Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora

The growing sensitivity toward sustainability is being demonstrated by an increase in sales of natural wines. Natural wines are obtained using exclusively native vines, indigenous yeasts, absence additives, irregular temperature control during fermentation, and smaller quantities sulfites even compared to organic In this work, were from Fiano grape, a historical cultivar Irpinia (Campania, Italy). main objective study was compare the chemical sensory characteristics produced different vessels (10 HL): Test A: stainless steel; B: earthenware amphora; C: mulberry wood barrel; D: cherry barrel without use starter yeasts including sulfites. Our results show greater concentration higher alcohols esters amphora wooden barrels. work reveal that type container influences composition wine important extent. addition, have distinctive profile also due ancestral winemaking process used, which did not involve or technological adjuvants.