Villa Raiano Fiano di Avellino

Description

The family-owned Villa Raiano was established in 1996, in the village of Raiano, Campania. In 2009, a new winery was built on top of a hill amongst vineyards and chestnut woods, overlooking the River Sabato near San Michele di Serino in the Southern Apennines.

The Raiano family is dedicated to producing a range of wines from local grape varieties Aglianico, Fiano and Greco – primarily sourced (80%) from 20 hectares of their own organically farmed vines across three DOCGs. Aglianico is harvested from a single, 10-hectare estate in Castelfranci and Greco from two 4-hectare vineyards in Contrada Marotta, Montefusco. They also produce Falanghina from vineyards owned by local growers. The majority of production, however, is Fiano.

Villa Raianos vineyards are managed organically, but they are not yet certified as such. The Raiano family is currently discussing whether or not to pursue full, official organic certification. As well as its commitment to organic viticulture, the estate has developed several projects with the purpose of increasing sustainability, including switching to lighter bottles that use less glass and using gravity to move wine from tank to tank instead of diesel or electric pumps or engines.

Vineyards

The Fiano grapes are sourced from: Montefredane (where the vines are grown in hard and chalky soils), and San Michele di Serino in Contrada Bosco Satrano, surrounding the winery. This second area is sub-divided into 4 estates (largely consisting of clay soils): Lapio, Contrada Arianiello, and Contrada Campore.

Vinification

After harvesting in early October, the whole bunches are pressed, and the resulting juice is fermented and refined in stainless steel.

Tasting Notes

A fine example of Campania’s Fiano grape from its Avellino heartland. Combines ripe stonefruit characters with savoury depth and mineral notes balanced by fresh, youthful acidity.

A fresh and complex white – delicately floral with lifted, lightly spicy, citrus and pear aromas. The palate is ripe and textural with juicy white peach and pear fruit balanced by taut acidity and mineral characters, a bitter lemon edge and a lightly saline tang on the finish.

Marvellous with fish dishes and seafood pasta.