FIANO DI AVELLINO D.O.C.G.

Irpinia has played such an important role in Campanian wine production that the rail line linking Avellino and Rocchetta Sant'Antonio was known as "the Wine Line." Completely planted in vines, the province of Avellino features products of international reputation, such as Greco di Tufo, Taurasi and Fiano.

The Fiano di Avellino takes its name from the variety that the Latins called Vitis Apiana. That was because the vine's grapes were so sweet that they proved irresistible to bees (api).
The wine, which was already highly appreciated in the Middle Ages, originated several millennia ago. An order for three "salme" (a measure) of Fiano is entered in the register of Holy Roman Emperor Frederick II.
And Charles d'Anjou must have enjoyed the wine, since he had 16,000 Fiano vines planted in the royal vineyards. The grapes' sugar content is so high that a virtually sweet sparkling wine is made in the area that has many local admirers, although it has not been possible to market it nationally and internationally. Years of experiment have enabled winemakers to produce a dry Fiano, a wine of great elegance and refinement with an intense odor and a harmonious flavor that features scents of toasted hazelnuts.

This wine comes from Avellino in the Campania region in the south of Italy. That is why without a doubt most people know this wine as Fiano d'Avellino. However, local history buffs still like to refer to it as Apianum, after the Latin name for the species of vine that yields this particular type of grape (Vitis apiana). Its grapes are always surrounded by bees due to its outstanding sweetness.Along with Taurasi and Greco di tufo, Fiano represents one of the real pearls of the Campania wine tradition and an ideal choice for a fish meal. Boasting a fairly intense straw-yellow color, this wine is striking for its intense, characteristic bouquet. It has a dry, harmonious taste and may be aged for up to 3 years, improving its quality, although to fully enjoy its rich flavor and bouquet, it is sufficient to wait 12 months before uncorking it.

To enjoy it at its best, Fiano d'Avellino should be served at around 10 degrees and it is excellent as a before-dinner drink. It is very good with fettucine with shrimp and vegetable sauce or spaghetti with lobster and artichokes, but it is also quite interesting with one of the humbler traditional dishes from this part of Italy: potato and dried cod soup.

Boasting a glamorous straw-yellow color, this wine has an intense bouquet characteristic of toasted hazelnuts and dry fruits. With its dry, harmonious taste our Fiano makes an excellent aperitif but also pairs well with dishes such as shrimp fettucine or spaghetti with lobster and artichokes. It is traditionally served with one of the more humble dishes of southern Italy: potato and dried cod soup.

Area of Production: Hills of Irpinia (Campania-Italy)
Location of Vineyards: 350 Slm
Grape: 100% Fiano
Nature of Soil: Clayey and calcareous
Vineyard Exposure: Southwest

Vintage Time: Last ten days of October
Winemaking: Soft pressing and delestage
Fermentation: Under controlled temperature
Refinement: Steel container and in bottle

Alcoholic Content: 12.5% Alc. by Vol.
Total Acidity: 5,50 grams per liter
Sugar Residue: Traces
Dry Extract: 31,00

Bottling: Historical Bordelaise and natural cork
Characteristics: Straw color, intense nose with scents of toasted hazelnuts and dry fruits, full-bodied with great elegance and refinement, smooth and long finish
Serving Temperature: 9°C or 49°F
Preferred Serving: Medium glass