Unfiltered and unclarified, the Lunarossa 2017 Fiano Quartara is aged in amphora and oak before going into the bottle. It shows lots of sulfur and minerality but little fruit. Instead of fresh fruit, you might get some butterscotch and dried apricot or dried pineapple, but you really need to work at it if you want to find those aromas. The mouthfeel is rather neutral and waxy too. This was a release of 3,000 bottles.

Here is an amphorae-aged white wine with dry tannins and lots of caramelized fruit, dried apricot and canned peach. The 2016 Fiano Quartara shows earthy intensity that comes from the aging process. There is a lot of dryness here, but the wine is solid and bright. Because of that natural salinity and minerality, the wine would be a nice accompaniment to a typical Amalfi Coast dish of spaghetti with anchovy extract, colatura di alici. Production is just 2,130 bottles.

The 2015 Fiano Quartara comes from 20-year-old vines planted in limestone clay soils in Salerno province in the southern part of Campania. This wine opens to aromas of peach, white flower and dried mint. It is slightly flat and lacking in inner brightness and energy. This was a hot vintage. This wine is fermented and aged (for three months) in clay amphorae followed by ten months in oak. Some 2,800 bottles were made.