Rivera 'Scariazzo' Fiano is a deep straw yellow Fiano with a rich, complex bouquet involving smoky notes and classic minerally slate. Its multi-layered palate is balanced with an acidity that enhances all aspects of the wine, especially its food matching ability. Enjoy Scariazzo with antipasto dishes, a wide variety of starter courses, lighter meats, and most seafood. Serve at a temperature of 10-12°C. The complexity and sound structure provide the opportunity to cellar it for up to three years and it will experience an increasingly deepening richness.

About the Producer

In the hands of the third generation of the family, represented by Sebastiano and Marco, the most up-to-date viticultural and oenological practices are married to the deepest respect for natural processes. Their programme of uncompromising quality begins with the expert management of 75 hectares of estate vineyards, farmed according to the protocols of sustainable viticulture. The vineyards are located at 200-230 metres with deep tufa-limestone soils, yielding fine native-variety grapes, the whites with firm acidities and the reds of impressive elegance and structure.

Scariazzo is a “single vineyard” white wine made from the Fiano grape. Fiano is a varietal grape indigenous from Irpinia area, which 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 Scariazzo for 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 19th century. Limited production: 6000 bottles per vintage.

Vineyard and Winery

The vineyards for Rivera 'Scariazzo' Fiano are in the foothills of the Murgia area, northwest of Bari. The vines are 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 90-100 q./ha.

The grapes are harvested in the last week of August at optimal phenolic ripeness. The must ferments at a controlled temperature, with 20% in new Allier oak barriques and the remainder in steel. The Rivera 'Scariazzo' Fiano is bottled after a period of 6 months in glass-lined cement vats on the fine lees.