Fiano di Avellino

Italy · DOP · Campania · -1 commune(s)

Styles

Natural factors

Clay-limestone soils with volcanic elements; elsewhere hard rock or compact clays: great geological variability.
Hill zone between 300 and 600 m a.s.l., nestled between the Partenio mountain group to the west and the Terminio-Tuoro group to the east.
Vineyards oriented predominantly south-east/south-west in a well-ventilated and luminous setting, favorable to vegetative and productive functions.
Four distinct terroirs: Lapio (acidity, minerality, mountain character), Summonte (power, fruit), Montefredane (clay-chalk, minerality, longevity), eastern belt (sands, toasted hazelnut).
Clay counteracts summer drought, promotes even ripening and good fixed acidity; soil reaction neutral to sub-alkaline (max pH 8.02). (via Wikipedia · CC BY-SA 4.0)

Human factors

The name of the grape variety derives perhaps from the village of Lapio ('Apia') or from the bees attracted by the sweetness of the berries.
The Regia Scuola di Viticoltura e Enologia di Avellino spread Fiano throughout the area, bringing the province to rank among the foremost for wine production and export.

Product characteristics

Four distinct terroirs: Lapio (acidity, minerality, mountain character), Summonte (power, fruitiness), Montefredane (minerality, longevity), eastern Avellino belt (toasted hazelnut, smoky).
Sparkling version: base wines with malic/tartaric acid balance, floral and fruity notes, pronounced sapidity; delayed disgorgement for a fine and persistent perlage.

Terroir / wine link

Four distinct terroirs: Lapio (acidity and minerality), Summonte (power and fruit), Montefredane (minerality and longevity), eastern Avellino belt (toasted hazelnut notes and smoky character).

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.