Region: Campagna (Campania)
Quality Level in EU/Italian Wine Law: Fiano di Avellino DOCG
Established: The DOC region was established in 1978 and was elevated to DOCG in 2003. There is approximately 420 hectares under vine and production averages about 180,000 cases per year.
Primary Grape Varieties: Fiano di Avellino requires varietal blends of at least 85% Fiano with potential blending of Greco, Coda di Volpe Bianca and/or Trebbiano Toscano. Typically, the wines are 100% Fiano, vilified in stainless steel and left on the lees for a few months, giving the wines a slightly creamy texture. The wines have age ability and show more character after a few years in the bottle. Nutty, toasty and smoky flavors will emerge and some have a similar flinty-petrol flavor to Riesling. The term “Apianum” is an ancient name of the region and may appear on the label.
Characteristics: A range of body and concentration in these wines but consistent with notes of white blossom, pear and apple, mineralogy and hazelnut. These wines can age extensively and evolve to honeyed and beeswax flavors on the palate. There is a distinct creaminess or oiliness as well. Late harvest or air dried passito wines are also produced.
Pairs with: It marries well with antipasti, local soups, and fish-based meals. Fiano wine is very versatile in that it works both slightly acidic (e.g., tomato-based) and savory (e.g. cheese, butter) dishes. While in Italy it commonly is used with fish and shellfish, it also goes well with chicken, pork and veal with any sauces that are not too citrus in flavor.
Fiano is a white grape that is said to have originated in the hills east of Avellino. It has a viable structure that allows for some age worthiness as well as for drying and used in Passito wines (such as in the Irpinia DOC). Like many other indigenous wines, Fiano almost went extinct in the 1970s but has made a comeback and today enjoys a stable return to the area of its origins in the DOCG region of Fiano di Avellino.
Dr. Antonio Mastroberandino brought this wine back with his love of viticultural history. Within the wine laws of the Avellino DOCG, some trebbiano, Coda di Volpe or Greco may be added to the varietal blends of at least 85% Fiano. There are no age requirements and the name Apianum may appear on the bottle – an ancient name for the area.
Fiano plays a part in other DOP regions such as:
1. Brindisi DOC
2. Molise DOC
3. Salice Salentino DOC
4. Sannio Fiano DOC
5. Sicilia DOC
6. Sqinzano DOC
7. Among others
Fiano produces high quality and fashionable wines, most notably the Fiano di Avellino. It can be found in still, frizzante and spumante versions in these other DOCs but the Fiano di Avellino DOCG produces only still white wines. The white wine has substance and weight and can be honeyed with notes of fruit and floral. Considered to be one of Italy’s best white varieties, the wines also exhibit notable aromatic intensity and complexity on the finish.
Fiano’s name is associated with the town of Lapio which was once known as Appia, or Appiano. Legend has it that Fiano was the grape mentioned in the writings of Pliny the Elder, however DNA research would require samples of the Roman era to verify, so it continues only as legend.
The varietal is thick skinned and late ripening and is not susceptible to the late Autumn rains that could otherwise cause grey rot. Fiano, on the other hand, is susceptible to Oidium and Peronospora and much of the yield can be affected as this susceptibility is most impactful at flowering.
Fiano was planted extensively prior to the phylloxera infestation of the early 20th century. Other varieties were replanted and Fiano’s presence in the vineyards significantly suffered until the work of Dr. Antonio Mastroberandino. Now recovered, Fiano’s “cru” home is back in the area of Lapio, situated high in the hills at nearly 600 meters in altitude and has heavy clay soils. The Fiano di Avellino DOCG includes 20 villages in the hills around Avellino and the northern are overlaps with the Greco di Tufo DOCG. The Sabato river is a key feature of both DOCG regions. Fiano di Avellino vineyards are typically between 300-650 meters in altitude but many reach as high as 700 meters. The vineyards sites have similar soils but the varying aspect, altitude and harvest readiness result in a range of wines of varying structure and flavor. Bottle to bottle variation and a known producer is important to consider.
Lapio is a small town located in the area and is known as a CRU site for Fiano. It has heavy clay soil that differs from the more common volcanic soils in which it also thrives. Fiano gains unique flavors from the volcanic soils where it is known for a stereotypical smoke or burnt rubber characteristic. Fiano is known in the cellar as having rich aroma precursors (aromas that are released only after fermentation and are not tasted in the grape) and will often see skin contact to extract aromatic notes and more color. Higher and cooler locations are known for producing these more interesting and intense Fiano wines.
Even with maceration, the color is generally light with a green tinge. Fiano can take on a range of depth and body and it is marked with moderately high acidity. The most common characteristics of Fiano di Avellino wines are the aromas of white blossom, pear, green or golden apple, and hazelnut (especially on the finish).
Good examples of a Fiano di Avellino can be found in most big city markets for around $20.
Quality Level in EU/Italian Wine Law: Fiano di Avellino DOCG
Established: The DOC region was established in 1978 and was elevated to DOCG in 2003. There is approximately 420 hectares under vine and production averages about 180,000 cases per year.
Primary Grape Varieties: Fiano di Avellino requires varietal blends of at least 85% Fiano with potential blending of Greco, Coda di Volpe Bianca and/or Trebbiano Toscano. Typically, the wines are 100% Fiano, vilified in stainless steel and left on the lees for a few months, giving the wines a slightly creamy texture. The wines have age ability and show more character after a few years in the bottle. Nutty, toasty and smoky flavors will emerge and some have a similar flinty-petrol flavor to Riesling. The term “Apianum” is an ancient name of the region and may appear on the label.
Characteristics: A range of body and concentration in these wines but consistent with notes of white blossom, pear and apple, mineralogy and hazelnut. These wines can age extensively and evolve to honeyed and beeswax flavors on the palate. There is a distinct creaminess or oiliness as well. Late harvest or air dried passito wines are also produced.
Pairs with: It marries well with antipasti, local soups, and fish-based meals. Fiano wine is very versatile in that it works both slightly acidic (e.g., tomato-based) and savory (e.g. cheese, butter) dishes. While in Italy it commonly is used with fish and shellfish, it also goes well with chicken, pork and veal with any sauces that are not too citrus in flavor.
Fiano is a white grape that is said to have originated in the hills east of Avellino. It has a viable structure that allows for some age worthiness as well as for drying and used in Passito wines (such as in the Irpinia DOC). Like many other indigenous wines, Fiano almost went extinct in the 1970s but has made a comeback and today enjoys a stable return to the area of its origins in the DOCG region of Fiano di Avellino.
Dr. Antonio Mastroberandino brought this wine back with his love of viticultural history. Within the wine laws of the Avellino DOCG, some trebbiano, Coda di Volpe or Greco may be added to the varietal blends of at least 85% Fiano. There are no age requirements and the name Apianum may appear on the bottle – an ancient name for the area.
Fiano plays a part in other DOP regions such as:
1. Brindisi DOC
2. Molise DOC
3. Salice Salentino DOC
4. Sannio Fiano DOC
5. Sicilia DOC
6. Sqinzano DOC
7. Among others
Fiano produces high quality and fashionable wines, most notably the Fiano di Avellino. It can be found in still, frizzante and spumante versions in these other DOCs but the Fiano di Avellino DOCG produces only still white wines. The white wine has substance and weight and can be honeyed with notes of fruit and floral. Considered to be one of Italy’s best white varieties, the wines also exhibit notable aromatic intensity and complexity on the finish.
Fiano’s name is associated with the town of Lapio which was once known as Appia, or Appiano. Legend has it that Fiano was the grape mentioned in the writings of Pliny the Elder, however DNA research would require samples of the Roman era to verify, so it continues only as legend.
The varietal is thick skinned and late ripening and is not susceptible to the late Autumn rains that could otherwise cause grey rot. Fiano, on the other hand, is susceptible to Oidium and Peronospora and much of the yield can be affected as this susceptibility is most impactful at flowering.
Fiano was planted extensively prior to the phylloxera infestation of the early 20th century. Other varieties were replanted and Fiano’s presence in the vineyards significantly suffered until the work of Dr. Antonio Mastroberandino. Now recovered, Fiano’s “cru” home is back in the area of Lapio, situated high in the hills at nearly 600 meters in altitude and has heavy clay soils. The Fiano di Avellino DOCG includes 20 villages in the hills around Avellino and the northern are overlaps with the Greco di Tufo DOCG. The Sabato river is a key feature of both DOCG regions. Fiano di Avellino vineyards are typically between 300-650 meters in altitude but many reach as high as 700 meters. The vineyards sites have similar soils but the varying aspect, altitude and harvest readiness result in a range of wines of varying structure and flavor. Bottle to bottle variation and a known producer is important to consider.
Lapio is a small town located in the area and is known as a CRU site for Fiano. It has heavy clay soil that differs from the more common volcanic soils in which it also thrives. Fiano gains unique flavors from the volcanic soils where it is known for a stereotypical smoke or burnt rubber characteristic. Fiano is known in the cellar as having rich aroma precursors (aromas that are released only after fermentation and are not tasted in the grape) and will often see skin contact to extract aromatic notes and more color. Higher and cooler locations are known for producing these more interesting and intense Fiano wines.
Even with maceration, the color is generally light with a green tinge. Fiano can take on a range of depth and body and it is marked with moderately high acidity. The most common characteristics of Fiano di Avellino wines are the aromas of white blossom, pear, green or golden apple, and hazelnut (especially on the finish).
Good examples of a Fiano di Avellino can be found in most big city markets for around $20.
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