Scariazzo is made from the fiano grape; this variety, indigenous to the Irpinia area, was known as the Apiana grape, since bees (api) preferred it for its sweetness. The vines are trained and the wine is made in strict accord with Rivera's long experience and its determination that the wine be the authentic expression of its variety and of its terroir. The wine is named after the scariazzo, the traditional local barrel-vaulted building used to pen sheep. These constructions, which served as stopping-places for the flocks during their annual transhumance movements, were emblematic of the pastoral economy that flourished in northern Puglia until the late 19^th century.

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GROWING AREA
Pre-hills of the Murgia area, northwest of Bari

GRAPES
100% Fiano.

VINEYARDS
Trained to the Guyot system at 4,800 vines per hectare, planted in deep limestone soils at elevations of 200 metres. Yield per hectare averages 100 q./ha.

VINIFICATION
The grapes are harvested in the last week in August at optimal phenolic ripeness. The must ferments at a controlled temperature, with 30% in new Allier oak barriques and the remainder in steel.

MATURATION
The wine is bottled in early January to allow a minimum bottle-ageing of 3-4 months before release.

TECHNICAL INFORMATION
Alcohol 13%; total acidity: 6.0 g/l; pH 3.20; residual sugar: 2.2 g/l; total SO²: 90 mg/l.

SENSORY PROFILE
Deep straw yellow; rich, complex bouquet with smoky notes and the minerally slate classic to fiano; multi-layered palate with an acidity that balances all components..

SERVING SUGGESTIONS
It is delicious with antipasto dishes and with elaborate first courses, lighter meats, and with most seafood. Serve at 10-12°C.

STORAGE
Scariazzo's complexity and sound structure allow an increasingly deepening richness in the bottle up to three years after harvest.

Scariazzo technical sheet