Fiano di Avellino

Mastroberardino Fiano di Avellino is fine as an aperitif, especially with toasted nuts, it also matches to perfection any seafood and haute cuisine fish dishes.

The grapes are sourced from the Manocalzati and Montefalcione vineyards. The first one is located close to the village of Atripalda. It is planted exclusively with Fiano di Avellino grapes, on a soil rich in clay. The vineyard, approximately 30 years old, was the basis for an in-depth study of the Fiano grape, acting as a field for the mass selection of improvement biotypes, then used in replanting the estates of Santo Stefano del Sole, Lapio and Montefalcione. This last one - also dedicated exclusively to the production of Fiano di Avellino – was planted at high density. It is characterized by typically volcanic, very loose soil, which brings about vigorous and vegetative growth in the vineyards, an important prerequisite for full aromatic expression in Fiano. It also represents a field of viticultural experimentation for the tests relating to plant densities. Both estates of Manocalzati e Montefalcione are sited mainly on mid-mixture, loose and well drained soils with a South-East exposure and at 400 m a.s.l. The training system is the “espalier” with “guyot” pruning with a density of plantation of 3,000 vines/hectare (about 1,200 vines/acre) and an yield of about 7,000 kg/ha and 2.3 kg/vine. On average the vines are 15 years old.

Mastroberardino Fiano di Avellino is allowed to refine in bottle for at least one month.

Traditional white wine vinification in temperature-controlled stainless steel tanks.

The family estates are all located in Irpinia in the heart of the production areas of three DOCGs: Greco di Tufo Fiano di Avellino Taurasi. They are distributed in several areas in order to preserve the identity of the local varieties and vineyards as well as ensuring their preservation and enhancement both in Italy and throughout the world. The family in fact has always paid great attention to the safeguard and promotion of local grape varieties such as Aglianico Fiano Greco Falanghina Piedirosso and Coda di Volpe all dating back to Greek and Roman times.