Fiano is a white Italian wine grape variety that is grown primarily in the Campania region of southern Italy and on the island of Sicily. In Campania, this fairly strong flavored white wine grape is particularly noted around Avellino where the Denominazione di origine controllata e Garantita (DOCG) wine of Fiano di Avellino is produced. The grape has a long history in the Campanian region and is believed to have been the grape behind the ancient Roman wine Apianum. Even today, the name Apianum is permitted to appear on wine labels of the DOCG wine Fiano di Avellino. Outside of Italy, several Australian wine producers have begun to use the grape. Production seems to be increasing, although the number of vineyards growing it is still small. One place of production is in the McLaren Vale wine region of South Australia and in the Hunter Valley wine region of New South Wales. More recently, some winemakers in Argentina are producing Fiano in the La Rioja district, north of Mendoza. Beyond its strong flavors and intense aroma notes, the Fiano grapevine is noted viticulturally for the relatively low yields it produces. History Ampelographers and wine historians consider Fiano a "classical vine" of southern Italy that likely has its origins in ancient Roman viticulture and perhaps may have even been cultivated by the ancient Greeks before them. Wine writer Jancis Robinson notes that some historians speculate that Fiano may have been the grape behind the Roman wine Apianum that was produced in the hills above Avellino. The wine was produced by a grape known to the Romans as vitis apiana, with the root of apiana being the Latin for bees. Even today bees are strongly attracted to sugary pulp of Fiano grapes and are a prevalent sight in the vineyards around Avellino. The small, thick-skinned berries of Fiano usually produce very little juice and, given the vines natural propensity for low yields, can make Fiano an unprofitable variety to grow. It was for reasons such as this that Fiano saw significant declines for most of the 19th and 20th century as growers uprooted the grape in favor of varieties like Trebbiano and Sangiovese that could yield larger amounts of wine. However, in recent years, the variety has enjoyed an uptick in interest as southern Italian wine regions see an influx of investment in the modernization of winemaking techniques and equipment, as well as