Fiano di Avelino is lemon yellow in color with green reflections. On the nose, it is soft with aromas of mint, sage, white peach; as well as white chocolate and citrus accompanied by strong mineral notes. On the palate, the wine is fine and full-bodied with a medium but satisfying body. Good acidity makes it very refreshing. The long finish is characterized by savory, floral and minty flavors.
This wine is produced from exclusively Fiano grapes, sourced from 4 different vineyards in 4 different towns of the province of Avellino: Candida, Montefredane, Lapio and San Michele di Serino. The grapes are harvested by hand and transported to the cellar in small boxes so as not to crush them. The grapes are carefully crushed from whole bunches to get the free-flowing juice. Wine making and aging on fine lees takes 4 months and takes place entirely in stainless steel tanks.
At Villa Raiano, much emphasis is placed on the combination of grape and microclimate. The microclimate present is ideal, as the shelter of the mountains makes it warm early in spring. Getting a little higher up the slopes creates a big difference between day and night temperatures, ideal for grape development.
Viticulture in Irpinia has an ancient history. It developed geographically along two rivers, both of which originate from the Tuoro-Terminio massif of the Southern Apennines. Along the banks of the Sabato River, which flows to the east, are the municipalities that comprise the two white grape varieties of the province of Avellino: Fiano di Avellino and Greco di Tufo. While along the banks of the Calore River, which flows on the west side, the Aglianico grape is planted, predominantly destined for the Taurasi.
The modern cellar, built in 2009, is partially underground. The grapes enter upstairs and are pressed there. Then they go one floor below for fermentation and finally they enter the bottling line deep underground. This way, the wine never has to be pumped over mechanically, and that makes for a real improvement in quality. The wines are in conversion to organic viticulture as of the 2018 harvest.