Clelia Romano established Colli di Lapio in 1994 in the volcanic highlands of Campania's Irpinia region, at 550 meters elevation. Fiano di Avellino is among Italy's most prestigious white wine appellations, and Lapio's sub-zone is known for particularly structured, acidic, mineral wines from volcanic soils alternating with clay. Despite the "[wood]" designation, this Fiano sees minimal wood influence—fermentation occurs in stainless steel at cool temperatures, followed by eight months of aging and four months on fine lees. An additional twelve months of bottle aging precedes release. This patient approach develops complexity through time rather than oak, allowing Fiano's natural character to shine: white peach, winter melon, citrus, and a constellation of floral and herbal notes from orange blossom to sage. The palate is notably saline, in perfect balance with vibrant freshness. The 2021 was recognized in Wine Spectator's Top 100 Wines.