Fiano di Avellino Tenute di Altavilla DOCG

Francesco Paolo Avallone founded Villa Matilde in the early 1960s. A lawyer by profession, his passionate interest in the classics led him to investigate a 3,000-year-old wine favored by ancient Roman poets and emperors: the “immortal Falerno.” His decade-long quest led to the development of prime clones of Aglianico, Piedirosso and Falanghina. Today, twenty original clones of the three varieties are trademarked by Villa Matilde, and Francesco Paolo’s son and daughter, Salvatore “Tani” and Maria Ida Avallone, continue their father’s legacy. Villa Matilde extends four properties, two within the Falerno del Massico DOC appellation (province of Caserta): and two in the Benevento and Avellino provinces. The Avallones have also reached an enviable goal: zero greenhouse gas emissions on all properties.

Tenute di Altavilla extends 25 hectares (62 acres) in the province of Avellino, in the DOCG zones of Irpinia. The vineyards feature predominantly tuffaceous soil with a high percentage of clay, excellent exposure, beneficial diurnal temperature changes and steep slopes.

Made from pure Fiano grapes from very old vines (planted from 1968 to 1985). After harvest, the grapes are cryo-macerated for maximum aromatic extraction and structure. They are then soft-pressed and fermented. The wine ages in stainless steel for around four months. Very traditional, with a distinctive palate, body, persistence and finesse.


Wine exported to

Australia, Canada

Grape Varieties:

100% Fiano

Fermentation container:

Stainless steel

Type of yeast:

Selected

Fermentation temperature:

5 °C (41 °F)

Maceration technique:

Cryomaceration

Aging containers:

Stainless steel

Aging before bottling:

4 months

Closure:

Silicone

Organic:

No

Vineyard location:

From vineyards at the Tenute di Altavilla estate, Campania

Soil composition:

Tuffaceous and marly clay soil

Vine training:

Guyot

Altitude:

500-600 meters (1,640-1970 feet) above sea level

Vine density:

2,500-3,000 vines per hectare

Yield:

About 3,000 litres per hectare

Years planted:

1968-1985

Age of vines:

30-45 years old

Time of harvest:

Mid-October

First vintage of this wine:

2004

Total yearly production (in bottles):

20,000

Tasting notes:

Intense straw yellow, with an elegant nose, reminiscent of ripe citrus fruit, apricots, peach and nuts evolving towards exotic fruit and honey. Structured, silky, mellow and well balanced, with excellent finesse, persistence and especially typicity.

Serving temperature:

Best served at 10 -12 °C (50- 53.6 °F).

Food pairings:

Seafood risotto, egg pasta or truffle-topped dishes

Aging potential:

5 years

Alcohol:

Alcohol cont. 13,5% by volume; dry extract: 23,5 g/L; total acidity: 5.4 g/L; residual sugar: 3,1 g/L; pH: 3.42

Winemaker:

Riccardo Cotarella