to being prone
to premature oxidation, however winemaking techniques of modern times are said to
have largely or wholly overcome those problems. The grape is inherently
low-yielding, and that combined with the older difficulties of vinification saw
its plantings decrease markedly in the last couple of centuries; but it is now
again on the upswing, as a result of the better winemaking and consequent worldwide
interest in Fiano.
repute, the best specimens come from the province of Avellino, and are known as
"Fiano di Avelino". True Fiano di Avellino must be at least 85% Fiano
(with Greco, Coda di Volpe, and Trebbiano also permitted up to a combined total
maximum of 15%), and is often 100% monovarietal.