San Moro Fiano Salento 2024

San Moro Fiano Salento is a southern Italian white from Puglia, produced by Produttori di Manduria. Although the cooperative is based in the historic heartland of Primitivo, San Moro turns the focus to Fiano, a native southern Italian white variety that is particularly well suited to the warm Mediterranean conditions of the Salento peninsula.

Produttori di Manduria combines generations of local winegrowing tradition with a modern, well-equipped winery. The approach with its white wines favours temperature-controlled fermentation in stainless steel and little, if any, oak, preserving freshness rather than masking the character of the grape. The result is a contemporary expression of Fiano that remains firmly connected to the warmth and winemaking traditions of Puglia.

Serve at around 8 to 10 degrees with seafood, grilled fish, burrata, vegetable dishes or Puglian antipasti.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Fresh, Mediterranean
Grape Varietal: Fiano
Tastes Like: Comparable to a premium Pinot Grigio, but fuller and more structured
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Salento IGP
Region: Puglia, Italy
Terroir: Warm Mediterranean vineyards on the Salento peninsula, influenced by abundant sunshine and cooling coastal breezes
Aging: Temperature-controlled fermentation and maturation in stainless steel to preserve freshness and varietal character
Serving Temperature: 8–10℃ – Serve chilled

San Moro is produced by Produttori di Manduria, a historic cooperative based in Manduria in the heart of Puglia. Founded in 1932, the winery brings together generations of local growers and has played an important role in preserving the viticultural traditions of the region, particularly its indigenous southern Italian grape varieties.

While Manduria is best known for its powerful Primitivo reds, San Moro turns the focus to Fiano, one of southern Italy’s most important native white varieties. The wine is made in a fresh, contemporary style using temperature-controlled fermentation and little to no oak, allowing the natural character of Fiano and the warm Mediterranean identity of Salento to remain at the centre of the wine.

Seafood: Perfect with grilled fish, prawns, calamari or shellfish
Pasta: Excellent with seafood linguine, spaghetti alle vongole or vegetable pasta
Vegetarian: Pairs beautifully with grilled zucchini, roasted vegetables or Mediterranean salads
Puglian Classics: Ideal with burrata, focaccia, antipasti or orecchiette with vegetables

Burrata: Creamy and delicate, complements the wine's fresh, rounded style
Fresh Mozzarella: Soft and milky, pairs naturally with the wine's freshness
Young Pecorino: Mildly salty and firm, balances the wine's structure
Ricotta Salata: Fresh and savoury, works beautifully with the wine's Mediterranean character

Pitta di Patate Salentina (Salento Potato Pie)

Ingredients:

• 1kg floury potatoes, peeled and chopped
• 1 egg
• 80g Pecorino, finely grated
• 50g breadcrumbs
• 2 tbsp extra virgin olive oil, plus extra for the baking dish
• 2 onions, thinly sliced
• 250g tomato passata
• 80g black olives, pitted and roughly chopped
• 1 tbsp capers, rinsed
• 1 tsp dried oregano
• Salt and cracked black pepper

Instructions:

1. Preheat the oven to 190°C and lightly oil a medium baking dish.
2. Boil the potatoes in salted water until tender, then drain and mash until smooth.
3. Allow the potatoes to cool slightly, then mix with the egg, Pecorino and half the breadcrumbs. Season with salt and cracked black pepper.
4. Heat the olive oil in a frying pan and gently cook the onions until soft and lightly golden.
5. Add the tomato passata, olives, capers and oregano and simmer for 10–15 minutes until the mixture has thickened.
6. Spread half the potato mixture over the base of the prepared baking dish, creating an even layer.
7. Spoon the onion and tomato filling over the potatoes, then carefully cover with the remaining potato mixture.
8. Sprinkle with the remaining breadcrumbs and drizzle with a little extra virgin olive oil.
9. Bake for 30–35 minutes until the top is crisp and golden, then rest for 10 minutes before slicing.

A traditional speciality of Salento, Pitta di Patate is a natural partner for Fiano. The wine's fresh acidity balances the creamy potato and Pecorino, while its Mediterranean fruit and savoury character complement the sweet onions, tomato, olives and capers.