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. A major place of production is in the McLaren Vale wine region of South Australia along with the Clare Valley 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.

October 17th is International Fiano Day.

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 a desire to revitalize indigenous and classical varieties.

The Fiano grape is most closely associated with the Campanian DOCG wine of Fiano di Avellino. Nearing extinction in the later half of the 20th century, interest in the variety, spearheaded by producers such as Mastroberardino, saw a renaissance of planting around Avellino. Some of the most notable plantings of Fiano are found in hazelnut plantations around Avellino with wine tasters such as Jancis Robinson noting that the wines produced from these grapes can have a slight hazelnut flavor to them.

In 2003, the area around Avellino received DOCG status for the Fiano-based wine produced. For the Fiano di Avellino DOCG, at least 85% of the wine must be made from Fiano with Greco, Coda di Volpe and Trebbiano permitted to round out the remainder of the blend. Grapes destined for this DOCG wine must be limited to a maximum harvest yield of 10 tonnes/hectare and fermented to a minimum alcohol level of 11.5%. Italian wine laws allow for producers to use the name Apianum along with the Fiano di Avellino DOCG designation to show the modern wine's connection with the historical Roman wine.