Fiano di Avellino comes from the hills of the province of Avellino, between 300 and 600 metres, in twenty-six municipalities around the provincial capital: Lapio, Montefalcione, Summonte, Candida and Santo Stefano del Sole are among the best known. The soils are clay and limestone, with volcanic ash in some areas, and the climate is cool for the South, with the harvest in October. The variety is very old: the name Apianum, which the regulations allow on the label, comes from the bees that, according to Latin authors, were drawn to the sweetness of the berries.
The DOC dates from 1978, the DOCG from 2003. The regulations require at least 85% Fiano, with the rest from Greco, Coda di Volpe or Tuscan Trebbiano, and a minimum alcohol of 11.5 degrees. For some years there has also been a Riserva, with longer ageing.
Young, it has aromas of pear, hazelnut and white flowers; with age it develops notes of honey, wax and petrol that bring it close to the great whites built for ageing. It goes with fish, shellfish, white meats and soft cheeses.
