Ciro Picariello’s tiny 7 hectare estate lies at the heart of Campania’s sub-region of Avellino among the volcanic soils of the Irpinian hills. Made only in tank, it is quite fruit driven, opening up best after a couple of minutes in the glass showing piercing aromas of sour red cherry, currents and fresh herbs, in the mouth it's stylish and silky - fresh sweet and complex.