Fiano wine is future wine for the Barossa.

Fiano wine examples grown in the Barossa are few, but growing in number. But we could consider it a future staple for the Barossa Valley. It’s hardy. It’s heat resistant. And it’s a white variety that can fire back against our heating Valley climate, and thrive in the cooler parts of our Eden Valley as well. We look at Fiano as a delicious food wine to be paired with our constantly diversifying Australian cuisine. Which is why we are backing Fiano for a bright future in the Barossa. Learn more.

Evan Evans Wines is proud to release a tiny batch Barossa Fiano from a Freeling vineyard each year, grown on a second generation family vineyard in conversion to the Australian Certified Organic Standard.

$28.0 per bottle / $302.40 per dozen discount)

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Evan Evans Wines 2023 BAROSSA FIANO:

The 2023 Vintage FIANO has SOLD OUT.

For winemaking and 2023 vintage description and product information go to MORE INFO :

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Evan Evans Wines BAROSSA FIANO Juice Tray
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Fiano wine: 9 reasons why we love it.

Fiano wine attracts wine lovers for compelling reasons, making it a beloved choice among enthusiasts:

Rich History and Heritage:

Fiano wine comes with a deep-rooted history, believed to have ancient origins in the Roman Empire. This ancient Southern Italian grape has a documented history stretching back to antiquity, especially along the coast of Puglia or the hills of inland Campania (Fiano di Avellino). This historical connection adds a layer of intrigue and appreciation for wine enthusiasts who value the cultural and historical aspects of the God-tier wines of Italy.

Versatility in Flavour Profiles:

Fiano’s unique characteristics contribute to a versatile range of flavour profiles within the Fiano wine category. It responds to terroir and the skill of winemaking equally well. It can offer intense and boldly flavoured wines with slightly textured nuances, akin to Sauvignon Blanc or Riesling, or alternatively present wonderfully neutral expressions with succulent shape and fresh acid. Its flavours span from thiols of lemon and grapefruit to peach, hazelnut, and apricot. Fiano also has the natural acidity to produce seriously good sparkling wines. This diversity appeals to wine lovers with varied preferences, allowing them to explore the different styles and their stories.

Aromatic Complexity:

The Fiano grape variety is an expressive cultivar that can showcase different aroma profiles depending on where it’s grown. Sometimes, Fiano can be relatively non-aromatic, like Trebbiano or Macabeu or other neutral grape varieties, and sometimes Fiano wines often exhibit aromatic qualities reminiscent of a grassy Sauvignon Blanc or citrus Riesling. The aromatic complexity adds an additional dimension to the tasting experience, attracting drinkers with or without a fondess for expressive and captivating bouquets.

Food-Friendly Nature:

Fiano’s superb acidity at full ripeness, and its food-friendly characters make it an excellent companion for a wide array of dishes. Its compatibility with various foods, including zucchini, artichokes, fish, and soft cheese, enhances the dining experience, making it a favourite in Southern Italy whose people enjoy the best Fiano wine as part of a meal.

Sustainable Cultivation Practices:

The sustainable and environmentally friendly cultivation practices associated with Fiano white wine contributes to its appeal. For wine lovers who prioritize eco-conscious choices, Fiano’s resilience to heatwaves and its ability to thrive under energy-saving vineyard practices align with their values. It produces thick, upright shoots that naturally lift the canopy to allow for the passage of air-flow, lowering the demand for fungicide scheduling.

Fiano is naturally strapped to grow in Australia:

Fiano can handle the wet and humid conditions of the Granite Belt, or the hot and dry seasons of the Riverland, making it a star performer in the diverse terroirs of Victoria, Queensland, New South Wales, and South Australia alike. In terms of viticulture, Fiano has small berries, loose bunch architecture, and thick skins, bestowing it with excellent resistance to powdery mildew and botrytis cinerea. Fiano is characterised by high vigour and requires canopy management such as shoot thinning and bunch thinning of second crops in a fruitful season. It is, however, just as susceptible to downy mildew as any other cultivar. It has a mid-season ripening period and a requisite love for heat and sunshine. It is heat resistant but not drought resistant. Irrigation is necessary for soil moisture protection against extreme heat. The Fiano grape’s ability to safely hang on the vine whilst ripening makes it a hardy variety, and careful harvesting decisions are made based on its high acids at flavour maturity.

Which Fiano clones do we have in Australia?

Three clones of Fiano have been planted throughout Australia; the IC 788456 clone (first imported by the CSIRO in 1978 from the University of California, Davis), the lower yielding VCR3 clone (imported in the late 1990s from the Vitis Rauscedo nursery in the Veneto by Chalmers Nursery), and the South Australian Vine Improvement Incorporated clone (SAVII01) which could be a clone of one of the former. In Italy, there are two predominant groups of Fiano clones: the Fiano di Bari (Puglia) clones and the Fiano di Avellino (Campania) clones. DNA testing carried out by the IFV Institut Francais de la Vigne et du Vin in France confirmed in 2012 that the three clones of Fiano planted throughout Australia’s winegrowing regions are all genetic copies of the aromatic Fiano di Avellino clone (Greco Aromatico).

Diversity in Wine Styles:

Vinification of Fiano offers versatility of three distinct styles: sparkling Fiano, earlier-harvested Fiano (lighter and fresh), or later-picked Fiano wine, fuller-bodied and textural. It can be cold fermented in tank or at ambient temperatures in seasoned oak. Because of its thick skins, any Fiano wine implies an element of skin contact consideration. Even a gently pressed, whole-bunch Fiano juice can produce fine, pithy, phenolics that contribute to its structural tension and complement its fresh natural acidity. Fiano can age well but is nicely suited for drink-now styles. 

South Australian Fiano

South Australian wine made from the Fiano grape is produced by renowned wineries, such as La Prova Fiano, Coriole Fiano, Jericho Fiano, Oliver’s Taranga Fiano, Lino Ramble Fiano, Rollick Fiano, and Sherrah Fiano, and the association with these respected producers adds to Fiano’s cult-like appeal.


Evan Evans 2023 FIANO; composition:

100% Fiano

Farquhar Vineyard & Source Block, Freeling, Barossa Valley

Evan Evans Wines: 2023 BAROSSA FIANO: Product information
Farquhar Vineyard & source block, Freeling, Barossa Valley

RRP $28.0
Barossa Valley
Volume: 750 mL
Cellaring potential: 7+ years from vintage.

Growing Season:

The Fiano vineyard in Freeling was planted on rootstock in 1995. During the 2023 growing season the variety proved its wet weather resilience in the (normally) sun-drenched Barossa Valley.

Climate Conditions:

The season commenced after a wet winter and spring, accumulating a noteworthy 800mm of rainfall. The vineyard experienced above-average vegetative growth across all varieties, coupled with decreased yields from the preceding year due to the hail damage sustained to shoots in November 2021.

Cultivation Challenges:

The Fiano block exhibited vigorous canopy growth, necessitating thinning, while other varieties also faced imbalanced development in cooler conditions. Persistent rain posed a constant threat of diseases. Vineyard maintenance was challenged in the clay-rich soils of Freeling by excessive rainfall, causing surface pooling and difficulties in tractor operations and spraying.

Disease Management:

To combat disease pressure, preventative copper and sulfur-based sprays were applied whenever possible. Fortunately, Fiano’s block-headed structure and thick, upright shoots facilitated optimal airflow, mitigating a portion of the fungal attacks. Fiano is also a lesser fruitful variety, which probably saved its bacon in 2023.

Unusual Weather Patterns:

The season was marked by an unusually cool summer, lacking heatwaves and with temperatures rarely exceeding 30°C in January. These cool and wet conditions contributed to a delayed vintage; four weeks later than average.

Harvest and Quality:

Fiano was hand-harvested on March 16th, 2023. Both fruit and vines were in good condition. Triage in the vineyard resulted in only 10% exclusion of fruit due to downy and powdery mildew issues. Despite the late harvest, the ripeness got to 12.5 degrees Baumé, and boasted exceptional acid content, offering ideal conditions for minimal intervention winemaking.

Winemaking prospects:

The extended hang time enhanced berry flavour development and a balanced sugar to acid ratio, surpassing the previous year’s metrics. The Fiano juice displayed promise with voluptuousness in the mouth, good sugar/acid balance, and a luscious phenol-free texture, affirmed the potential for a promising winemaking outcome.

Fruit processing:

Whole bunches were foot-treaded, followed by an eight-hour cold-soaking at zero degrees Celsius to extract flavour precursors from the skins. The Fiano juice was then basket-pressed into a closed fermenter.


The vinification process was initiated with the inoculation of the juice with a strain of Metschnikowia pulcherrima wild yeast to amplify terpenes and norisoprenoids. This yeast was sourced from the AWRI Wine Microorganism Culture Collection and inoculated at a rate of 100 g/hL. A second inoculation occurred some 36 hours later, introducing a hybrid yeast at 40 g/hL. This sequential inoculation strategy aimed to boost the wine’s flavour profile and completely ferment the juice to dry. Fermentation took place at ambient (ale) temperatures.


Malolactic fermentation (MLF) was arrested, and the sugar-dry wine was gravity fed to stainless, taking every drop of lees, where it underwent sur lie ageing, settling and natural cold-stabilisation over a six month period.


The Fiano was bottled on October 13th, 2023. This marked the completion of a minimal journey from vineyard to bottle. No adjustments, over-blending, diluting, acidification, fining or filtration were needed. A real hands-off snapshot of the 2023 harvest.

Tasting notes:

This Fiano is pure and as ripe as a melon. Juicy, round, lip-smacking, and gently aromatic. Perfumed with a lime leaf oil. Not a trace of phenolics. Very nice finish defined by generous acidity. Wish I’d been able to make more.

Cellaring potential:

Good. 7+ years from vintage. Bottled under techno cork closure. It will be interesting to see how it evolves. It’s a pristine little wine!


Jeremy Evan Evans

Labs FIANO v23:

pH 3.27, TA 8.1 g/L, alc 12.1%, VA 0.12 g/L, Malate 1.88 g/L, G&F 0.1 g/L, NTU = <5.0?, FSO2 = 30 mg/L

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Evan Evans Wines is located in the Barossa wine region, South Australia, on Ngadjuri and Peramangk land. We are an experimental producer of unique Barossa blends, made from beautiful Barossa fruit. We like to hear from people from all walks of life who share a passion for the world of viticulture, wine appreciation, and especially all things related to fermentation and wine microbiology. Drop us a line to book a tasting!

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Evan Evans is part of the evolution of new wave wine styles emerging from a wine region borne of timeless fortifieds.